I had a fresh home made burger at a great restaurant once and they told me that they used a combination of chuck, brisket and short ribs. It was absolutely delicious. You also mention those three meats in your video. Do you ever combine them too and if so in what proportions?
I use chuck and short rib, about 60/40 if making burgers. This produces a fairly high-fat ratio that will just melt. If grilling, I use a medium grind and grind twice; tends to hold the moisture better. A coarse grind will allow too much of the fat to drip into the grill. If cooking on a stovetop, I use a coarse grind and only grind once. Some of the fat will render out, but that will allow the burger to cook in its own juices. Good luck and enjoy!
I don’t use any mine is stainless steel. You can use mineral oil just be careful it’s also used as a laxative and breaks down at a higher temp than what most folks get their steaks at.
@@dansherman1980 I saw in the user manual on the LEM 10 that they recommend using food grade spray silicone after washing by hand and allowing to dry completely, will keep the parts from rusting.
@@coloradoretreats Use their spray lube (food grade) or USP (food grade) mineral oil. The mineral oil is much cheaper, though not quite as easy to apply. Yes mineral oil is a laxative, but a little on your grinder won’t make you poop your pants. You’ll never know the difference. I recommend at least keeping a little on your dies and blades.
I just got a metal one off Amazon for $45. All metal parts are much better because you can put it in the freezer before you use it, and it'll give you a better looking beef since the fat won't want to start rendering from the heat generated by the grinding process.
This is an old thread but I'll ask anyway. When grinding large pieces of meat does the grain direction matter. I want to start grinding my own brisket for use in chili and have been told that a course grind is recommended.
Coarse grind for chili sounds good. I always cut my meat into strips (instead of chunks) along (with) the grain. Does it really matter? I don’t know. But strips feed better than chunks, and my theory was the grinder would then cut against the grain. It works for me, so I’ve stuck with it.
good video. While I agree with most of it, many people who grind their own prefer a the coarse grind from just one pass through the grinder. The reason: a coarse grind results in a less dense and more juicy burger. However , everyone should experiment to see exactly what suits them.
Just got a grinder because I want to include offal into my typical meats (like burgers, sausages, meatballs, etc.). Any good suggestions where I can find recipes? Lots of stuff on the internet, but I have no clue what the heck I'm looking at since I'm a newbie. I will buy the fattier cuts of meat to grind into burgers, though. What about sausages? Likely the same thing?
You’ll lose a little in the grinder, but not much. The steak won’t need trimming like a brisket might, so yield will be nearly 100% with chuck. Slightly less with brisket, maybe 90% or so.
It's not cheaper but it's better. It's a lot better than the stuff in the tubes you can't see through. You control which cuts you use instead of the random pink slime in the tubes. You can grind other meats with a grinder. Lamb, chicken, turkey, pork .... I don't buy packaged ground meat anymore. I buy the cut I want and grind it myself.
@@Imperial0666 Can you basically "grind" your meat by cutting it a lot (into a bunch of tiny pieces)? I know it would take longer but is that possible?
@@marcusjohnson2995 May I ask - is there a tool to chop a steak into a bunch if tiny pieces? Not a grinder, but like a grate or matrix of edges that you put the meat under, and then press it down and it cuts the steak into the little pieces. Like a cookie cutter (material wise) but just a bunch of tiny little squares that can press down onto the steak? I guess what I'm wanting to do is eat a steak, but easily cut it into a bunch of tiny pieces. So, not a buger per se; I don't want to grind it. I guess I want to chop it, but don't want to labor of chopping, just want a form of little blades/edges that press down onto the steak.
no further west oh I thought you meant with a knife. Which is how I normally see it done without a grinder. It might need to be on the slightly frozen to make it easier to cut. Only other way I’ve seen is with a food processor
Lol I hv to ground my own meat bc I hv no choice . Bought organic grass fed ground meat from Walmart a couple of mo ago and found a nice chunk of im guessing and hoping cow hair . Had to throw it away . Ever since then I just buy beef chuck and grind it myself 😿with my $10 aluminum manual grinder from Amazon
@@raykyle7075 really ??? No I bought a real cheap one it works but I bought it back in October 2021 . The one U screw on the counter and it’s held by tension and u manually turn the wheel , that one . If that little old thing went up for $100 something is really wrong with amazon bc no they sell that one in mom and pop stores for $5 .
My real issue is, if I want to grind more than one time, the meat is pushed around in the grinder instead of going through. It ends up as a pink slime that's dryer than a desert rat's asshole.
ever since chuck got hyped as the best cut for burgers the per pound price increased. same for short ribs, brisket, and skirt steak, all considered throwaway cuts at one time (until the food network came along ;^). regardless, chuck is delicious and god knows what the supermarket puts in what they label ground "beef", which could be essentially any part of the cow. buy it on sale and freeze it. restaurants are paying a lot less per pound then we do at the supermarket.
@@stooge81 I buy mine from a lady who works beside me at a local farmers market. Might cost a hair more at times but holy shit is it fresh and delicious.
