It’s 2024 and we’ve had some of the largest food/meat recalls ever. Your video was “extremely“ helpful. When you talk about knowing what goes into your food nowadays it’s so important. There’s only two of us in the house, but I have finally decided to start grinding my own meats. Thank you so much..❤
Great video with great content! Feedback for anyone thinking of grinding their own beef - this is well worth the investment! The only thing I suggest is never to use your fingers to feed the meat into your auger - this is very dangerous! I also suggest you invest in a vacuum seal system to maximize freshness and minimize freezer burn! The plastic wrap technique demonstrated in the video looks promising. Still, I vacuum-seal everything from ground beef, and homemade meat sauce to chicken wings with great success and zero freezer burn!
Loved the chubs idea. I made sausage patties by freezing the chub for 3 1/2 hours and then slicing into patties (without the wrap) and it worked perfectly. I then laid them on wax paper and froze completely before putting them into a freezer bag, so that I can simply remove a sausage patty for breakfast. I had wondered the best way to do that until I saw your video, so thank you so much!
Just discovered your channel! This totally makes sense to grind your own meat. It's more cost efficient too! You basically saved about $4 to $5 /lb seeing that ground beef prices have skyrocketed. God bless you and your fam!
As a BBQ Pitnovice with a Pit Barrel Cooker and a few months of BBQ experience, I'm loving the channel. UA-cam is where I'm learning to cook and BBQ for myself. I appreciate the informative videos. Keep up the great work and I look forward to learning more. Thank you.
Nice job bro! Very impressed. You inspire me to do this one day. I buy my 80/20% ground beef from a local butcher. I’ve always wanted to do this. Right now I currently rent a condo... so once I have my own kitchen I can. Again, very professional!
George Patterson Thank you! It’s definitely worth doing. The possibilities & manner in which you use it are endless. Not to mention the texture & quality will be unrivaled.
Believe me your not the first to say that. If I had fingers as long as arsenio hall then I’d worry. My fingers are about 4 inches & the chute is about 6 inches to the auger so my fingers could never get down that far. But I totally get the optics! Thanks for stopping by.
Thankyou sir, this video was very informative and will also help us fight inflation as well . I just bought a gourmia grinder for 60 bucks, it"s gonna save me so much money being on Carnivore ! Blessings to you and your family 😊
@@sb9442 Electric grinders are widely available for relatively cheap. Don’t be swayed into buying a super expensive one meant for industrial or commercial use. You simply won’t be using it in that facet. There’s also some cheap manual countertop crank models that can do the same work with a little elbow grease if you’re grinding small quantities of meats. It’s hard go wrong with either option though. Or throw it out there as a Christmas gift suggestion.
Ok I guess he knows what hes doing ...but why not lay all the meat out on the meat tray that goes into the grinder ...isnt that the purpose of that tray thing
Thank you for your knowledge of store bought oppose to grounding it yourself. You make a lot of sense. What you describe is my idea on how ground beef should taste like and feel like, meaning a looser result rather than a hardness that I experience from store ground beef. Thank you, it has strengthen my resolve to set up doing it myself. So cool
Thanks for the kind words. I’m sure once you do, you’ll never go back. Even after you freeze it, it still has the same texture as when you did. The store bought stuff has been ground down to a paste over & over, which is why it becomes stiff when cooked. Much better texture, taste is robust & you get piece of mind.
Just cleaned up an old "Climax" brand cast iron grinder my Dad had as I was growing up. I'm using it to make some Oklahoma burgers out of boneless beef short ribs. I'm so glad I stumbled upon your channel while I was searching "how to grind meat"!
Good video! Fresh ground is definitely better than store-bought burger. Sometimes the pre-ground is ground too fine, making meatballs, burgers, and meatloaf too dense. I've had some meatballs that were the consistency of wet clay and were hard to cut with a fork. Blah. I prefer a courser grind. I just finished grinding 9 lbs of beef (using my food processor) that I trimmed from a tenderloin, a strip loin, and a whole ribeye. The first two are USDA Choice and the ribeye is Prime. No extra fat needed, although I had some I could have added if necessary. Instead, I'm making tallow from that fat. Also ground part of a pork loin to add to the beef burger later for better tasting meatballs and meatloaf. I think I'll try grinding a brisket next.
I just have one of the little kitchen aid appliances for my mixer and it works like a charm. Just freeze the meat and I freeze the attachment a bit too and I get a very similar quality look as to what he is getting in the video.
@@esmith3998 Good advice, thanks! 😊 I've heard great things about the cast-aluminum version, but I'm looking for a "prosumer" grinder to use 2 or 3 times a year for large jobs
@@wayslifestyle6519 If I was trying to achieve 93% lean I would trim any & all solid fat away from the brisket, chuck roast or shoulder clod. Doing so would leave you with something in that ratio given its intramuscular fat. Or, you can simply buy select graded cuts of beef & grind away leaving the amount of fat you find to be sufficient. However, given that fat renders when cooked & is easily discarded I don’t find there to be a need to remove all fat. It all boils down to end stage cooked weight & what I need that to be. If I cooked 1lb of 80/20 the end stage cooked weight will be somewhere in the neighborhood of 12-13oz after rendering the fat & straining. I will say that I find ground meat cooked with little to no fat is grainy in texture & inherently dry. Which to me is off putting & has a terrible mouth feel. But that is personal opinion & understandably is not shared by some. However, I do find that meats cooked in its own fats enjoy a much better overall flavor & texture when strained off as opposed to cooked with little to no fats of its own. Again, this my opinion from my experience & of course you are to free to exercise your own judgement & create a product that suits you best. Thanks for watching & commenting.
Do you recommend running it through twice. Once coarse and once medium? I have a kitchen-Aid meat grinder attachment. Great video. I love the idea of weighing and rolling them up nd freezing them.
There is no need to grind twice. When you do that it subjects the meat to additional friction which in turn creates heat. That additional grind will create more of a paste.
perfectbeat I do occasionally trim a bit of the fat but I use it at a later time for sausage or to render as tallow. Aside from brisket, I like to use chuck roast & shoulder clod. Thanks for stopping by!
@@kylemccormack4120 I have experimented with various cuts of beef to see what the best blend is. When I do this it tends to get a bit pricey 😂. I have been adding the trimmings of my homemade bacon to the grind lately & it comes out fantastic.
We were just talking about doing this because the brisket was on sale and half the price of ground beef. Thanks for all the pointers ! We also do this to pork to make danish meatballs . Works great 👍
Thank you for this video. I want to start grinding my own ground beef etc. Can you tell me what brand/model grinder that you used in this video I just spent awhile searching the internet for one that looked like this one but didn't find one. I noticed that your video for Diner Style Cheeseburgers said LEM on the side but after searching online, I didn't see one that looked like yours. Since this is 5 years old, you probably won't see this but I would appreciate a reply. After watching this video, I want a grinder more substantial than the one I was going to get which is an attachment for my KitchenAid stand mixer :)
The grinder attachment to a kitchen aid is nothing to overlook. It will get the job done, but it’ll take a bit longer than some higher powered grinders. Unless your processing a bunch meat regularly, don’t be so quick to pull the trigger on a “commercial grade” grinder. I use an LEM #8 575 & I also have a #8 mighty bite. Both are up for the job of grinding and sausage making. But I love the 575 for how compact it is. Which makes for easy storage.
