Ive been reading lately that one of the biggest keys to good burgers is grinding your own meat, or at least getting a custom grind from your butcher.
I decided to give it a whirl tonight and went up to Whole Foods where I knew they would have several types of beef and have people behind the counter that arent put out when you ask them to do some extra work. Its also a lot closer than my regular butcher. Asked the guy behind the meat counter what they typically put in their ground beef and he said it varies a lot. Asked if he'd grind up a 50/50 - 66/33 mix of ground chuck and short ribs using a 1/4 inch grind and to run it through the grinder just 2 times. Cost a little more, but was still less than $8/ lb.
made a massive difference compared to the ground beef we usually buy. My 9 year old daughter said it was the best burger she's ever had and actually ate the entire 1/3 lb burger. Thinking of trying some other blends too. Maybe throw in some bacon.
Anyone ask for a custom grind or grind your own? Whats your grind?
What kind of irresponsible fuck gives his 9yo daughter a 1/3lb short rib burger? She's going to have the kind of ass people post on here like they're hot. Nice work.
For srs, the shop I go to does a blend of brisket and ribeye. They sell the ribeye cap (spinalis steak) separate, so the just grind the leftover ribeye and try and make up most of the difference. It's fattier than 70/30 and the brisket gives it a good flavor. I think they're wet aging their ribeye anyway so it's pretty nice.
You did well to add short rib, try brisket if they'll do that. Maybe even brisket and short rib, no chuck, just get fatty. I have a chef buddy who makes his own sausage and such and have gotten him to go to Restaurant Depot and grind me some shit, it's great. Whole Foods is your problem. Find a Restaurant Supply store and get a card and have them do it. Start an LLC if you have to.
Aint nobody got time for $8/lb burgers.
EDIT: I don't know their ratio for fatty cuts to less-fatty, that's the secret sauce.
Lol they filled u off.... I was a butcher for 11 years and if it's reputable place they are not allowed to do that... Why? Bc if you had gotten Ebola? from that the meat market would no way of tracking where it came from exactly to do a recall.... Especially after the blue bell listeria crap... Where I worked, which was the biggest retail chain in Texas... They would never allow us to mix hamburger meat... They would do each cut and grind it separately then give u each piece ground up separately... Never mixed... Plus u still got ripped off
thebehemoth73 - Lol they filled u off.... I was a butcher for 11 years and if it's reputable place they are not allowed to do that... Why? Bc if you had gotten Ebola? from that the meat market would no way of tracking where it came from exactly to do a recall.... Especially after the blue bell listeria crap... Where I worked, which was the biggest retail chain in Texas... They would never allow us to mix hamburger meat... They would do each cut and grind it separately then give u each piece ground up separately... Never mixed... Plus u still got ripped off
thebehemoth73 - Lol they filled u off.... I was a butcher for 11 years and if it"s reputable place they are not allowed to do that... Why? Bc if you had gotten Ebola? from that the meat market would no way of tracking where it came from exactly to do a recall.... Especially after the blue bell listeria crap... Where I worked, which was the biggest retail chain in Texas... They would never allow us to mix hamburger meat... They would do each cut and grind it separately then give u each piece ground up separately... Never mixed... Plus u still got ripped off
I realize it was a little more expensive, a whopping $3/ lb more and like i said, wouldnt normally go to WF for this, but it was rush hour and i wasnt driving all the way to my butcher.
lol at getting ebola from USDA regulated meat, let alone at Whole Foods.
And I watched the guy do it with my own eyes but i didnt really have to, it was pretty obvious there were two separate meats ground together.
What kind of irresponsible fuck gives his 9yo daughter a 1/3lb short rib burger? She's going to have the kind of ass people post on here like they're hot. Nice work.
For srs, the shop I go to does a blend of brisket and ribeye. They sell the ribeye cap (spinalis steak) separate, so the just grind the leftover ribeye and try and make up most of the difference. It's fattier than 70/30 and the brisket gives it a good flavor. I think they're wet aging their ribeye anyway so it's pretty nice.
You did well to add short rib, try brisket if they'll do that. Maybe even brisket and short rib, no chuck, just get fatty. I have a chef buddy who makes his own sausage and such and have gotten him to go to Restaurant Depot and grind me some shit, it's great. Whole Foods is your problem. Find a Restaurant Supply store and get a card and have them do it. Start an LLC if you have to.
Aint nobody got time for $8/lb burgers.
EDIT: I don't know their ratio for fatty cuts to less-fatty, that's the secret sauce.
I have a restaurant depot card. My brothers a chef and gave me one. I rarely use it because I usually don't need 15lbs of fillet mignon. Its just not very practical unless im having a big party.
The marginal cost of an $8/lb burger is insignificant for a family of our size and income.
Grind all of our deer each year and a large portion of the elk we harvest. Also add in a bit of beef fat(obtained from prime dry aged beef trimmings) for better cooking. This is the bulk of what my family eats for meat on a yearly basis.
I use chuck as the base for most blends as I think it gives the best "mouth feel" if that makes sense. My favourite blend is probably 40 % chuck, 30 % short rib and 30 % spinalis with some beef fat added to it.
Mismatch - I use chuck as the base for most blends as I think it gives the best "mouth feel" if that makes sense. My favourite blend is probably 40 % chuck, 30 % short rib and 30 % spinalis with some beef fat added to it.
Ever tried flap steak? Looks like it would be awesome ground up.
Mismatch - I use chuck as the base for most blends as I think it gives the best "mouth feel" if that makes sense. My favourite blend is probably 40 % chuck, 30 % short rib and 30 % spinalis with some beef fat added to it.
Ever tried flap steak? Looks like it would be awesome ground up.
Yes flap was one of those things I thought would be great but didn't turn out all that well. I didn't much care for the texture of the burgers, they came out a bit too mushy for my taste especially at medium rare.
WIth that said I've used flap in combination with other meats and it's turned out allright but I don't feel like it's adding anything and it's a bit too lean in fat content for me so I usually don't use it.
Mismatch - I use chuck as the base for most blends as I think it gives the best "mouth feel" if that makes sense. My favourite blend is probably 40 % chuck, 30 % short rib and 30 % spinalis with some beef fat added to it.
Ever tried flap steak? Looks like it would be awesome ground up.
Yes flap was one of those things I thought would be great but didn't turn out all that well. I didn't much care for the texture of the burgers, they came out a bit too mushy for my taste especially at medium rare.
WIth that said I've used flap in combination with other meats and it's turned out allright but I don't feel like it's adding anything and it's a bit too lean in fat content for me so I usually don't use it.
Chuck and Brisket for my home ground. I find the short rib mellows it out too much. I think it's beefier with just the two cuts.
Flat or point?
The leaner one with a bit of fat cap. In canada its harder to find Brisket like you have in the US. I use all the fat off my Chuck to keep it moist. My burgers tend leaner than some but are juicy cuz they are cooked perfect.
Ever tried flap steak? Looks like it would be awesome ground up.