Grinding your own beef

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods.

Yes, because even at better markets you don't know what went into the
grinder.

Quoted message said:

If so, whats are the best cuts or mix of cuts to create a tasty burger.

I like a mixture of top sirloin and chuck. Both are good by
themselves but the combination works better for me. -aem

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

I like to grind mmy own beef for Hamburgers and such. I usually get
several large chuck roasts and use them. Have found they work well for
me.
Rosie

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Grinding your own has less dangers too.

My favorite cut for hamburgers is brisket. The full packer cut, just trimmed
a bit. Cheap, flavorful, grills well. Had some for dinner last night, in
fact.

Lean cuts are too dry. IMO, for burgers you want at least 20% fat.

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

Caryn Nadelberg said:

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

a mess? I've never had any particular mess when using my Oster Kitchen
Center meat grinder??? What type of grinder are you using?

Caryn Nadelberg said:

[email hidden] wrote:

Quoted message said:

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Quoted message said:

Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

As a half-measure, you can select your piece of beef and have
them grind it for you at the butcher counter. No mess that way.

Steve

Quoted message said:

whats are the best cuts or mix of cuts to create a tasty burger.

Brisket. Cheap and beefy.

-sw

Steve Pope said:

Caryn Nadelberg said:

[email hidden] wrote:

Quoted message said:

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Quoted message said:

Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

As a half-measure, you can select your piece of beef and have
them grind it for you at the butcher counter. No mess that way.

Steve

That's what I do. I have absolutely no room to store a grinder or any
additional kitchen "appliances" in my small kitchen.

Jill

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.

Frankly, I don't care. I can use the cheap stuff and be perfectly
happy.

When I go out and pay for $8-10 burgers, I like them fresh ground
*today* from the best meat available. Yes, I can taste the
difference, but I don't think it would be worth it for me to do it at
home. It makes me appreciate going out more. Frankly, eating out can
be very boring if you made the same thing just as well or better at
home.

Here is a local burger joint where you can *taste* the freshness
http://sanfrancisco.citysearch.com/profile/897818
They wouldn't seem so expensive if they just gave customers a decent
side of fries for free instead of a huge pile at a separate price.
How much does a potato cost? They would have even more customers if
they offered something people could call a value.

This one is almost as good and you feel like you get what you paid for
(comes with a side of fries) http://www.bullsheadburgers.com/

For a good CHEAP burger, it's Sliders in the WestLake shopping center
(Daly City). They grind their own meat and have a salad bar for
burger toppings.

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said...

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Grinding your own burger is superior, imho.

Whole Foods probably grinds the same cow as bottom dollar markets.

I recommend rib eye for burgers.

Andy

sf said:

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.

Frankly, I don't care. I can use the cheap stuff and be perfectly
happy.

When I go out and pay for $8-10 burgers, I like them fresh ground
*today* from the best meat available. Yes, I can taste the
difference, but I don't think it would be worth it for me to do it at
home. It makes me appreciate going out more. Frankly, eating out can
be very boring if you made the same thing just as well or better at
home.

Here is a local burger joint where you can *taste* the freshness
http://sanfrancisco.citysearch.com/profile/897818
They wouldn't seem so expensive if they just gave customers a decent
side of fries for free instead of a huge pile at a separate price.
How much does a potato cost? They would have even more customers if
they offered something people could call a value.

This one is almost as good and you feel like you get what you paid for
(comes with a side of fries) http://www.bullsheadburgers.com/

For a good CHEAP burger, it's Sliders in the WestLake shopping center
(Daly City). They grind their own meat and have a salad bar for
burger toppings.

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Try grinding your own some time right before grilling and you'll find a
world of difference. The biggest difference is not the particular cut of
meat used, it's the time between grinding and cooking.

The exterior surface of the meat is exposed to the air and oxidizes
which deteriorates the flavor. Clearly a solid hunk of meat has less
surface area exposed than ground meat, so by keeping the meat whole and
grinding at the last possible minute before cooking you vastly reduce
oxidation of the meat.

The difference between ground fresh this morning and grilled this
afternoon vs. ground fresh 2 minutes before grilling is huge, you'll be
very surprised if you try it.

As a bonus, most of the bad bacteria that might be on meat resides on
the surface of the meat. When it's ground there is a lot more surface
for that bacteria to multiply on, potentially to dangerous levels. By
grinding just before cooking, any bacteria that may be present doesn't
have time to multiply on those freshly exposed surfaces.

Pete C.

Pete C. said:

sf said:

On Thu, 31 May 2007 18:43:08 -0700, [email hidden] wrote:

Quoted message said:

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.

Quoted message said:

Frankly, I don't care.  I can use the cheap stuff and be perfectly
happy.

Quoted message said:

When I go out and pay for $8-10 burgers, I like them fresh ground
*today* from the best meat available.  Yes, I can taste the
difference, but I don't think it would be worth it for me to do it at
home.  It makes me appreciate going out more.  Frankly, eating out can
be very boring if you made the same thing just as well or better at
home.

Quoted message said:

Here is a local burger joint where you can *taste* the freshness
http://sanfrancisco.citysearch.com/profile/897818
They wouldn't seem so expensive if they just gave customers a decent
side of fries for free instead of a huge pile at a separate price.
How much does a potato cost?  They would have even more customers if
they offered something people could call a value.

