- Mar 23, 2010
- 40
- 10
Hi--
I have recently been trying to get into sausagemaking, and wanted to start with something simple, like using ground chuck to make hamburger.
The ideal piece of meat calls for 80 lean: 20 fat.
But how in the world do you find out how much fat you already have in a cut of ground chuck in order to decide whether to add fat or just leave it as is to the rest of the meat?
Am I asking this right?
Visually:
<a href="http://tinypic.com?ref=262od8x" target="_blank"><img src="http://i47.tinypic.com/262od8x.png" border="0" alt="Image and video hosting by TinyPic"></a>
http://i47.tinypic.com/262od8x.png
If I were to pick up this cut of meat, and if it didnt have any labeling whatsoever to tell me it's fat to meat content, how would you be able to measure it to determine how much fat you would either have to add or leave off if making a sausage that required a specific ratio?
Do you typically break down, and cut the meat, separating the fat and then weigh it, or what?
I am so confused here.
I have recently been trying to get into sausagemaking, and wanted to start with something simple, like using ground chuck to make hamburger.
The ideal piece of meat calls for 80 lean: 20 fat.
But how in the world do you find out how much fat you already have in a cut of ground chuck in order to decide whether to add fat or just leave it as is to the rest of the meat?
Am I asking this right?
Visually:
<a href="http://tinypic.com?ref=262od8x" target="_blank"><img src="http://i47.tinypic.com/262od8x.png" border="0" alt="Image and video hosting by TinyPic"></a>
http://i47.tinypic.com/262od8x.png
If I were to pick up this cut of meat, and if it didnt have any labeling whatsoever to tell me it's fat to meat content, how would you be able to measure it to determine how much fat you would either have to add or leave off if making a sausage that required a specific ratio?
Do you typically break down, and cut the meat, separating the fat and then weigh it, or what?
I am so confused here.