I'm looking make some burgers that are tastier than the grocery store by grinding my own. What beef/veal cuts should I look for? Any recommendations for cuts/percentages/mixture?
Thanks,
Tom
Thanks,
Tom
Cuts for hamburger?
- Thread starter eightysixCJ
- Start date
My fave store bought ground is sirloin. Prefer 90% lean, needs enough fat to keep from crumbling.
- Thread starter
- #3
Thanks,
Does a typical sirloin cut have enough fat or do you add 10% beef fat to the grind?
Tom
I don't know the cut, but best hamburger meat is 80/20 lean/fat.
Brisket or flank steak.
The store determines the % and seems to pretty accurate. I also add nothing - crumbs, seasoning, etc to the mix, just plain meat. A little salt & pepper on the grill and I'm happy. The wife smothers hers in season salt.
You might want to look at Heston Blumenthal's perfect burger. 50% chuck, 25% short rib, 25% brisket with the short rib and brisket being ground twice. Over the top obsessed for certain but I think there is a bit of learning there, some of which can be easily applied.
I grind equal parts sirloin and chuck steak/roast, it works great for meatloaf too. I have Alton Brown to thank.
Hanger steak adds incredible flavor.
simon1
Self Ignored by Vista
I'm interested in suggestions also as I have Mom's hand crank meat grinder that I haven't used yet...in many years.
Marty...do you cut that thing into quarters for individual servings?
Marty...do you cut that thing into quarters for individual servings?
50/50 chuck and sirloin. Makes a great burger and both should be available practically anywhere. I've had other awesome combos but sometimes all the cuts are not available at a regular grocery store.
100% Sirloin is way too lean, IMO. My go-to is Chuck, but I really like to mix another cut for different flavor/texture. Sirloin is a great add, but maybe branch out and try Lamb or Pork.
Yep. Best is to grind your own. Avoids any mystery-mix discrepancies. Salt and flip once is my favorite way to grill or fry these....
The difference between cuts of beef in a hamburger is mostly a difference in the fat content. For burgers, I like 85%/15%. What lean muscle gets me there doesn't make much difference.
But bacon is tasty. So beef that is super lean with enough pork fat to give me 15% total fat is ideal. But that requires home-grinding or a really friendly butcher. Plus I understand that pork is a no-go with many.
Bottom line: I look for fat content (the transmitter of all that is good) rather than specific cuts.
But bacon is tasty. So beef that is super lean with enough pork fat to give me 15% total fat is ideal. But that requires home-grinding or a really friendly butcher. Plus I understand that pork is a no-go with many.
Bottom line: I look for fat content (the transmitter of all that is good) rather than specific cuts.
We use 80 /20 ground chuck .
We started using beef knuckle for our ground beef.
. My wife sneaks some lamb in with the ground chuck every so often and it makes a huge difference (in a good way)..Similar threads
