Ground Beef
A delicious combination of beef cuts for that perfect homemade burger. At approximately 80/20 fat percentage, this grind will leave you with melt-in-your-mouth burgers, meatballs, meatloaf, and more.
Equipment
- meat grinder or attachment
- coarse grinding plate & fine grinding plate
- large bowl
- baking tray
Ingredients
- 2 lb boneless chuck roast
- 2 lb beef brisket
- 1 lb boneless short ribs
Instructions
- Freeze your chunks of meat for 30 minutes before cutting them into smaller pieces.
- Place your grinder attachments (auger, blade, & dies) in the freezer for 1 hour before you begin your grind.
- Remove your meat from the freezer and cut it into ½-inch - 1-inch cubes. You need it to be able to fit easily down the entrance tube of your grinder. If you are adding seasoning, you can do so here and gently toss the beef cubes in it. Combine the cubed cuts on a foil-lined tray, cover the tray with another piece of foil, and place the tray in the freezer for 30 minutes.
- Take the tray of beef and grinding attachments out of the freezer in preparation for your first, coarser grind with the coarse grinding plate in place. Place a medium-large bowl below your grinder to catch the meat. Guide the meat through the feed tube and into the grinder.
- Place the ground beef back on the tray in the freezer for 20 minutes.
- Repeat the steps of the first grind but with a finer grinding plate. Run a piece of bread through at the end of this grind to help clear the equipment of lingering meat.
- Form the meat into patties to freeze or vacuum seal 1lb bags of the ground beef for the freezer. If you plan to use your ground beef soon, you can form the patties, layer them between parchment paper, and place them in an airtight container for use within 1-2 days.