usable cuts for burger grinding

[SmokinEdge]

I think on some grinders it’s the clearance or fitment between the auger and the veins inside the grinder body that causes the problems with double grind. Some will grind cubes, chunks or ribbons just fine first pass, but when regrinding a second pass through smaller plate there is to much gap between the auger flights and the veins on the grinder body. This allows the ground meat to push backwards over the flights of the auger and eventually becomes mush.

I have a LEM dual grind head, but before that it was just the standard LEM grinder head. It’s a fairly tight fit with auger and body, and I have zero issues doing double or tripple grinds. Always grinds clean and premium.

 

[clifish]

I think on some grinders it’s the clearance or fitment between the auger and the veins inside the grinder body that causes the problems with double grind. Some will grind cubes, chunks or ribbons just fine first pass, but when regrinding a second pass through smaller plate there is to much gap between the auger flights and the veins on the grinder body. This allows the ground meat to push backwards over the flights of the auger and eventually becomes mush.

I have a LEM dual grind head, but before that it was just the standard LEM grinder head. It’s a fairly tight fit with auger and body, and I have zero issues doing double or tripple grinds. Always grinds clean and premium.

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My Weston has a lot more room between the auger and the veins than that. I am going to regrind the 36 burgers I made last week through the 4.55 plate this weekend. Will do with mostly frozen meat, I loved, loved the taste of the burgers but did not like the 8mm grind. If that does not go some what smooth I might return this and go to a #12 grinder maybe an stx or try and snag a cabelas pro series.

 

[clifish]

Picked up some sirloin tip roasts at 50% off so $3.19/lb. I imagine these will be good to add to the mix on the next burger grind?

Also saw these at Restaurant depot, any thoughts on using any of these in the mix as well? obviously the brisket is good, is chuck tender the same as chuck roast?

 

[Hijack73]

Chuck tender is cut from the section they break roasts out of. Very lean.

 

[chopsaw]

is chuck tender the same as chuck roast?

Seems some get the names confused .
Chuck tender comes from the chuck roll . Also called chuck eye .

There is also chuck shoulder tender . Comes from the Shoulder clod . Also called petite tender .
Some places ( that don't have skilled trade meat cutters ) drop the " shoulder " and sell them as chuck tenders . Great cut for steak .

2 different things .

Lower left tray , bottom row is the eye cut into steaks .


Petite tender / chuck shoulder tender .
I buy them 6 or 7 to a pack .

After trimming .


The beef knuckle is where you get sirloin . I have several threads using them . Makes great sliced beef . Breaks into roasts and sirloin cap / tip .
Whole knuckle

This was a small one . Only 2 roast . and some stew meat . Makes good grind .
Just some work involved .

 

[BrianGSDTexoma]

With hamburger $9 lb I been getting chucks for $4. I got 2 to grind today. Last time used a 7.5mm plate. This time I going to try double grinding. Think try 10mm than 6mm?

 

[chopsaw]

I'd do 10 mm , and save a pound for chili . Then regrind the rest if you want . My normal is once thru the 7 mm .

 

[BrianGSDTexoma]

I'd do 10 mm , and save a pound for chili . Then regrind the rest if you want . My normal is once thru the 7 mm .

For those snack sticks dont I need a finer grind?

 

[clifish]

With hamburger $9 lb I been getting chucks for $4. I got 2 to grind today. Last time used a 7.5mm plate. This time I going to try double grinding. Think try 10mm than 6mm?

chuck is over $6/lb here currently

 

[millerbuilds]

Honestly, I keep trimmings from all cuts and animals (beef, venison, pork, elk) through the year and when I get a decent amount of trimming I make burgers. When I need to add, I will purchase a discounted sirloin roast and grind it in. The key is the fat/meat ratio, if I am low on fat, I will grind in some bacon and frozen butter.
I do not add any filler at all, I season as I make the patties.

- Jason

 

[BrianGSDTexoma]

I'd do 10 mm , and save a pound for chili . Then regrind the rest if you want . My normal is once thru the 7 mm .

Well I managed to get my thumb bleeding again. This sucks! I really like the double grind. Got 1lb for freezer, 1.25 for snack stick and enough for couple burgers. One of the chucks looked to good to grind. Save for some pulled beef. Got my stick meat mixed. I just going to use my gun as doing a small batch and going to use dehydrator. I have an old chuck going to use for chili. Well I just going to let my pepperoni stick meat rest until tomorrow. Need to stop using my hand and done just in time to go to river. I finally got my peach spirits made and might have to take some to river!

 

[clifish]

Honestly, I keep trimmings from all cuts and animals (beef, venison, pork, elk) through the year and when I get a decent amount of trimming I make burgers. When I need to add, I will purchase a discounted sirloin roast and grind it in. The key is the fat/meat ratio, if I am low on fat, I will grind in some bacon and frozen butter.
I do not add any filler at all, I season as I make the patties.

- Jason

interesting on the butter use, have added bacon, will have to try butter. Also do you grind the hard fat like on a brisket and add in if needed?

 

[millerbuilds]

interesting on the butter use, have added bacon, will have to try butter. Also do you grind the hard fat like on a brisket and add in if needed?

Correct, I will add some of the hard fat cap from a brisket, I just don't grind it all at once, I cut it up and add along the way. For the butter, I grind it frozen direct from the freezer, make sure your grinder stays cold or the butter will make a mess if the blades are warm/hot.

- Jason

 

[cptnding]

Correct, I will add some of the hard fat cap from a brisket, I just don't grind it all at once, I cut it up and add along the way. For the butter, I grind it frozen direct from the freezer, make sure your grinder stays cold or the butter will make a mess if the blades are warm/hot.

- Jason

Butter ground into beef sounds magical! I bet that makes a fantastic smash burger.

 

[millerbuilds]

Butter ground into beef sounds magical! I bet that makes a fantastic smash burger.

Yes, it is magic! Got the idea from Culvers and their butter burgers.

- Jason

 

[Hijack73]

chuck is over $6/lb here currently

Beef is insane right now. The "sale" this week is rump roast for 5.99/lb

I still have a few ribeyes I bought last spring @6.99/lb

Sigh.....

 

[Brokenhandle]

Beef is insane right now. The "sale" this week is rump roast for 5.99/lb

I still have a few ribeyes I bought last spring @6.99/lb

Sigh.....

Just bought a whole ribeye about a week ago... $12.99 /lb. But we were out of them so wife said ok. Probably still half the price of going out to eat and buying them.

Ryan

 

[DougE]

With current retail prices, as much as I love beef, I'd pass if I didn't have my own processed. Chicken is kind of high, but pork is still fairly reasonable.

 

[Brokenhandle]

With current retail prices, as much as I love beef, I'd pass if I didn't have my own processed. Chicken is kind of high, but pork is still fairly reasonable.

Must be regional... I just bought chicken hindquarters and drumsticks a week ago for 97 cents a lb

Ryan

 

[clifish]

bought a ton of chicken breast at Costco for $2.19/lb. Will wait for Xmas, typically rib roasts are $5.99/lb then and around Easter. I still have a ton of rib eyes from last year vac packed and they were $4.99