does it make sense to grind our own hamburger ?

[cal1956]

with the price of meat being what it is , is it any cheaper to buy a cut of meat and grind it into hamburger ?
it seems like the price of hamburger and things like chuck roasts are pretty close to being the same.
is there other cuts of beef that make sense to buy and grind OR is everyone just as well off buying ground beef ?

 

[SmokinVOLfan]

I like to stock up on choice briskets from Kroger's when they go on sale for $1.99 a lb. Cube and grind em. Makes a hell of a burger. Yeah there is some waste and fat to toss but still way cheaper than Brandon charging us $6.99 a lb for ground round.

 

[sawhorseray]

I'm with John, buy brisket on sale and grind it for burgers. Do 'em on the BS flattop, homemade maple bacon and bun, can't be beat! Grind your own burger meat, eat as rare as you like. RAY

 

[Deezel13]

I'm with John, buy brisket on sale and grind it for burgers. Do 'em on the BS flattop, homemade maple bacon and bun, can't be beat! Grind your own burger meat, eat as rare as you like. RAY

View attachment 637456

this has got me salivating like a dog!!

 

[sandyut]

Oh yeah, nothing beats a home ground burger. I usually use chucks...we dont see the $1.99 briskets sales here anymore

Im on the hunt for a sale too - at my last burger last night. It was fantastic.

 

[cal1956]

the wife does most of the shopping and she says it would'nt pay to grind our own hamburger

 

[sawhorseray]

It's not just dollars and cents Cal. When you grind your own meat there are a ton of food born parthenogens that you no longer need worry about. Wait for a sale on sirloin tip or round roasts, even London broil. You bring it home, grind it fresh in your clean kitchen, you know what you are getting and where that meat has been. Just sayin'. RAY

 

[pushok2018]

If I have opportunity to get chuck (on sale for $3.99) - I grind it myself and in this case I know for sure what is fat to lean meat ratio... Also, you can choose how coarse (or fine) the ground meat you like... Brisket is out of reach currently - way too expensive...

 

[pushok2018]

It's not just dollars and cents Cal. When you grind your own meat there are a ton of food born parthenogens that you no longer need worry about. Wait for a sale on sirloin tip or round roasts, even London broil. You bring it home, grind it fresh in your clean kitchen, you know what you are getting and where that meat has been. Just sayin'

Agreed! Nice point, Ray!

 

[noboundaries]

I do both. I'll grind beef on sale, and occasionally buy a chub, and try not to think of what's in the 73/27 ground beef 5 lb chub for $9.98.

 

[cal1956]

we will be buying a new grinder in the comming months and i was looking for more ways to justifly the cost and if grinding our own HB can be cost effective all the more reason to buy

 

[PolishDeli]

You'll definitely get a better burger if you grind it yourself. What you save in money, you'll spend in time though.

If you like your burgers cooked medium or well, try adding some pork fat into the grind.

On a separate note. When you grind at home, It's nice knowing your burger contains 1, or 2 cows instead of 1000.

 

[Hijack73]

I buy chucks on sale at 3.99, and other markdown meat. I might even throw a top round in a batch if the chucks are nice and fatty to cut that leanness because top round is on sale very often. It's been a while since I've gotten into a good chuck sale.

I used to grind a ton of brisket, select, because it was .99 to 1.59

I just can't on store ground. I tried when I was between houses in a rental for a month a couple of years ago and the smell and taste was just terrible, even as taco meat and spaghetti.

If I had to pay consistently a buck or a buck and a half more for chuck, I would and gladly. I'll pick up a couple of scrawny ones at Sam's occasionally (5$) if I have a craving like right then for meatloaf or something and I don't want to wait till something thaws. It doesn't bother me a bit because it's like eating prime rib rather than Alpo.

I would be willing to bet substantial $ that my avg for the year is about 4.25/lb on grind.

 

[xbubblehead]

I'm in the been there, done that group with both a hand crank grinder and electric. I found it was hard to get a decent fat content in the ground beef (usually chuck) and the texture just didn't please either of us. Might have helped to add some fatty chunks of pork to the grinder, maybe next time. Right now ground beef is still tolerably priced.

 

[sandyut]

we will be buying a new grinder in the comming months and i was looking for more ways to justifly the cost and if grinding our own HB can be cost effective all the more reason to buy

So many reasons besides cost effectiveness.

• Taste - remarkably better.
• You control the fat content.
• You choose the grind.
• One or two cows are in your burger, not thousands (not exaggerating - read a study of how many different cows with mixed in 1lb of sore ground beef).
• Less pathogens (as stated above.
• And so on.

Just sayin

 

[Brokenhandle]

But if your wife doesn't like the idea then that sh-- cans the idea of happy wife, happy life!

Ryan

 

[sandyut]

But if your wife doesn't like the idea then that sh-- cans the idea of happy wife, happy life!

Ryan

Do a side by side. Store bought pink slime, vs home ground. She will see this differently.

 

[cal1956]

yea i think i will try it with a top round or a chuck roast and see the difference ourselves

 

[noboundaries]

yea i think i will try it with a top round or a chuck roast and see the difference ourselves

A bottom round with a fat cap gives a better mix of lean and fat than a top round. Chuck roast is about perfect, as is tri tip if you're in the West.

 

[mike243]

We ended up buying 8 briskets, smoked 1 and son is getting 1, will grind 1 and leave the others frozen till we need to smoke 1 or some ground, $1.99 from krogers is hard to beat