How to Grind your Own Ground Beef

Budget101 Discussion List Archives Budget101 Discussion List How to Grind your Own Ground Beef

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      Grind your own ground beef
      source about.com
      If you really want to know what’s in your hamburger,
      grind your own. This way you can control the fat
      content as well as the primal cut. If you have the
      energy and time, an old-fashioned clamp-on
      galvanized meat grinder still works just fine.

      If you
      have a standard food processor, you can whip up
      fresh ground beef in no time flat.
      When using a food processor, cut chunks of beef and
      fat into one-inch uniform cubes and chill. Place meat
      cubes in the processor with metal blade, taking care
      to process in small (no more than 1/2-pound
      depending on the size of your processor) batches.
      Pulse in short 1- to 2-second bursts until the desired
      consistency is achieved, usually 10 to 15 pulses. It’s
      important to pulse rather than letting it run.

      Pulsing
      tends to distribute the pieces for more even chopping
      and avoids excess heat from friction that could turn
      your ground beef into mush. If you are adding herbs or
      spices for a recipe, might as well toss them right in
      before beginning to chop.

      The amount of fat you add is up to you, but for best
      results, use at least ten percent fat to meat ratio. Just
      remember that the fat is where the flavor is, and it
      also adds moisture for a juicier end result. For
      burgers, a coarse grind is preferred.

      For meatloaf and
      meatballs, a finer grind helps the meat compact,
      blend with other ingredients, and hold its shape.
      Always be sure to follow safe handling procedures.

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Budget101 Discussion List Archives Budget101 Discussion List How to Grind your Own Ground Beef