16
Dec
Last time I made home ground burgers I used a mix of rib eye and top round I believe. What are your recommendations for the best types of meats to grind in order to achieve the magical 8020 ratio and delicious beefy flavor.
This is one of the big ones.
Best meat to grind for hamburger. One of the best meat in the market for making burgers is this chuck cut meat. It got its name because it is a meat cut with an economical approach. It is cut from the upper shoulder of cows.
In fact most of the burgers you eat out there are made from the chuck cut. Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio chuck steak is generally the.
Last time I made home ground burgers I used a mix of rib eye and top round I believe. What are your recommendations for the best types of meats to grind in order to achieve the magical 8020 ratio and delicious beefy flavor. My biggest concern is the fat ratio - Im not entirely sure which cuts of beef have what percentage of fat.
One of our favorite combinations is lean beef like sirloin or even round and pork shoulder in a about a 11 ratio - the fatty pork kind of balances the. Most ground beef and burgers come from the chuck so this trimming is an obvious option. Hands down it is our favorite cut to grind.
At the supermarket start looking for the slab labeledchuck pot roast Grind it up and youll instantly think hamburger. Choosing the Best Meat for Hamburger Patties Percentage of Fat. This is one of the big ones.
Fat provides moisture and flavor to the meat and when youre cooking. Coarse grind refers to the setting on the grinder attachment that is used to grind the meat. It can broken down into cuts like the chuck eye chuck filet and classic pot roast or it can be ground to create a perfect Burger.
Chuck has a buttery beef flavor that suits a wide variety of beef dishes. Its decadent classic and what most people believe is the go-to cut to grind for Burgers. When Flay grinds meat at home or at his Bobbys Burger Palace chain his ideal formula is simple.
85 percent chuck 15 percent sirloin. Too small of a grind and the meat turns to paste. Too large of a grind and the patty will fall apart.
Just tell your butcher that you prefer a medium grind which will give your burger nice texture and help maintain its shape as it cooks. So take your 7030 chuck blend from your butcher and get grilling with our 50 best burger recipes.