The "strips" idea is great. So much less hassle. Once I bought my own grinder, I no loner purchase the ground beef at the store. Plus, it has a much less old gamey meaty smell and taste.
i followed all the steps and used my kitchen Aid grinder with very cold chuck roast cubes . the burger was great but tasted like liver. any thoughts on that?
Hi Seattwa, If you are fortunate to own a Kitchen Aid mixer, the grinder attachment is an OK occasional use grinder. Don't overlook the hand crank manual grinders. They are really fairly efficient for short term use. Sporting Good stores are a good source to find a grinder that will work for you.
Weston makes a nice grinder. Enjoy making your own ground meats and sausage! Hint; Boneless/skinless chicken thighs make the best ground chicken you have ever had. Just remember to chill them in the freezer for 20 minutes before you grind.
Hi John, I just vacuum pack the frozen patties and return them to the freezer. It is food safe to refreeze thawed meat as long as it doesn’t get above 40 degrees. (Thawed in the refrigerator) keep in mind that there is always a loss of moisture and quality when meat is thawed and refrozen. Meat thawed out of refrigeration should never be refrozen because the surface of the meat gets above 40 degrees. Bacteria will continue to grow even after it’s frozen.
Hi Jimmy. Greetings from Thornton Colorado! I like your explanation of things and very easy going. Is that a #22 grinding plate you were using? I happened upon a Craigslist ad and bought a Thunderbird 300 commercial grinder for $100. Really felt fortunate. I agree, once you start grinding your own meat, you’ll never go back. Are there better deals on whole cuts out there besides Costco? I bought a choice 14 lb top round yesterday and was told 4.49 was a good deal. Steaks at Costco from very same product were 7.99 per lb and 5.99 for stew meat. Thanks for the nice content.
1976DannyG Thanks for the nice comments. No, the grinding knives and plates are smaller to fit my grinder. It’s the .25 hp Lem grinder. It works well for my needs but if I bought a new one today I would go larger. Glad you are enjoying grinding your own meats. Have you tried grinding boneless chicken thighs for ground chicken. Leave the fat on and pop them in the freezer for 20 minutes before grinding. Helpful suggestion; buy separate knives for each plate and keep them as a set. They both will last longer as they wear together. Commercial butcher shops use the plates and knives as a set for coarse and fine grinding.
I hate to leave 3 comments on one video but if you wanna make good grind for meatloaf you need to make a good 50/50 blend thats half ground chuck and ground pork.
Hi Nick, this is the only one of your comments that I agree with. Adding ground pork as well as ground veal is a classic recipe for wonderful Italian meatballs. Thanks for sharing. I’m sure that we can both agree that grinding your own meats is the best way.
@@illuminati5160 Thanks for your response Nick. Hey, something else we have in common. I had a successful 40 year run in the meat business. In my younger days I too only bought ground beef I personally ground. Thankfully because of increased attention to food safety standards store bought grind is much better. We required the shops to document in detail the source of every batch produced. Failure to do so could cost the butcher their job. Unfortunately documentation only works if the follow through is 100%. Sounds like we have another common like. We both eat well!
@@jimmykerstein2049 well it very much still works that way but I prefer making my own to leave out the connective tissue, silver skin and gristle for sake of the flavor but most butchers don't care about that they only concentrate on the fat percentage but thanks as well for the response and I hope my run in the meat business is as long and successful as yours.
The "strips" idea is great. So much less hassle. Once I bought my own grinder, I no loner purchase the ground beef at the store. Plus, it has a much less old gamey meaty smell and taste.
Awesome video. Just received the same grinder in the video and going to try it out!
Great video. Thank you.
Jimmy, Thanks for the tips !!! I will try chicken soon.
i followed all the steps and used my kitchen Aid grinder with very cold chuck roast cubes . the burger was great but tasted like liver. any thoughts on that?
Great job I have the same grinder... I love it ,I just started a bbq channel last month Well done ..Just subscribed
super helpful thank you!!
Hi Seattwa, If you are fortunate to own a Kitchen Aid mixer, the grinder attachment is an OK occasional use grinder. Don't overlook the hand crank manual grinders. They are really fairly efficient for short term use. Sporting Good stores are a good source to find a grinder that will work for you.