@@shellg_ I used the LEM #8 575 in this video. They’ve since changed the way it looks but the components & function are the same. www.lemproducts.com/product/8-575-watt-countertop-grinder/butcher-meat-grinders
Ok thanks:) so I guess the freezing really helps the texture then? I tried to grind up some chicken breast and thighs (not sure if that's a different approach) and wasn't too happy with the texture and haven't done an attempt since. But will try the freezing first:)
@@Laland05 Freezing the meat & grinder parts, definitely helps because it doesn’t allow the friction of grinding melt the fats & partially heat up the meat which in turn creates a rubbery texture
I don't eat beef often but in cold weather I get an appetite for a well seared steak patty and Yukon Gold mashed potatoes with a pan sauce. I buy reasonably priced steak pieces, enough for two dinners, then grind each right before cooking. Long ago, I stopped trusting the preground stuff which also contained too much fat for my liking.
msr111 What did it for me was the god awful smell that came out of one of those 5lb tubes of ground beef. I damn near puked 🤢. Yet the packaging read it was 10 days from being expired. I started doing my research & made up my mind that was just going to make my own. I’ve never looked back. Thanks for stopping by & commenting!
Awesome video, thank you so much. I just had a question hopefully you could help me out with though. Is there any parts that you trim off the brisket or you slice it into chunks and everything goes in? Like the hard fats or I don't know if there are any silverskin or anything like that? Not sure if you skipped that process or didn't do it at all. Just want to learn, thank you. :)
So that really depends on the end product you seek. If your making burgers you want an 80/20 or 75/25 mix of lean meat to fat. If you’re making sausage 70/30. Occasionally I remove some fat. I’ll either render it down for tallow or freeze it & use to add to sausage grinds. As for the silver skin. It’s a preference thing. If the brisket or chuck or shoulder clod is sufficiently frozen it will grind up cleanly. If it’s not, it will build up & block the dye thus making a pasty products.
Thanks! It’s an estimate. Most prime grade briskets are easily 30% fat. Generally I take away fat & I’ll render it down to tallow or use it in sausages.
Great!@@BigShticks When my Mom was fighting cancer my Dad ground all the beef for reasons you said and with her immune system in the toilet... Remembering that and how much better it tasted I wanna grind my own as well. Thanks for taking the time to make this. AND I'm gonna look at your grinder too! Ha!
thanks for the instructive video! i agree that your idea of making chubs and wrapping the 2nd time in foil makes it easy to store in the freezer. btw what is the brand and model of your meat grinder. way to go!
I presume your talking the grind dye? I used the medium ( it only comes in fine, medium & large ). I hope I answered your question correctly. If not please elaborate.
Kirk B I got mine @ Smart & Final but I’m sure you can find one elsewhere. It’s called a scimitar or Cimeter knife. Easily found on amazon. I hope this helps!
Alan Moore It really is a quality machine. Especially compared to the one I purchased at Macy’s ( the auger driveshaft stripped ). No chance of that happening with this machine.
Nice, i bought an used professional 12” meat slicer from restaurant supplies store. I slice boneless short ribs from Costco into thin sheets for hot pot.
andrew chu Sweet! I also have a 10” chefs choice slicer. I love it! I use it for my homemade bacon, slicing leftover prime rib ultra thin for French dips & any other items that strike my fancy. Thanks for watching! More to come...
I appreciate the offer, I really do. However, about a year ago I invested in a Cabela’s 1 3/4hp commercial grinder to meet all my meat processing needs. Thanks again!
Great question! If you’re asking about when you grind your beef. It’s simple. By trimming excess fat on a choice cut of beef, the remaining intramuscular fat will get you to your desired ratio. However, if you’re asking about taking an existing 80/20 grind down to 96/4 I’d say it’s impossible without cooking it down to render the fat out. Honestly, the fat content of a grind doesn’t determine wether it’s healthy to eat or not. It’s more akin to how much actual meat you have left after it’s cooked. Not to mention, if the grind is to lean the result is often a corse & incredibly dry rendering.
It is what you make it. You can elect to trim most of the fat off & render a product in the 80-85% lean to fat ratio. Or you can just use the flat & get a 90-95% lean product. The point is 60-65% lean.
Oh...my.. gosh!! I’ve just been awaken. I had this epiphany about not feeling so great after eating beef so I decided to UA-cam it and your video popped up. Thankyou so much for educating me. Only negative is where I live I can only get organic beef if it’s pre ground. All other beef and chicken is non organic which is a no for me
I guess I was thinking about doing this with the thing about buying a grinder and all the bowls and the scale and the Saran wrap and then the aluminum foil and then the big e I think sounds like a lot of work cutting a brisket up you really how much money can you possibly save
Well 90-93% lean around here costs about 9.99lb. The Saran Wrap I bought at Costco about 7 years ago for $9, the foil is optional & cost $14, the occasional 1 gallon bag can be bought 5 for a $1 at dollar tree. So yes I save hundreds of dollars a year & there is no waste. The leftover fat trimmings go to making sausages & tallow.
I couldn’t agree more. Costco & Sam’s now regularly sell brisket for $4.99lb respectively. An average brisket will run upwards of $70-80 per & over $100 for larger packers in 20-26lb range. With those prices in mind, I frequently purchase large chuck roasts (3-5lbs) when they are on sale @$2.99-3.49lb & I will usually buy the max amount allowable. This is great substitute for brisket in general but is almost equivalent to taste & texture for grinds. To be even more savvy, I cut out the chuck eye of those roasts and slice them into 3/4in steaks that average about 8oz. You can get 2-4 from each roast depending on how you cut it or how thick the roast is. Those steaks used to sell for $4.99lb but now market for $8.89lb as of yesterday. To those unaware, it’s the poor man’s ribeye. Same muscle groups & is just as delicious & tender. I then use the rest of the roast for ground beef. Today now more than ever we need to think outside the box & come up with ways to cut costs by being reliant on ourselves instead of paying for convenience. It’s absolutely amazing how much can be saved when we put our minds to it.
I still see them at $ 3 lb. just need to check the local stores often and buy when they have a sale. Sales in my area used to be $ 2 to 2.50 lb but $3 is not so bad. Saw some today for $ 2.99 lb, $ 44.00 for a packer. Choice Angus for what it's worth.
A reason for grinding your own...In Nov of 2021, I am finding water in already ground beef. In frying cooking a 4oz burger I've had to pour off a full table spoon of water... not fat, water. Only then that it starts to fry.
