fat for ground burger???

[fxsales1959]

My pea size senior citizen brain is doin gerbil wheels recently. So I'm gonna load y'all up this weekend.
This one is easy. being the new meat grinder in chief I have a question. I've been grinding "chuck steaks" ($4.99/lb)
for my burgers and smash burgers. It's been good. about 80/20 guessing.. WD-D has boneless (family pack)ribeye steak on weekend sale for $4.99/lb. I'm thinking it might grind nice, but will i "F" it up by adding the picanha fat to try and get 80/20?

next up. later new smoker question
thanks y'all

 

[DougE]

IDK, you're probably in the ballpark of fat to lean with just the ribeyes (depending on internal marbling) for good burgers but I'd cook them as steaks. Trim and the like go into burger, quality cuts go into steak or roast when I have a beef processed.

 

[SmokinEdge]

Ribeye at 4.99 must be really lean, I’m guessing. And no I don’t think Picanha fat will mess up a burger, it’s fat from the hind leg but a lot of that is ground into burger anyway. I’d say go for it. Should be delicious.

 

[JIMSMOKES]

If I trimmed and only chose one fat to mix in ground beef? It'd definitely picanha cap! It just has that sweet buttery taste when it's rendered out over wood coals.

 

[DougE]

Ribeye at 4.99 must be really lean, I’m guessing.

I've seen it go both ways with these sales ........ really lean or mostly inedible fat with little meat.

 

[DougE]

We don't aways get the best prime cuts off the animals we have processed for ourselves since we generally cull ones that won't sell that well.

 

[JIMSMOKES]

I've seen it go both ways with these sales ........ really lean or mostly inedible fat with little meat.

My publix frequently has ribeye roast on sale. Buy the bigger ones cut the cap off for steak caps! Use the eye for ground or whatever else you can think of.

 

[Hijack73]

IMO - the first pics I'll post would make good grind - so as long as they look fairly similar to these I'd go it alone with no added. Save the fat cap for mixing with round. If your sale ribeyes look like their next door neighbor (lean trimmed NY Strip's) then I would probably add some fat.

The second one would almost be too fatty, especially with the tail on, but Lord would they be a good burger, so rich it's insane.


PIc #3 would need fat - IMO

 

[chopsaw]

Did this today . Broke down the whole strip loin yesterday .
Pretty lean , but has a nice fat cap on it . I was surprised with the particle definition after grinding .
After cutting some steaks and a roast . Saved this for grinding .


4.4 oz balls for smash burgers .

Pre smashed and seasoned . Just for reference of lean to fat .

 

[JckDanls 07]

Hijack73 ... I'll take door #2 ... Look at all that white flavor ....

 

[fxsales1959]

Did this today . Broke down the whole strip loin yesterday .
Pretty lean , but has a nice fat cap on it . I was surprised with the particle definition after grinding .
After cutting some steaks and a roast . Saved this for grinding .
View attachment 703334
View attachment 703335
4.4 oz balls for smash burgers .
View attachment 703336
Pre smashed and seasoned . Just for reference of lean to fat .
View attachment 703337

I'd be tickled with that

 

[kelbro]

You can always grind a couple of slices of bacon in when the beef is a little too lean. Works great in burgers.

 

[Gonna Smoke]

Hijack73 ... I'll take door #2 ... Look at all that white flavor ....

Me too...

 

[chopsaw]

I'd be tickled with that

If I can stand the heat this afternoon , they'll be going on the Blackstone .

Just giving you something to reference to .

That was a select striploin I got at GFS . Alot of their beef is a " No roll " program . Which means it's not graded . Doesn't mean it's low quality or didn't grade out . Just means they didn't do it .

This one was marked select . I picked it because it was thicker than the no roll ones .
It shows in the steaks . Not much internal fat . If they don't cook up nice as steaks , I'll grind them for smash burgers .

This is from an earlier one I bought that was No roll .
Not always this good though . Just need to look them over as good as you can in the package .

 

[clifish]

If I can stand the heat this afternoon , they'll be going on the Blackstone .

Just giving you something to reference to .

That was a select striploin I got at GFS . Alot of their beef is a " No roll " program . Which means it's not graded . Doesn't mean it's low quality or didn't grade out . Just means they didn't do it .

This one was marked select . I picked it because it was thicker than the no roll ones .
It shows in the steaks . Not much internal fat . If they don't cook up nice as steaks , I'll grind them for smash burgers .
View attachment 703357
This is from an earlier one I bought that was No roll .
Not always this good though . Just need to look them over as good as you can in the package .

View attachment 703358

Damn chop, either you have a ton of freezer space or you go through a bunch of beef in your house?

 

[fxsales1959]

so W-D was a surprise.. might have a hard time getting myself to grind these. 'cept the one on the end, will mix it with some chuck. I bought the whole meat dept this morning. 2 butts, 2 slabs of ribs, and $4.99/lb boneless ribeye.

 

[chopsaw]

Damn chop, either you have a ton of freezer space or you go through a bunch of beef in your house?

It's a problem . The chest freezer is full again . The house freezer is full and the garage freezer is full . I had another freezer fridge , but it quit on me . Need to replace it .

This is about half of the last 5 weeks . Chuck pectoral for grind .

Saved some whole muscle for the crock pot too .

Beef knuckle and 3 of the 5 butts I bought .

Beef knuckle ( sirloin ) went to roast . These butts went to breakfast sausage .
That's half of it .

2 more butts went to Italian , the Cotto salami and krakow . Also made a chub of Mortadella .
Plus 2 packs of bratwurst .
During the downtime I brewed my first beer Thanks to Sam zwiller

 

[chopsaw]

might have a hard time getting myself to grind these. 'cept the one on the end, will mix it with some chuck. I

Be a step towards knowing what works for you . Sounds like a good plan .

. I bought the whole meat dept this morning. 2 butts, 2 slabs of ribs, and $4.99/lb boneless ribeye.

There ya go .

 

[millerbuilds]

The ribeyes should be fine without adding fat, but if they are too lean, you should be good with the Picanha fat, you can also grind in slices of bacon (my favorite as it adds fat and flavor) for venison burgers that need a lot of fat, besides bacon; I also use tallow and/or grind frozen butter in.

Good luck,

- Jason

 

[sandyut]

so W-D was a surprise.. might have a hard time getting myself to grind these. 'cept the one on the end, will mix it with some chuck. I bought the whole meat dept this morning. 2 butts, 2 slabs of ribs, and $4.99/lb boneless ribeye.

View attachment 703359

Man I would have a tough time grinding those... Happy to help you out and grill them so you don't have to grind them.

as for fat content...I have trimmed a chuck roast and briskets pretty lean before grinding and never felt there wasn't enough fat. Never added fat either. my $0.02 on that.

What is WD?