Quoted message said:

This one is almost as good and you feel like you get what you paid for
(comes with a side of fries)http://www.bullsheadburgers.com/

Quoted message said:

For a good CHEAP burger, it's Sliders in the WestLake shopping center
(Daly City).  They grind their own meat and have a salad bar for
burger toppings.

Quoted message said:

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Try grinding your own some time right before grilling and you'll find a
world of difference. The biggest difference is not the particular cut of
meat used, it's the time between grinding and cooking.

The exterior surface of the meat is exposed to the air and oxidizes
which deteriorates the flavor. Clearly a solid hunk of meat has less
surface area exposed than ground meat, so by keeping the meat whole and
grinding at the last possible minute before cooking you vastly reduce
oxidation of the meat.

The difference between ground fresh this morning and grilled this
afternoon vs. ground fresh 2 minutes before grilling is huge, you'll be
very surprised if you try it.

As a bonus, most of the bad bacteria that might be on meat resides on
the surface of the meat. When it's ground there is a lot more surface
for that bacteria to multiply on, potentially to dangerous levels. By
grinding just before cooking, any bacteria that may be present doesn't
have time to multiply on those freshly exposed surfaces.

This is all true. But you can grind and freeze immediately and still
have a far better product than preground mystery meat. I usually
grind enough for cooking some right away but also to fill my freezer.
And there's no mess... anyone makes a mess grinding meat is a slob.

Remember those burgers I made for the freezer...

Ground top round makes a great burger:
http://i9.tinypic.com/530a8nl.jpg

The finished product, last night's dinner, a ten ouncer on a toasted
onyun roll... a la Stanly... and cancha tell I like onyuns:
http://i14.tinypic.com/62dyp3q.jpg

Wrap your lips around that!

Sheldon

(Steve Pope) said:

Caryn Nadelberg said:

Quoted message said:

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Absolutely.  You have to try it.  There's a big difference.  But
grinding does make a mess.  Make sure to wear an apron.

As a half-measure, you can select your piece of beef and have
them grind it for you at the butcher counter.  No mess that way.

Big no-no! There's no way to know what went through that grinder last
or how long ago. And those huge commercial grinders hold quite a bit
in the mechanism, so you don't get out all you put in... when you ask
the butcher to grind your two pound steak you're lucky to get one
pound of your steak and who knows what else your steak pushed out.
And todays meat departments do not have the grinder out where you can
see it like in your grandma's day, now it's hidden in the back, in a
refrigerated room by law. When you ask the butcher to grind your meat
you're going to get the very worst mystery meat. There is one and
only one way to know what comes out of a grinder, when it's your
grinder and you grind yourself.

Sheldon

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I must say I'm going to try this. I know it's said that burgers need fat,
but I wonder what a Beef Tenderloin burger would be like??? 😄
--
Helen
in
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http://www.mompeagram.homestead.com/index.html

Sheldon said:

(Steve Pope) said:

Caryn Nadelberg said:

[email hidden] wrote:
> Just wondering if grinding your own beef for burgers is superior to
> buying ground beef at a good upscale market such as Whole Foods. If
> so, whats are the best cuts or mix of cuts to create a tasty
> burger. Thanks
Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

As a half-measure, you can select your piece of beef and have
them grind it for you at the butcher counter. No mess that way.

Big no-no! There's no way to know what went through that grinder last
or how long ago.

Nonsense. Butchers are required to clean the grinder thoroughly before
grinding a different type of meat. If they grind beef then want to grind
chicken or turkey or lamb next they have to clean the grinder before
proceeded. I know, because a butcher told me this. He was very irritated
when Albertson's bought out the store he worked for they wouldn't let him
grind *anything* but certain cuts of beef (sirloin, chuck, etc.). Upper
management was afraid of cross-contamination, which I guess is what you're
fearful of in this case. He was ticked off, saying he'd been a butcher for
20 years and he certainly knew how to thoroughly clean the grinder before
grinding something else.

Jill

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I must say I'm going to try this. I know it's said that burgers need fat,
but I wonder what a Beef Tenderloin burger would be like??? 😄

Dry and quite disappointing. Now if you were to grind some bacon in with
that tenderloin to provide the needed fat and additional flavor I think
you'd end up with a rather good integral bacon burger waiting to be
topped with some good cheese.

Pete C.

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Nonsense. Butchers are required to clean the grinder thoroughly before
grinding a different type of meat. If they grind beef then want to grind
chicken or turkey or lamb next they have to clean the grinder before
proceeded. I know, because a butcher told me this. He was very irritated
when Albertson's bought out the store he worked for they wouldn't let him
grind *anything* but certain cuts of beef (sirloin, chuck, etc.). Upper
management was afraid of cross-contamination, which I guess is what you're
fearful of in this case. He was ticked off, saying he'd been a butcher for
20 years and he certainly knew how to thoroughly clean the grinder before
grinding something else.

Jill

In theory you are right, but can you be sure that all butchers are so
careful?

A meat grinder is a really useful kitchen tool (and a food processor is
not a replacement). I use the KitchenAid attachment and while slow it is
perfectly functional. I grind beef for burgers, meatballs, meatloaf,
pork for Chinese cooking and meatloaf, lamb for various things, fish
once in a while to make fishcakes.

--
Peter Aitken

On Fri, 1 Jun 2007 08:51:39 -0500, "jmcquown" <[email hidden]>

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