Wow, look at those price for that brisket!!! man things have changed. I just spent double that for what seems like a smaller brisket just a week ago... eitherway, cool video. +1
Considering today’s beef prices…at best I’ve found on sale periodically choice grade shoulder clod @2.99lb, Chuck roll @3.29lb & brisket @3.69lb. That will make the best quality ground meat you’ll find at the lowest prices anywhere. Sure you can buy those 10 & 20lb tubes of 70/30 or 80/20 lean to fat for $2.50lb but you’ll also have zero idea what into that grind. Not to mention they smell like death when you cut them open 😂. Again, when you do it yourself you guarantee the quality, freshness & consistency of the grind. Which in my opinion you can’t put a price on.
By estimating! It really is a guessing game. When using a brisket you can reliably determine the flat is 100% meat minus the fat cap. The point is roughly 60-65% meat/fat. So that’s how I reach the 70/75% lean estimate.
We are all feeling the pain brotha! No longer is the brisket that price. It now costs me easily $60-100 depending on weight. So I imagine even more for you.
A blender isn’t designed for this purpose & would almost assuredly mess things up. Not to mention it would be very hard clean the blades thoroughly. But, I do know that you can achieve similar to comparable results using a food processor in lieu of a grinder.
I take my 1lb portion of ground meat and semi shape it. Then I roll it out using the Saran Wrap. Once I reach the end I squeeze out the excess air at the ends & pinch it off. At this point while holding the pinched ends, I drag the chub the opposite direction I originally rolled it in, which will twist the wrap tightly & create a tightly wrapped log of ground meat. Thanks for watching & commenting!
scoobydog411 No! 😂 But it is a 2.2hp heavy duty grinder with a low & high gear. I’ve worked with many lesser quality grinders that flat out couldn’t get the job I’m looking to accomplish done. Stripped plenty on worm drives & burned out motors over the years. I can run through a semi frozen 20lb packer brisket in under 5 minutes. I’ll take the noise if it stands up to the work.
Depending on the cut used & it’s fat content will ultimately determine just how dry your meat will turn out. I use heavily marbled beef & pork. Excess fat I either save to add to other grinds or melt down into tallow.
How do you keep your thawed meat from being watery? I usually don't like frozen meat because it always seems really watery when it thaws out. Also, I have just started to buy fresh meat to grind myself, and I use a butcher knife to cut the meat up because I don't have a grinder or food processor, but even though the meat was fresh, it was really tough and very watery. Do you know what would cause that? I used fresh chuck that I got from the local market. (I live in Thailand and that is the only place to get beef, and it is literally fresh from someone's farm or home where they keep cows).
So,I haven’t had any issues with meat being watery when thawing. Generally speaking, if I had to guess… 1. The meat was brined before freezing which adds water on a cellular level & when frozen afterwards the cells expand & rupture. Then when subsequently thawed it renders the liquid. Many meat packing places do this to add weight (for added value), flavor & moisture. As for your issue with the meat being tough. It’s hard to tell. Being your in Thailand I’d surmise the the quality of the meat being the issue. I don’t believe they have a scoring system i.e. (select, choice, prime). Thus, leaving you at the mercy of the procurer & their integrity. Not to mention you’re manually chopping the meat (what a workout). All jokes aside, I believe the finer you chop it the better the texture will become. But it’s still no comparison to grinding, which simultaneously slices & smashes all the tough muscle fibers.
@@BigShticks thank you so much!! I appreciate you responding. I will try and chop it finer next time and see if it's better. And even though it's chuck, there was almost zero fat in it. I watched the lady chop a slab off for me, and I really didn't see any fat at all on the entire slab of meat. There was that tough muscle fiber though.
I doesn’t last long because we use it up fairly quickly. Longest I’ve ever had it stored was close to 6mo. No freezer burn & thawed with the same consistency as the day I grinded it.
Kenneth If your speaking in terms of preference. I prefer the electric in pretty much all applications. I’ve owned a manual grinder in the past & all I can say is that while it did a good job it was physically challenging for larger grinding jobs
Jessica Ş Holy cow!!! Where is this place? Maybe a chuck roll might be best in your situation, idk if it’s your location that the price is that high or if it’s a supply/demand thing. I’m pretty sure you can order online for far cheaper than that.
@@ronc4146 Not quite. Just bought one two days ago for $3.29lb . So a 60 cent per pound increase since I filmed this a little over 2 years ago. However, 10 months ago they didn’t have any because of panic buying & meat plants shutting down. When they did, they were $9.99lb
Not necessarily, if you understand the parameters of your equipment. My chute is 6 inches, my fingers are 4. It’s impossible for me to even touch auger.
@@BigShticks - To be fair, the guy at home looking at your instructional video may not know "the parameters of his equipment" and do what you do regardless.
Gaelin Wade This isn’t about fair. But if we are trying to be, the guy at home should always read the manual for safe operation of HIS own equipment. Failing to due so can result in serious injury and/or death. That disclaimer is included for just about any kitchen appliance you can buy. For anyone to simply forego doing so in lieu of a UA-cam video as you ascribe in this instance, is by all accounts reckless at best & missing digits at worst. My video is in no way a supplement or alternative to doing so, nor is it described as such. Most folks in life have choices. People do risky things all the time that others would not. Some cliff dive. Others climb buildings & mountains without the use of safety harnesses. Many even swim with sharks. You can find endless UA-cam videos featuring just that. For someone to watch a video of that sort and figure because they’ve watched it they know what they’re doing, is idiotic. Anyone with any sense would say that it’s foolish & irresponsible. So I ask, is it the content creators fault? Or, is the ensuing result a product of the viewer for simply failing to properly educate themselves on the hazards & subsequently mitigate them prior? Besides, most if not all major manufacturers feature there own videos of safe operation of there products on there own platforms for those that prefer to learn in that manner. Thanks for stopping by. I do genuinely appreciate you expressing your comment.
80% lean??? That was a pretty fatty looking brisket I saw at the beginning, but I admit you've got me interested in trying that cut instead of a big slab of chuck. I'll be sure to give it a try.
😂 it’s a guesstimate. The flat has zero fat & the point is about 70-75% lean plus the fat cap. The flat makes up 85% of the briskets total weight. Warning ⚠️ once you do this you will never go back to store bought ground meat.
So true! What used to be $2.39lb two years ago is now $5.69lb as of yesterday’s Costco’s price. However, it’s all about perspective. It’s a prime graded beef from a singular source. I do however find choice Chuck roasts for $3.99lb from time to time & it’s equally good for the purpose of making ground beef. So I just buy as much of it as needed. Another, good option is a shoulder clod. At $3.00lb you get a lot to work with. But, they are over 20lbs. Sometimes I’ll buy one & cut them into 5-6lbs chunks & freeze them for future grinds. We have to get creative in these times of hyperinflation to save money anywhere we can.
You're worried about bacteria, but not the possibility of grinding your fingers with your meat. Regardless, the length of your finger doesn't matter. Someone with little to no experience will imitate and can severely injure themselves. It's not what your are used to or comfortable, but the skill level of the people you are trying to teach.
