usable cuts for burger grinding

[DougE]

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

Ryan

Drums go on sale for.99/lb pretty regular. Bone in skin on thighs $1.29/lb pretty regularly. Boneless breasts rarely go below $2.00/lb. anymore. Bone in split breasts and whole chickens used to often go on sale for .99/lb, but no more. A pack of 4 split breasts is usually going for close to 20 bucks, and 8 to 10 bucks for a whole chicken.

 

[DougE]

We pretty much only eat white meat chicken. I use bone in, skin on thighs for sausage, but other than that, I only buy chicken breast either boneless or bone in since no fans of dark meat around here.

 

[Gonna Smoke]

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.

I wish I could raise my own beef. Drumsticks and thighs are regularly on sale for 99¢/lb. around here and boneless chicken breast and pork loins will be $1.99/lb. Butts will also be 99¢/lb. on a regular basis. The only decent deal on beef that I ever see is the prime rib around Christmas like Cliff said...

 

[Hijack73]

For those of us in Food Lion territory, check your sales.

We've got chucks this week for 4.99/lb - I'll pick up a few.

boneless breasts @ 1.99/lb

almost as excited about the Dukes mayo lol - 3.49

local Kroger affiliate has ribeyes for 8.99/lb

 

[cptnding]

For those of us in Food Lion territory, check your sales.

We've got chucks this week for 4.99/lb - I'll pick up a few.

boneless breasts @ 1.99/lb

almost as excited about the Dukes mayo lol - 3.49

local Kroger affiliate has ribeyes for 8.99/lb

Damn good price for Duke's.
I will add that Publix has whole top sirloin for $4.99. Not too bad with beef prices around here.

 

[clifish]

Damn good price for Duke's.
I will add that Publix has whole top sirloin for $4.99. Not too bad with beef prices around here.

you can keep the dukes...lol but that sirloin is not bad

 

[floridasteve]

I trim it all and then measure it out to 80/20 or there about. To me, the hard fat is the best fat and I use that first...

Charles,

 

[floridasteve]

I trim it all and then measure it out to 80/20 or there about. To me, the hard fat is the best fat and I use that first...

Charles,
How do you compute how the weight of fat to add to the weight of beef to arrive at an 80/20 ratio?

Steve

 

[Fueling Around]

Charles,
How do you compute how the weight of fat to add to the weight of beef to arrive at an 80/20 ratio?

Steve

Steve,
That is very easy
If you have 4.6# of lean beef, divide it by 0.8 to give you 5.75# total weight
5.75 - 4.6 = 1.15# of fat to add to make 5.75# of 80/20 ground
Don't have a scale that goes to tenths of pounds?
Convert everything to ounces and use the same divide by 0.8 rule.
Use metric? Same thing. Take your weight of lean in grams, divide by 0.8 to get your total weight

 

[floridasteve]

Steve,
That is very easy
If you have 4.6# of lean beef, divide it by 0.8 to give you 5.75# total weight
5.75 - 4.6 = 1.15# of fat to add to make 5.75# of 80/20 ground
Don't have a scale that goes to tenths of pounds?
Convert everything to ounces and use the same divide by 0.8 rule.
Use metric? Same thing. Take your weight of lean in grams, divide by 0.8 to get your total weight

I have read some complicated methods of figuring this out, but yours is by far the simplest, and using reverse figuring, it checks out! THANK YOU!

Now for another question: how long can you keep beef or pork fat in the freezer?

 

[Fueling Around]

I have read some complicated methods of figuring this out, but yours is by far the simplest, and using reverse figuring, it checks out! THANK YOU!

Now for another question: how long can you keep beef or pork fat in the freezer?

I've gone 2 years (by accident) on beef tallow. Lost a package in the bowels. It was still OK.
I've had sausage vac pacled in the freezer for a couple years and it was acceptable.

 

[Brokenhandle]

I've gone 2 years (by accident) on beef tallow. Lost a package in the bowels. It was still OK.
I've had sausage vac pacled in the freezer for a couple years and it was acceptable.

I've heard one year and then it goes bad or rancid as they say. Do not know that this is true or not... whenever I get beef tallow or pork back fat it's always way more than I can use up. But would hate to ruin a batch of sausage if it is.

Ryan

 

[floridasteve]

I've gone 2 years (by accident) on beef tallow. Lost a package in the bowels. It was still OK.
I've had sausage vac pacled in the freezer for a couple years and it was acceptable.

I've heard that before, but I've also heard it depends on how you freeze it. In the past, I always put it into sandwich bags, so I wouldn't think they'd last a long time. Now, if they were vacuum sealed, that MAY be a different matter.

 

[clifish]

I am just going to add onto this thread, what size/type meat tubs do you all use for grinding? I don't anticipate doing more than 10 to 20lbs at a clip, but I do know the bowls I have now could not handle what I was doing.

 

[DougE]

I am just going to add onto this thread, what size/type meat tubs do you all use for grinding? I don't anticipate doing more than 10 to 20lbs at a clip, but I do know the bowls I have now could not handle what I was doing.

This one fits under my grinder head and has plenty of room to mix the 5# batches I usually run, but there is plenty more room for larger batches.

 

[clifish]

This one fits under my grinder head and has plenty of room to mix the 5# batches I usually run, but there is plenty more room for larger batches.
View attachment 707857

View attachment 707858

so that is basically a lowes storage tote?

 

[DougE]

so that is basically a lowes storage tote?

Yeah. You don't really need an overpriced lug. Many of us use these, and they're fine.

 

[Fueling Around]

I am just going to add onto this thread, what size/type meat tubs do you all use for grinding? I don't anticipate doing more than 10 to 20lbs at a clip, but I do know the bowls I have now could not handle what I was doing.

I get by with bowls as most of my batches are pretty small.
I did find a 2 pack of busing tubs for under $10 at Costco. Don't remember if regular store or the business center. Passed on them for now

 

[Brokenhandle]

I've got a couple of these I use mostly. Short enough to fit under the grinder. Don't think they cost too much.

Ryan