@@stooge81 thats not true, restaurants pay more per pound unless your talking about a restaurant that is large enough to control cost like mcdonalds. any small restaurant pays more since they dont get "sale" prices
@@kimirayoub9432 at the end of the vid when he's washing off a part. By the book says that gloves are the same as bare uncut hands Change your gloves as often as you would wash your hands
Nicky... if you look CLOSELY, AND listen to the narration you will see he is WASHING AND RINSGING the parts from the grinder and NOT his gloves. As a restaurant owner, I also wear gloves when washing, rinsing and santitizing parts and smallwares. But I assure you he changed his gloves!
Tip! Put meat in freezer after cubing it and get it to near freezing becore grind.
Love the ending " I just ground my own meat guys! " funny!
I had a fresh home made burger at a great restaurant once and they told me that they used a combination of chuck, brisket and short ribs. It was absolutely delicious. You also mention those three meats in your video. Do you ever combine them too and if so in what proportions?
I use chuck and short rib, about 60/40 if making burgers. This produces a fairly high-fat ratio that will just melt. If grilling, I use a medium grind and grind twice; tends to hold the moisture better. A coarse grind will allow too much of the fat to drip into the grill. If cooking on a stovetop, I use a coarse grind and only grind once. Some of the fat will render out, but that will allow the burger to cook in its own juices. Good luck and enjoy!
When you grind meat for kebab or kefta should you put herbs and spices in first and run all through the grinder ?
Excellent video. Thank you. And do you recommend grinding a full brisket?
I use a LEM #10 manual grinder those go for about $90.00. If you cut the meat in thin strips it’ll go a lot faster and self feed into the grinder.
What oil do you use to keep it from rusting? I just got one.
I don’t use any mine is stainless steel. You can use mineral oil just be careful it’s also used as a laxative and breaks down at a higher temp than what most folks get their steaks at.
@@dansherman1980 I saw in the user manual on the LEM 10 that they recommend using food grade spray silicone after washing by hand and allowing to dry completely, will keep the parts from rusting.
Mine seems to do alright without it. Then again I don’t live near a coast or salty environments.
@@coloradoretreats Use their spray lube (food grade) or USP (food grade) mineral oil. The mineral oil is much cheaper, though not quite as easy to apply. Yes mineral oil is a laxative, but a little on your grinder won’t make you poop your pants. You’ll never know the difference. I recommend at least keeping a little on your dies and blades.
Id seriously like to know where you're getting an attachment for a stand mixer for only $20
I feel like this video was 4 years ago and prices may have changed 🤔🤔
@@gerardbonner6464 They do have plastic ones for the mixer but it now cost about $35.00
Amazon is your friend.
I just got a metal one off Amazon for $45. All metal parts are much better because you can put it in the freezer before you use it, and it'll give you a better looking beef since the fat won't want to start rendering from the heat generated by the grinding process.
This is an old thread but I'll ask anyway. When grinding large pieces of meat does the grain direction matter. I want to start grinding my own brisket for use in chili and have been told that a course grind is recommended.
I don't think it would matter as it's gonna get twisted and turned as is moves down the auger. One pass through your largest diameter plate.
With a course grind you will get more texture and less waste.
Coarse grind for chili sounds good. I always cut my meat into strips (instead of chunks) along (with) the grain. Does it really matter? I don’t know. But strips feed better than chunks, and my theory was the grinder would then cut against the grain. It works for me, so I’ve stuck with it.
Do you do anything special to the outside of the beef before grinding to ensure no ecoli. Besides just a good wash
good video. While I agree with most of it, many people who grind their own prefer a the coarse grind from just one pass through the grinder. The reason: a coarse grind results in a less dense and more juicy burger. However , everyone should experiment to see exactly what suits them.
most, many, own, less, more, everyone = identity groups fallacy
One pass will also result in a more stringy, rubbery burger that is harder to chew. That's why store-bought ground beef is so tough these days.
Buy a 10lb. chub and grind it twice.
Just got a grinder because I want to include offal into my typical meats (like burgers, sausages, meatballs, etc.). Any good suggestions where I can find recipes? Lots of stuff on the internet, but I have no clue what the heck I'm looking at since I'm a newbie.
I will buy the fattier cuts of meat to grind into burgers, though. What about sausages? Likely the same thing?
You can use any normal recipes. Just replace any amount of meat (up to 50%) with offal.
Question: can it be made with just the chuck?
Thanks so much.
How many times do you run the chuck through the grinder?
Is three times overkill?
Nope. It has to be exactly like they did it in this video. There is no other way and nothing else will work.
@FooBar Maximus thanks for clearing that up. Saves me experimenting...😏
Thank you
What were the 3 meats to grind for hamburg?
chuck, briske,t and short rib
@@lady33357 Thank you.
how much chuck steak do I need to yield 1 lb of ground chuck?
i’m guessing 1lb of chuck steak ?!
@@carpii 🤣
You’ll lose a little in the grinder, but not much. The steak won’t need trimming like a brisket might, so yield will be nearly 100% with chuck. Slightly less with brisket, maybe 90% or so.