I’ve refrigerated the parts before. Freezing it just seemed counterintuitive. But I guess for 30mins wouldn’t be a big deal. Now I don’t even cut then freeze the meat. I just cut it while it’s frozen. At first you’d think that’s crazy. But it’s way easier. It makes the process more streamlined & time efficient.
I'm here because the ground beef I buy lately is too rubbery and stringy. I don't know what changed over the last few years, but it's not the same as it was. I've tried cheap and expensive, and it's all junk now from the store.
I can no longer eat store bought mince anymore the quality is just terrible. Today I ground some meat for the first time and the colour and texture of it was so much better!! I formed some patties and they were very easy to squish down and form into patties and held their shape very well without falling apart at all. Store bought mince is always very hard to form into patties and wants to break apart.
I know visually it looks like I could lose my fingers. However, the grinder comes with a meat plunger that ends just short of touching the auger & it’s about 2 1/2 inches longer than my fingers.
kDawnf The results are incredibly inconsistent with large & small chunks of meat all coated in a meat paste of sorts. I’m not saying in can’t be done, but, having worked in many restaurants you simply will not find a processor used for the purpose of making ground meat. It’s just not economical nor efficient. I want to thank you for stopping by & dropping a comment!
If you paid anything over 3.99 a lb on some brisket or any meat to grind and your just chopping it up and grinding it that’s just value lost. I work in a meat dpt and it’s true we get already ground tubes of meat and we run it through again and out comes your “freshly ground beef”. However our “market” ground beef is all the trimmings from all the beef we cut the previous day. So your getting an excellent percentage of fat to lean because we aim for about 75/25 and it’s all meat from ribeyes and strips and tenderloin and chuck rolls and every thing we cut. Part of that is going into the market grind and it’s fantastic and done fresh every single morning. And whatever market doesn’t sell at night we donate
Jared Sithong Everything your saying makes sense. But I would simply add that while I only paid I believe $2.39lb at the time of this video (Pre-pandemic) people are willing to pay greater prices for smaller farm raised animals & better quality meat. We definitely don’t see $3.99 ground beef around here. If we do, it’s in those 3-10lb tubes that is a 70/30 grind of unknown origin that smells like death when opened 😂
It’s 2024 and we’ve had some of the largest food/meat recalls ever. Your video was “extremely“ helpful. When you talk about knowing what goes into your food nowadays it’s so important. There’s only two of us in the house, but I have finally decided to start grinding my own meats. Thank you so much..❤
Great video with great content!
Feedback for anyone thinking of grinding their own beef - this is well worth the investment! The only thing I suggest is never to use your fingers to feed the meat into your auger - this is very dangerous! I also suggest you invest in a vacuum seal system to maximize freshness and minimize freezer burn! The plastic wrap technique demonstrated in the video looks promising. Still, I vacuum-seal everything from ground beef, and homemade meat sauce to chicken wings with great success and zero freezer burn!
I was thinking the same thing. Don't most meat grinders come with a tamper or something similar?
Loved the chubs idea. I made sausage patties by freezing the chub for 3 1/2 hours and then slicing into patties (without the wrap) and it worked perfectly. I then laid them on wax paper and froze completely before putting them into a freezer bag, so that I can simply remove a sausage patty for breakfast. I had wondered the best way to do that until I saw your video, so thank you so much!
Cheryl Springtime
Thanks! But now I’ve actually learned something from you, so thank you!
Just discovered your channel! This totally makes sense to grind your own meat. It's more cost efficient too! You basically saved about $4 to $5 /lb seeing that ground beef prices have skyrocketed. God bless you and your fam!
CeeCee
Thank you so much! Same to you & yours.
As a BBQ Pitnovice with a Pit Barrel Cooker and a few months of BBQ experience, I'm loving the channel. UA-cam is where I'm learning to cook and BBQ for myself. I appreciate the informative videos. Keep up the great work and I look forward to learning more. Thank you.
Brandon Lehr
Thank you for the kind words! Much appreciated & as always thanks for watching! More to come soon...
Nice job bro! Very impressed. You inspire me to do this one day. I buy my 80/20% ground beef from a local butcher. I’ve always wanted to do this. Right now I currently rent a condo... so once I have my own kitchen I can. Again, very professional!
George Patterson
Thank you! It’s definitely worth doing. The possibilities & manner in which you use it are endless. Not to mention the texture & quality will be unrivaled.
Big Shticks when I make my make my own ... I’ll let you know how it goes. Hope all is well with you and your family!
We use vacuum sealer bags. We size them so we can squish the meat out flat. Makes it easier to store, and quick to thaw. No saran or foil required.
We do that too! Game changer ! Fits in the freezer better and thaws quicker 👍
I cringed everytime u put you're hand in the grinder your brave
Believe me your not the first to say that. If I had fingers as long as arsenio hall then I’d worry. My fingers are about 4 inches & the chute is about 6 inches to the auger so my fingers could never get down that far. But I totally get the optics! Thanks for stopping by.
Me too. I expected a bit of purple glove to come out in the ground meat. :shudder:
Your* hand.. you're* brave. Sorry i had to 🤭
If you can substitute “you are “ for you’re, then you are using “you’re “ properly.
Thankyou sir, this video was very informative and will also help us fight inflation as well . I just bought a gourmia grinder for 60 bucks, it"s gonna save me so much money being on Carnivore ! Blessings to you and your family 😊
Likewise bud! I absolutely love grinding all meats. Once you start, it’s kind of addicting. Watch, you’ll be making your own sausage in no time.
Absolutely 👍🏻 loved 🥰 this video… just wish I had a grinder …
@@sb9442
Electric grinders are widely available for relatively cheap. Don’t be swayed into buying a super expensive one meant for industrial or commercial use. You simply won’t be using it in that facet. There’s also some cheap manual countertop crank models that can do the same work with a little elbow grease if you’re grinding small quantities of meats. It’s hard go wrong with either option though. Or throw it out there as a Christmas gift suggestion.
This guy knows what he's doing! This should go viral!
Debra Livingston
Appreciate the suggestion!
Ok I guess he knows what hes doing ...but why not lay all the meat out on the meat tray that goes into the grinder ...isnt that the purpose of that tray thing
Thank you for your knowledge of store bought oppose to grounding it yourself. You make a lot of sense. What you describe is my idea on how ground beef should taste like and feel like, meaning a looser result rather than a hardness that I experience from store ground beef. Thank you, it has strengthen my resolve to set up doing it myself. So cool
Thanks for the kind words. I’m sure once you do, you’ll never go back. Even after you freeze it, it still has the same texture as when you did. The store bought stuff has been ground down to a paste over & over, which is why it becomes stiff when cooked. Much better texture, taste is robust & you get piece of mind.
Just cleaned up an old "Climax" brand cast iron grinder my Dad had as I was growing up. I'm using it to make some Oklahoma burgers out of boneless beef short ribs. I'm so glad I stumbled upon your channel while I was searching "how to grind meat"!
I have to imagine that burgers made out of short rib will be amazing. A bit pricey, but amazing nonetheless!
