• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Grinding Beef at home

pi guy

Smoke Blower
110
35
Joined Dec 28, 2013
We have a Kitchen Aid attachment we use once a year to make homemade kielbasa. I've never made homemade ground beef, so wondering if anyone can offer tips/suggestions? I like the thought of brisket, mixed with chuck? I guess I should google it, but thought some of you may have some good ideas and experience doing this already. Thanks in advance for any direction you can give me!
 

bregent

Master of the Pit
OTBS Member
★ Lifetime Premier ★
1,403
420
Joined Mar 1, 2014
Brisket and chuck is a good combo, and you can add a little short rib to make it extra special. Personally, I'm fine with 100% brisket - I think it's the best single cut to use. I weigh the lean and fat separately to get a better idea of the fat content. And of course, chill to almost freezing before grinding.
 

udaman

Smoke Blower
85
64
Joined Jul 31, 2015
make sure everything is very cold and grind away, i also use a KA attachment.
use as much fat as u want the end result to be . i vacuum seal it in 1# bags and freeze. i use the large plate.
 

thirdeye

Meat Mopper
184
162
Joined Dec 1, 2019
A few thing to keep in mind when shopping for sale beef for grinding:
Keep everything cold and don't overwork the meat when grinding, sometimes it's best to single grind...., or double grind through the SAME plate. If you size down the plate for your second grind sometimes your texture will suffer. Also do some coarse grind beef and pork butt for things like chili.
Ground chuck is usually 15% to 20% fat. You can find chuck rolls at places like Sam's club, but you have to ask because they are kept in the walk-in. A chuck roll is 18 to 20 pounds and boneless, they are a good value for grinding.
Ground sirloin and round is usually 10% to 12% fat.
Ground brisket will be 20% + fat.
USDA Select an be an excellent value for grinding. Here are some excellent combinations.

1. 50% brisket - 50% sirloin (or 50% chuck)
2. 50% chuck - 50% sirloin
3. 33% brisket - 33% chuck - 33% sirloin
4. 40% chuck - 40% boneless short ribs - 20% brisket
5. 50% sirloin - 25% chuck - 25% brisket
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
5,877
1,456
Joined Aug 24, 2014
I have taken eye of the round when its' on sale and thrown it through the grinder with excellent results for burgers on the grill.
 

pi guy

Smoke Blower
110
35
Joined Dec 28, 2013
Awesome info everyone, thank you! I had read that cold cold cold is key, so I'm hip with that for sure.
Thanks thirdeye for the combos! I'm definitely gonna look for a deal and try to do a batch. I also like the idea of some for chili!
Motocrash I'm intrigued with bacon!!
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,164
1,211
Joined Jun 13, 2017
This is an awesome thread!! I wondered about combinations to make premium burgers.
 

motocrash

Master of the Pit
OTBS Member
3,449
1,056
Joined Aug 25, 2017
Awesome info everyone, thank you! I had read that cold cold cold is key, so I'm hip with that for sure.
My grinder gets cleaned and lives in the fridge until next go.Any bowls used are also chilled in the fridge. I have found that I get a better mix by grinding separately,throwing each bowl in the fridge until all are done.Then gently mix whilst adding seasonings. It mixes well with it being so cold,like little worms.once mixed well,start squeezing and kneading until just tacky enough to form balls.
Motocrash I'm intrigued with bacon!!
Don't be skeered...
 

mike243

Master of the Pit
SMF Premier Member
1,359
350
Joined Feb 25, 2018
I like to grind my beef for chili with the fine plate, left overs make great chili dogs, for the folks who don't like beans in theirs I throw it in the Ninja blender , no visible beans but a thick rich flavor. Folks never know
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
43,854
5,789
Joined Jun 22, 2009
Same as Moto, I use 3 1/2 lbs of brisket & 1 1/2 lbs. pork belly.
Makes fantastic burgers!
Al
 

wild west

Smoking Fanatic
435
91
Joined Apr 25, 2016
When you do brisket with pork belly do you trim all the fat off the brisket or leave some
 

pi guy

Smoke Blower
110
35
Joined Dec 28, 2013
I like to grind my beef for chili with the fine plate, left overs make great chili dogs, for the folks who don't like beans in theirs I throw it in the Ninja blender , no visible beans but a thick rich flavor. Folks never know
That's an interesting take on the grind, thanks.
 

pi guy

Smoke Blower
110
35
Joined Dec 28, 2013
There's a place in Michigan that has a great, unique burger, Red Knapps in Oxford. The patty is looser. Still a cohesive patty but fall-apart loose when you bite into it. I wonder if they double grind on the small blade? I live that texture. Anyways, gonna try this all soon and will post results. Really appreciate everyone's help!
 

Latest posts

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.