One pound.
ox tail is also good with chuck
Beaver tail and rabbit tail and squirrel tail is also good.
Wich meats he say exact ?! People help me thank you 🙏
I bet it is way cheaper to grind your own beef as well. Thanks for the tips. . .
It's not cheaper but it's better. It's a lot better than the stuff in the tubes you can't see through. You control which cuts you use instead of the random pink slime in the tubes. You can grind other meats with a grinder. Lamb, chicken, turkey, pork .... I don't buy packaged ground meat anymore. I buy the cut I want and grind it myself.
@@Imperial0666 Can you basically "grind" your meat by cutting it a lot (into a bunch of tiny pieces)? I know it would take longer but is that possible?
@@nofurtherwest3474 yes i've seen it done. But probably not what you want to do unless you were just cooking for a few people.
@@marcusjohnson2995 May I ask - is there a tool to chop a steak into a bunch if tiny pieces? Not a grinder, but like a grate or matrix of edges that you put the meat under, and then press it down and it cuts the steak into the little pieces.
Like a cookie cutter (material wise) but just a bunch of tiny little squares that can press down onto the steak?
I guess what I'm wanting to do is eat a steak, but easily cut it into a bunch of tiny pieces.
So, not a buger per se; I don't want to grind it. I guess I want to chop it, but don't want to labor of chopping, just want a form of little blades/edges that press down onto the steak.
no further west oh I thought you meant with a knife. Which is how I normally see it done without a grinder. It might need to be on the slightly frozen to make it easier to cut. Only other way I’ve seen is with a food processor
how much & where can I buy
Google.
So who’s where after the news of... well never mind
That price grinds your gears..well what do you know haha
Lol I hv to ground my own meat bc I hv no choice . Bought organic grass fed ground meat from Walmart a couple of mo ago and found a nice chunk of im guessing and hoping cow hair . Had to throw it away . Ever since then I just buy beef chuck and grind it myself 😿with my $10 aluminum manual grinder from Amazon
you mean 100$? lol just got one and about to give it a shot.
@@raykyle7075 really ??? No I bought a real cheap one it works but I bought it back in October 2021 . The one U screw on the counter and it’s held by tension and u manually turn the wheel , that one . If that little old thing went up for $100 something is really wrong with amazon bc no they sell that one in mom and pop stores for $5 .
My real issue is, if I want to grind more than one time, the meat is pushed around in the grinder instead of going through. It ends up as a pink slime that's dryer than a desert rat's asshole.
Not true at all. You just don't know how to do it.
that would be some very expensive hamburger as chuck can range fro 4-8 dollars a pound
ever since chuck got hyped as the best cut for burgers the per pound price increased. same for short ribs, brisket, and skirt steak, all considered throwaway cuts at one time (until the food network came along ;^). regardless, chuck is delicious and god knows what the supermarket puts in what they label ground "beef", which could be essentially any part of the cow. buy it on sale and freeze it. restaurants are paying a lot less per pound then we do at the supermarket.
@@stooge81 I buy mine from a lady who works beside me at a local farmers market. Might cost a hair more at times but holy shit is it fresh and delicious.
@@stooge81 thats not true, restaurants pay more per pound unless your talking about a restaurant that is large enough to control cost like mcdonalds. any small restaurant pays more since they dont get "sale" prices
That ain't expensive, bro. $30 per pound is expensive. I've paid more for Wagyu.
@@josephcampbell830 Restaurants pay MUCH less than consumer retail. Duh. Sysco, anyone?
WoAh mAn dOnT BEAT YOUR MEAT IN PUBLIC
I prefer a large grind mself
can you use rougher cuts of beef for this? you know, the cuts that make a nearly-unbearable tough steak
@@nofurtherwest3474 Yes as long as you combine a nice balanced ratio with a fatty cut as well.
This works well for human flesh
of course
You’re gonna want a coarse grind to start. And try to freeze her a little first.
Edgy
I am disappointed at the lack of meat and or grind jokes not in the comment section
Nicholas Haley there’s only 23 comments
Yeah it really grinds my gears too.
Is it just me or does the meat in this video look low quality? doesn't look fresh at all to me.
Switch to XNXX. Pornhub just isn’t what it used to be.
I just think pink Floyd
This guy’s trying to get you one step closer to your pudding.
It's better to grind humans btw it's very tasty
Jeffrey?
STOP!!!
Did I just see the butcher RINSE OFF his gloves ?
He should have tossed them , washed his hands and put on a new pair of gloves
Nicky L where?
@@kimirayoub9432
at the end of the vid when he's washing off a part.
By the book says that gloves are the same as bare uncut hands
Change your gloves as often as you would wash your hands
Nicky... if you look CLOSELY, AND listen to the narration you will see he is WASHING AND RINSGING the parts from the grinder and NOT his gloves. As a restaurant owner, I also wear gloves when washing, rinsing and santitizing parts and smallwares. But I assure you he changed his gloves!
@@robertdean2456 Do you wash the interior parts of the grinder too after each session?
How do you know he didn't change gloves already? It's a cut scene. I see no issues here based on the video provided.