Good video! Fresh ground is definitely better than store-bought burger. Sometimes the pre-ground is ground too fine, making meatballs, burgers, and meatloaf too dense. I've had some meatballs that were the consistency of wet clay and were hard to cut with a fork. Blah. I prefer a courser grind.
I just finished grinding 9 lbs of beef (using my food processor) that I trimmed from a tenderloin, a strip loin, and a whole ribeye. The first two are USDA Choice and the ribeye is Prime. No extra fat needed, although I had some I could have added if necessary. Instead, I'm making tallow from that fat. Also ground part of a pork loin to add to the beef burger later for better tasting meatballs and meatloaf. I think I'll try grinding a brisket next.
Excellent video; thanks! Do you have any recommendations for grinders?
Thank you! I’m pretty partial to my LEM grinder. However, I’m sure there are plenty of good grinders out there that would serve your purpose.
I just have one of the little kitchen aid appliances for my mixer and it works like a charm. Just freeze the meat and I freeze the attachment a bit too and I get a very similar quality look as to what he is getting in the video.
@@esmith3998 Good advice, thanks! 😊 I've heard great things about the cast-aluminum version, but I'm looking for a "prosumer" grinder to use 2 or 3 times a year for large jobs
Do you have a ratio to achieve 93 lean? Thank you so much for your video, everything you said still applies today including the price!
@@wayslifestyle6519
If I was trying to achieve 93% lean I would trim any & all solid fat away from the brisket, chuck roast or shoulder clod. Doing so would leave you with something in that ratio given its intramuscular fat. Or, you can simply buy select graded cuts of beef & grind away leaving the amount of fat you find to be sufficient. However, given that fat renders when cooked & is easily discarded I don’t find there to be a need to remove all fat. It all boils down to end stage cooked weight & what I need that to be. If I cooked 1lb of 80/20 the end stage cooked weight will be somewhere in the neighborhood of 12-13oz after rendering the fat & straining. I will say that I find ground meat cooked with little to no fat is grainy in texture & inherently dry. Which to me is off putting & has a terrible mouth feel. But that is personal opinion & understandably is not shared by some. However, I do find that meats cooked in its own fats enjoy a much better overall flavor & texture when strained off as opposed to cooked with little to no fats of its own. Again, this my opinion from my experience & of course you are to free to exercise your own judgement & create a product that suits you best. Thanks for watching & commenting.
Do you recommend running it through twice. Once coarse and once medium? I have a kitchen-Aid meat grinder attachment. Great video. I love the idea of weighing and rolling them up nd freezing them.
There is no need to grind twice. When you do that it subjects the meat to additional friction which in turn creates heat. That additional grind will create more of a paste.
You saved me asking that same question!
Great video. Thank you. What size grind is that?
Grinder or Grinder dye? The grinder is an LEM 875 the dye is medium
Thanks
I would date the freezer bag,also! This plan I will do!
Always a good idea!
Great video! So, you didn't trim any of the fat?
Besides brisket, what're the other cuts you like to use?
perfectbeat I do occasionally trim a bit of the fat but I use it at a later time for sausage or to render as tallow. Aside from brisket, I like to use chuck roast & shoulder clod. Thanks for stopping by!
@@BigShticksDo you ever grind a mox of meats?. I usually grind 50% chuck 25% short ribs and 25% Brisket for the perfect burger.
@@kylemccormack4120
I have experimented with various cuts of beef to see what the best blend is. When I do this it tends to get a bit pricey 😂. I have been adding the trimmings of my homemade bacon to the grind lately & it comes out fantastic.
Great video. I wouldn't use plastic though due to PFAS.
Gotta do what suites you my man. However, most if not all meats are stored in plastic of some sort at one point or another after processing.
Great job, clearly explaining the importance of temperature and handling.
Thank you 🙏
We were just talking about doing this because the brisket was on sale and half the price of ground beef. Thanks for all the pointers ! We also do this to pork to make danish meatballs . Works great 👍
I like danish meatballs!
Thank you for this video. I want to start grinding my own ground beef etc. Can you tell me what brand/model grinder that you used in this video I just spent awhile searching the internet for one that looked like this one but didn't find one. I noticed that your video for Diner Style Cheeseburgers said LEM on the side but after searching online, I didn't see one that looked like yours. Since this is 5 years old, you probably won't see this but I would appreciate a reply. After watching this video, I want a grinder more substantial than the one I was going to get which is an attachment for my KitchenAid stand mixer :)
The grinder attachment to a kitchen aid is nothing to overlook. It will get the job done, but it’ll take a bit longer than some higher powered grinders. Unless your processing a bunch meat regularly, don’t be so quick to pull the trigger on a “commercial grade” grinder. I use an LEM #8 575 & I also have a #8 mighty bite. Both are up for the job of grinding and sausage making. But I love the 575 for how compact it is. Which makes for easy storage.
@@BigShticks I want to get the make/model that you use, please.
@@shellg_
I used the LEM #8 575 in this video. They’ve since changed the way it looks but the components & function are the same.
www.lemproducts.com/product/8-575-watt-countertop-grinder/butcher-meat-grinders
Like the video, My kitchen staff does this because My neighbor owns cattle. The taste always varies... thanks.
Richard Woods
I agree. From animal to animal it can vary, depending on where it was procured & what it’s diet was. Thanks for watching!
Thanks for sharing your technique! Would you ever double or triple grind the meat?
I only double grind when making sausage’s. That’s generally the only time a secondary grind is a necessity.
Ok thanks:) so I guess the freezing really helps the texture then? I tried to grind up some chicken breast and thighs (not sure if that's a different approach) and wasn't too happy with the texture and haven't done an attempt since. But will try the freezing first:)
@@Laland05
Freezing the meat & grinder parts, definitely helps because it doesn’t allow the friction of grinding melt the fats & partially heat up the meat which in turn creates a rubbery texture
I don't eat beef often but in cold weather I get an appetite for a well seared steak patty and Yukon Gold mashed potatoes with a pan sauce. I buy reasonably priced steak pieces, enough for two dinners, then grind each right before cooking. Long ago, I stopped trusting the preground stuff which also contained too much fat for my liking.
msr111
What did it for me was the god awful smell that came out of one of those 5lb tubes of ground beef. I damn near puked 🤢. Yet the packaging read it was 10 days from being expired. I started doing my research & made up my mind that was just going to make my own. I’ve never looked back. Thanks for stopping by & commenting!
Awesome video, thank you so much. I just had a question hopefully you could help me out with though. Is there any parts that you trim off the brisket or you slice it into chunks and everything goes in? Like the hard fats or I don't know if there are any silverskin or anything like that? Not sure if you skipped that process or didn't do it at all. Just want to learn, thank you. :)
So that really depends on the end product you seek. If your making burgers you want an 80/20 or 75/25 mix of lean meat to fat. If you’re making sausage 70/30. Occasionally I remove some fat. I’ll either render it down for tallow or freeze it & use to add to sausage grinds. As for the silver skin. It’s a preference thing. If the brisket or chuck or shoulder clod is sufficiently frozen it will grind up cleanly. If it’s not, it will build up & block the dye thus making a pasty products.