I just recently purchased a Weston grinder for just under a hundred bucks. My Kitchen Aid works ok, but the Weston works much better! Thanks! :-)
Weston makes a nice grinder. Enjoy making your own ground meats and sausage! Hint; Boneless/skinless chicken thighs make the best ground chicken you have ever had. Just remember to chill them in the freezer for 20 minutes before you grind.
@@jimmykerstein2049 just wondering if I can re freeze the patties after you freeze it for 20 minutes ?
Hi John,
I just vacuum pack the frozen patties and return them to the freezer. It is food safe to refreeze thawed meat as long as it doesn’t get above 40 degrees. (Thawed in the refrigerator) keep in mind that there is always a loss of moisture and quality when meat is thawed and refrozen. Meat thawed out of refrigeration should never be refrozen because the surface of the meat gets above 40 degrees. Bacteria will continue to grow even after it’s frozen.
@@jimmykerstein2049 Thanks Jimmy, I really appreciate the reply and the info.
Love the videos. God Bless
If you want a good steak burger use ground sirloin ground chuck is to close to regular hamburger meat.
Damn that knife is sharp!
Hi Jimmy. Greetings from Thornton Colorado! I like your explanation of things and very easy going. Is that a #22 grinding plate you were using? I happened upon a Craigslist ad and bought a Thunderbird 300 commercial grinder for $100. Really felt fortunate. I agree, once you start grinding your own meat, you’ll never go back. Are there better deals on whole cuts out there besides Costco? I bought a choice 14 lb top round yesterday and was told 4.49 was a good deal. Steaks at Costco from very same product were 7.99 per lb and 5.99 for stew meat. Thanks for the nice content.
1976DannyG Thanks for the nice comments. No, the grinding knives and plates are smaller to fit my grinder. It’s the .25 hp Lem grinder. It works well for my needs but if I bought a new one today I would go larger. Glad you are enjoying grinding your own meats. Have you tried grinding boneless chicken thighs for ground chicken. Leave the fat on and pop them in the freezer for 20 minutes before grinding. Helpful suggestion; buy separate knives for each plate and keep them as a set. They both will last longer as they wear together. Commercial butcher shops use the plates and knives as a set for coarse and fine grinding.
Hi Jimmy, can you recommend a good in home grinder like yours here for occassional use that's not going to cost a fortune?
Ted
seattwa , evidently he cannot. LOL!!!
Throw some bread in the chute after your done with the meat.
I just disassemble mine and take out the pieces
seems like alot of cleaning and work for a couple burgers, but hey cool thanks for the video.
It can be if you are lazy.
FOCUS!!
I hate to leave 3 comments on one video but if you wanna make good grind for meatloaf you need to make a good 50/50 blend thats half ground chuck and ground pork.
Hi Nick, this is the only one of your comments that I agree with. Adding ground pork as well as ground veal is a classic recipe for wonderful Italian meatballs.
Thanks for sharing. I’m sure that we can both agree that grinding your own meats is the best way.
@@jimmykerstein2049 that we can agree on. I'm a butcher by trade and I dont trust my own peers make my grind.
@@illuminati5160 Thanks for your response Nick. Hey, something else we have in common. I had a successful 40 year run in the meat business. In my younger days I too only bought ground beef I personally ground. Thankfully because of increased attention to food safety standards store bought grind is much better. We required the shops to document in detail the source of every batch produced. Failure to do so could cost the butcher their job. Unfortunately documentation only works if the follow through is 100%.
Sounds like we have another common like. We both eat well!
@@jimmykerstein2049 well it very much still works that way but I prefer making my own to leave out the connective tissue, silver skin and gristle for sake of the flavor but most butchers don't care about that they only concentrate on the fat percentage but thanks as well for the response and I hope my run in the meat business is as long and successful as yours.
Ground chuck is definitely not cheaper than ground beef plus gound chuck is ground beef the only difference is the fat percentage.
NO MORE PINK SLIME OR HUMAN FLESH! YOU GUYS SHOULD LOOK WAT IM SAYING UP!!!!
Another mis-informed youtube comment.