An excellent demonstration!
Laszlo Mezei
Thank you!
Good Video... Are you adding any fat or just estimating w/ the fat to meat ratios?
Thanks! It’s an estimate. Most prime grade briskets are easily 30% fat. Generally I take away fat & I’ll render it down to tallow or use it in sausages.
Great!@@BigShticks When my Mom was fighting cancer my Dad ground all the beef for reasons you said and with her immune system in the toilet... Remembering that and how much better it tasted I wanna grind my own as well. Thanks for taking the time to make this. AND I'm gonna look at your grinder too! Ha!
Thanks... Loved the vid... Cheers!
Thank you for watching!
@@BigShticks Just made my own tonight!
thanks for the instructive video! i agree that your idea of making chubs and wrapping the 2nd time in foil makes it easy to store in the freezer. btw what is the brand and model of your meat grinder. way to go!
LEM might bite #8
Great video but could you tell me what kind of meat grinder you use?
Savannah Jamison
It’s an LEM Mighty Bite #8
Great video. What is the plate size you are using?
I presume your talking the grind dye? I used the medium ( it only comes in fine, medium & large ). I hope I answered your question correctly. If not please elaborate.
Great video! Just watch those fingers!
Thanks! Will do.
Wifey just got me a grinder for Christmas. Gonna get a chub using it lol
😂 I know the feeling!
Where did you buy that knife ? I want to buy one
Kirk B I got mine @ Smart & Final but I’m sure you can find one elsewhere. It’s called a scimitar or Cimeter knife. Easily found on amazon. I hope this helps!
Nicely done. What happened to the 13 pound brisket? Did you only get 5 pounds of ground beef?
Michael Cylkowski
No, I got 13lbs of it. Just a demonstration of how I pack it for future use.
Good video. Thank you.
I appreciate it, thanks!
Is that the bosch grinder? How are you finding it? Thanks
No, mine is actually made by LEM & it’s been fantastic for going on 2 years. Thanks for stopping by!
@@BigShticks I'm actually looking at one of there machines now on amazon looks preety sturdy, thanks for information and good luck with channel.
Alan Moore
It really is a quality machine. Especially compared to the one I purchased at Macy’s ( the auger driveshaft stripped ). No chance of that happening with this machine.
@@BigShticks thanks again for your help :)
I had to look at the date of this video as soon as I heard you paid $33 for a prime brisket. That's about $80+ today 🥲
Nice, i bought an used professional 12” meat slicer from restaurant supplies store. I slice boneless short ribs from Costco into thin sheets for hot pot.
andrew chu
Sweet! I also have a 10” chefs choice slicer. I love it! I use it for my homemade bacon, slicing leftover prime rib ultra thin for French dips & any other items that strike my fancy. Thanks for watching! More to come...
What kind of grinder are you using? The reviews on the ones I’ve found show metal shaving or greysh gunk mixing with the meat
LEM Mighty bite #8
@@BigShticks thank you! I just ordered mine, I can’t wait to try your recipes
@@Neruodiv87
You’ll never go back to store bought ground meats! The burgers are to die for. Enjoy my friend.
@@BigShticks which #8...there are a few is it the .05 HP or the other one? Thanks
@@legaleagleandpaws8198
www.lemproducts.com/product/mighty-bite-8-grinder/butcher-meat-grinders#.YLrky6bQ7T4.link
Thank you lm going to try this
You’ll rarely if ever buy ground meat from the store again!
I have a larger grinder would you like to buy it ? It’s a big help for you.
I appreciate the offer, I really do. However, about a year ago I invested in a Cabela’s 1 3/4hp commercial grinder to meet all my meat processing needs. Thanks again!
How do I control the fat content from grinding ground beef ? I have 80/20 ground beef and want it to be 96/4 or leaner
Great question! If you’re asking about when you grind your beef. It’s simple. By trimming excess fat on a choice cut of beef, the remaining intramuscular fat will get you to your desired ratio. However, if you’re asking about taking an existing 80/20 grind down to 96/4 I’d say it’s impossible without cooking it down to render the fat out. Honestly, the fat content of a grind doesn’t determine wether it’s healthy to eat or not. It’s more akin to how much actual meat you have left after it’s cooked. Not to mention, if the grind is to lean the result is often a corse & incredibly dry rendering.
What is the brand make model of the grinder you used?
@@pamelamyers320
LEM 875
@@BigShticks I see a LEM #8, #12, but no 875.
@@pamelamyers320
Looks like the new model goes by #8
Do you use a rough grind or fine grind and do you do a second grind?
I’m a single pass with a medium dye guy for standard ground beef. If I’m making a cased sausage I’ll do a second pass.
I may have missed this. What is the meat to fat ratio?
It is what you make it. You can elect to trim most of the fat off & render a product in the 80-85% lean to fat ratio. Or you can just use the flat & get a 90-95% lean product. The point is 60-65% lean.
Oh...my.. gosh!! I’ve just been awaken. I had this epiphany about not feeling so great after eating beef so I decided to UA-cam it and your video popped up. Thankyou so much for educating me. Only negative is where I live I can only get organic beef if it’s pre ground. All other beef and chicken is non organic which is a no for me
Thanks for stopping by!
I guess I was thinking about doing this with the thing about buying a grinder and all the bowls and the scale and the Saran wrap and then the aluminum foil and then the big e I think sounds like a lot of work cutting a brisket up you really how much money can you possibly save
Well 90-93% lean around here costs about 9.99lb. The Saran Wrap I bought at Costco about 7 years ago for $9, the foil is optional & cost $14, the occasional 1 gallon bag can be bought 5 for a $1 at dollar tree. So yes I save hundreds of dollars a year & there is no waste. The leftover fat trimmings go to making sausages & tallow.
Thank you your video was great!
Happy to hear you enjoyed it!
It's 2022 now. $2.69/lb for brisket is just a dream. Last time I looked at a brisket, it was well over $100. I miss the old days.
I couldn’t agree more. Costco & Sam’s now regularly sell brisket for $4.99lb respectively. An average brisket will run upwards of $70-80 per & over $100 for larger packers in 20-26lb range. With those prices in mind, I frequently purchase large chuck roasts (3-5lbs) when they are on sale @$2.99-3.49lb & I will usually buy the max amount allowable. This is great substitute for brisket in general but is almost equivalent to taste & texture for grinds. To be even more savvy, I cut out the chuck eye of those roasts and slice them into 3/4in steaks that average about 8oz. You can get 2-4 from each roast depending on how you cut it or how thick the roast is. Those steaks used to sell for $4.99lb but now market for $8.89lb as of yesterday. To those unaware, it’s the poor man’s ribeye. Same muscle groups & is just as delicious & tender. I then use the rest of the roast for ground beef. Today now more than ever we need to think outside the box & come up with ways to cut costs by being reliant on ourselves instead of paying for convenience. It’s absolutely amazing how much can be saved when we put our minds to it.
I still see them at $ 3 lb. just need to check the local stores often and buy when they have a sale. Sales in my area used to be $ 2 to 2.50 lb but $3 is not so bad. Saw some today for $ 2.99 lb, $ 44.00 for a packer. Choice Angus for what it's worth.
A reason for grinding your own...In Nov of 2021, I am finding water in already ground beef. In frying cooking a 4oz burger I've had to pour off a full table spoon of water... not fat, water. Only then that it starts to fry.
That would be reason enough for me!
Cook at a higher temperature and you won't have that water coming out.
Is that just brisket? Or did you mix it with another
@@texas2109
Just a single brisket.
Well done!
Thank you!
What kind of grinder do you have ?
LEM mighty bite
Tip put a damp cloth underneath your cutting board. It won't slide as much
Nice video good work
Wow, look at those price for that brisket!!! man things have changed. I just spent double that for what seems like a smaller brisket just a week ago... eitherway, cool video. +1
I feel your pain! Thanks for stopping by.
What is the name of your blender?
If by blender you mean grinder, it’s an LEM mighty bite.
Great video.
dennis smith Thank you I appreciate it!
Thanks for the video. Ground beef is the final meat product I'm storing up for this possible cv-19 food shortage.
Dexter Christian
It’s definitely not a bad idea. It’s such a versatile product that’s plays well in many dishes. Stay safe out there!
Love love love this
What does it work out to be per Lb in price?
Considering today’s beef prices…at best I’ve found on sale periodically choice grade shoulder clod @2.99lb, Chuck roll @3.29lb & brisket @3.69lb. That will make the best quality ground meat you’ll find at the lowest prices anywhere. Sure you can buy those 10 & 20lb tubes of 70/30 or 80/20 lean to fat for $2.50lb but you’ll also have zero idea what into that grind. Not to mention they smell like death when you cut them open 😂. Again, when you do it yourself you guarantee the quality, freshness & consistency of the grind. Which in my opinion you can’t put a price on.
How do you the percentage of fat to meat without weighing it out separately?
By estimating! It really is a guessing game. When using a brisket you can reliably determine the flat is 100% meat minus the fat cap. The point is roughly 60-65% meat/fat. So that’s how I reach the 70/75% lean estimate.
LOL@33 Buckaroos US, Here in Canada and with the exchange rate, it will cost me more like 77.00$ LOL
We are all feeling the pain brotha! No longer is the brisket that price. It now costs me easily $60-100 depending on weight. So I imagine even more for you.
How long can stay fresh in the freezer?
Annie Young
I’ve defrosted chubs about 8 months later with no negative effect.
@@BigShticks noted, thanks!
Good video, thanks for sharing. One suggestion, sharpen that knife you used at the beginning-a dull knife is WAY more dangerous than a sharp one.
Couldn’t agree more
How about a blender? I don't have a grinder
A blender isn’t designed for this purpose & would almost assuredly mess things up. Not to mention it would be very hard clean the blades thoroughly. But, I do know that you can achieve similar to comparable results using a food processor in lieu of a grinder.
@@BigShticks thank you
Man I tell you that Vaccum pack is the way to go ,just my opinion. Good video .
So let me get this right? I am supposed to squeeze it out into a chub and then pinch it off?
I take my 1lb portion of ground meat and semi shape it. Then I roll it out using the Saran Wrap. Once I reach the end I squeeze out the excess air at the ends & pinch it off. At this point while holding the pinched ends, I drag the chub the opposite direction I originally rolled it in, which will twist the wrap tightly & create a tightly wrapped log of ground meat. Thanks for watching & commenting!
Wow your grinder is loud. Does it come with EAR plugs?
scoobydog411
No! 😂 But it is a 2.2hp heavy duty grinder with a low & high gear. I’ve worked with many lesser quality grinders that flat out couldn’t get the job I’m looking to accomplish done. Stripped plenty on worm drives & burned out motors over the years. I can run through a semi frozen 20lb packer brisket in under 5 minutes. I’ll take the noise if it stands up to the work.
Are you saying a 13lb brisket will yield 5lbs of meat?
Absolutely not! It yields exactly what you pass through the grinder. I only demonstrated how I pack it away. I can get 5lbs in one, 1gal bag.
I already grind my own meats but I can't seem to make it not dry?
Depending on the cut used & it’s fat content will ultimately determine just how dry your meat will turn out. I use heavily marbled beef & pork. Excess fat I either save to add to other grinds or melt down into tallow.
What is the best way to defrost the burger?
Generally I thaw it under refrigeration
How long in the freezer before grinding?
Depends on how much. But for this video I want to say 30-45mins
@@BigShticks thank you. Going to buy a brisket ASAP and make a burger!
@@MS-uz4ix
😂 Your welcome! Have fun. It makes amazing burgers.
How do you keep your thawed meat from being watery? I usually don't like frozen meat because it always seems really watery when it thaws out. Also, I have just started to buy fresh meat to grind myself, and I use a butcher knife to cut the meat up because I don't have a grinder or food processor, but even though the meat was fresh, it was really tough and very watery. Do you know what would cause that? I used fresh chuck that I got from the local market. (I live in Thailand and that is the only place to get beef, and it is literally fresh from someone's farm or home where they keep cows).
So,I haven’t had any issues with meat being watery when thawing. Generally speaking, if I had to guess…
1. The meat was brined before freezing which adds water on a cellular level & when frozen afterwards the cells expand & rupture. Then when subsequently thawed it renders the liquid. Many meat packing places do this to add weight (for added value), flavor & moisture.
As for your issue with the meat being tough. It’s hard to tell. Being your in Thailand I’d surmise the the quality of the meat being the issue. I don’t believe they have a scoring system i.e. (select, choice, prime). Thus, leaving you at the mercy of the procurer & their integrity. Not to mention you’re manually chopping the meat (what a workout). All jokes aside, I believe the finer you chop it the better the texture will become. But it’s still no comparison to grinding, which simultaneously slices & smashes all the tough muscle fibers.
@@BigShticks thank you so much!! I appreciate you responding. I will try and chop it finer next time and see if it's better. And even though it's chuck, there was almost zero fat in it. I watched the lady chop a slab off for me, and I really didn't see any fat at all on the entire slab of meat. There was that tough muscle fiber though.
How long does that meat last man?
I doesn’t last long because we use it up fairly quickly. Longest I’ve ever had it stored was close to 6mo. No freezer burn & thawed with the same consistency as the day I grinded it.
Manual Grinder or Electric Grinder?
Kenneth
It’s an electric grinder
@@BigShticks Haha sorry, I should of been more specific, Manual Grinder vs Electric Grinder,
Kenneth
If your speaking in terms of preference. I prefer the electric in pretty much all applications. I’ve owned a manual grinder in the past & all I can say is that while it did a good job it was physically challenging for larger grinding jobs
Gently form them into flat square shapes and they thaw out very quickly.
Im just seriously wondering where you found beef brisket for $2.50 a lb
Costco. It’s $2.69lb for prime
@@BigShticks that's amazing!! We don't have a Costco here and the cheapest you get brisket for is $11.99 a lb
Jessica Ş
Holy cow!!! Where is this place? Maybe a chuck roll might be best in your situation, idk if it’s your location that the price is that high or if it’s a supply/demand thing. I’m pretty sure you can order online for far cheaper than that.
@@BigShticks try $3.99 / lb now (1 year later) for Prime. 50% increase. For your price, that would only get you a Choice piece now.
@@ronc4146
Not quite. Just bought one two days ago for $3.29lb . So a 60 cent per pound increase since I filmed this a little over 2 years ago. However, 10 months ago they didn’t have any because of panic buying & meat plants shutting down. When they did, they were $9.99lb
Yes sir, folks. I grind my own beef but I never sharpen my knives. Great sawing action. 😂
I’m sorry, I’m confused. How did 13lb of brisket turn into 6lb of chop meat?
😂 it didn’t! I can only get so many chubs in 1 bag. The yield was the weight of the brisket less the trimmings so about 12lbs in total.
11:21. Classic. LOL!
It’s true though 😂
Extremely unsafe! Use the proper tools man! Be more cautious about your fingers instead of beef.
Not necessarily, if you understand the parameters of your equipment. My chute is 6 inches, my fingers are 4. It’s impossible for me to even touch auger.
@@BigShticks - To be fair, the guy at home looking at your instructional video may not know "the parameters of his equipment" and do what you do regardless.
Gaelin Wade This isn’t about fair. But if we are trying to be, the guy at home should always read the manual for safe operation of HIS own equipment. Failing to due so can result in serious injury and/or death. That disclaimer is included for just about any kitchen appliance you can buy. For anyone to simply forego doing so in lieu of a UA-cam video as you ascribe in this instance, is by all accounts reckless at best & missing digits at worst. My video is in no way a supplement or alternative to doing so, nor is it described as such. Most folks in life have choices. People do risky things all the time that others would not. Some cliff dive. Others climb buildings & mountains without the use of safety harnesses. Many even swim with sharks. You can find endless UA-cam videos featuring just that. For someone to watch a video of that sort and figure because they’ve watched it they know what they’re doing, is idiotic. Anyone with any sense would say that it’s foolish & irresponsible. So I ask, is it the content creators fault? Or, is the ensuing result a product of the viewer for simply failing to properly educate themselves on the hazards & subsequently mitigate them prior? Besides, most if not all major manufacturers feature there own videos of safe operation of there products on there own platforms for those that prefer to learn in that manner. Thanks for stopping by. I do genuinely appreciate you expressing your comment.
Big Shticks learn when to use ‘there’ and ‘their’ correctly first before writing up like that lol
Just to be safe I would boil in water for 30 seconds just to kill what's on the surface of the brisket
thank you
Nicole Wesley
Thanks for stopping by.
I cut the meat into long slivers instead of small cubes.
That works too!
80% lean??? That was a pretty fatty looking brisket I saw at the beginning, but I admit you've got me interested in trying that cut instead of a big slab of chuck. I'll be sure to give it a try.
😂 it’s a guesstimate. The flat has zero fat & the point is about 70-75% lean plus the fat cap. The flat makes up 85% of the briskets total weight. Warning ⚠️ once you do this you will never go back to store bought ground meat.
about 4 years later a brisket is about 2wice the cost now. still you save money grinding your own meat.
So true! What used to be $2.39lb two years ago is now $5.69lb as of yesterday’s Costco’s price. However, it’s all about perspective. It’s a prime graded beef from a singular source. I do however find choice Chuck roasts for $3.99lb from time to time & it’s equally good for the purpose of making ground beef. So I just buy as much of it as needed. Another, good option is a shoulder clod. At $3.00lb you get a lot to work with. But, they are over 20lbs. Sometimes I’ll buy one & cut them into 5-6lbs chunks & freeze them for future grinds. We have to get creative in these times of hyperinflation to save money anywhere we can.
11:10 STOP PLAYING WITH YOUR MEAT!
lmao you even mentioned it
I can’t help it if I love playing with my meat 😉
You're worried about bacteria, but not the possibility of grinding your fingers with your meat. Regardless, the length of your finger doesn't matter. Someone with little to no experience will imitate and can severely injure themselves. It's not what your are used to or comfortable, but the skill level of the people you are trying to teach.
Using your fingers for the pusher!!!!!! Hahahahaha Hahahahahaha🤣🤣🤣🤣🤣🤣🤣
personally i freeze the grinder part and the meat for 20-30 min so you dont have to try and rip frozen meat apart
I’ve refrigerated the parts before. Freezing it just seemed counterintuitive. But I guess for 30mins wouldn’t be a big deal. Now I don’t even cut then freeze the meat. I just cut it while it’s frozen. At first you’d think that’s crazy. But it’s way easier. It makes the process more streamlined & time efficient.
I'm here because the ground beef I buy lately is too rubbery and stringy. I don't know what changed over the last few years, but it's not the same as it was. I've tried cheap and expensive, and it's all junk now from the store.
Couldn’t agree more.
That boy can climb.
I can no longer eat store bought mince anymore the quality is just terrible. Today I ground some meat for the first time and the colour and texture of it was so much better!! I formed some patties and they were very easy to squish down and form into patties and held their shape very well without falling apart at all. Store bought mince is always very hard to form into patties and wants to break apart.
I agree. Once you grind your own it’s difficult to go back & buy it from a store.
yeah i could live without the fingers thing, maybe a wooden spoon or 2 pieces pushing each other, idk
I know visually it looks like I could lose my fingers. However, the grinder comes with a meat plunger that ends just short of touching the auger & it’s about 2 1/2 inches longer than my fingers.
kDawnf
The results are incredibly inconsistent with large & small chunks of meat all coated in a meat paste of sorts. I’m not saying in can’t be done, but, having worked in many restaurants you simply will not find a processor used for the purpose of making ground meat. It’s just not economical nor efficient. I want to thank you for stopping by & dropping a comment!
If you paid anything over 3.99 a lb on some brisket or any meat to grind and your just chopping it up and grinding it that’s just value lost. I work in a meat dpt and it’s true we get already ground tubes of meat and we run it through again and out comes your “freshly ground beef”. However our “market” ground beef is all the trimmings from all the beef we cut the previous day. So your getting an excellent percentage of fat to lean because we aim for about 75/25 and it’s all meat from ribeyes and strips and tenderloin and chuck rolls and every thing we cut. Part of that is going into the market grind and it’s fantastic and done fresh every single morning. And whatever market doesn’t sell at night we donate
Jared Sithong
Everything your saying makes sense. But I would simply add that while I only paid I believe $2.39lb at the time of this video (Pre-pandemic) people are willing to pay greater prices for smaller farm raised animals & better quality meat. We definitely don’t see $3.99 ground beef around here. If we do, it’s in those 3-10lb tubes that is a 70/30 grind of unknown origin that smells like death when opened 😂
Watching this 4yrs later and packer brisket is 80bucks.