Yes, the convenience of buying ground meat is convenient. However, we grind our beef at our own store.
There are two reasons a “homemade” burger is better than frozen meat and they are directly related to each other.
First, when we hear of an E. coli outbreak on the news, the last thing we want to do is run to the refrigerator and pitch meat, or worse yet, sift through the trash and realise we ate something contaminated.
Second, and just as important, we have control over the meat source and process. When we see 2 pounds of ground beef on a white tray inside a display case at any local grocer, we have no idea where the meat came from. Pink slime anyone? When we buy 2 pounds of ribeye, we know exactly what ground meat is ... awesome.
Grinding meat at home is not difficult. On the easy/manual labor side, a hand crank meat grinder can be picked up for under $30.
As a side note, the raging biceps after thirty minutes of use are free. While you could spend several hundred dollars on a professional grinder, there is another option, which works really well on an appliance you probably already have, a stand mixer.
Whether you are making burgers, the exciting part about grinding meat is having total control.
If desired, you can really, and we mean really, go crazy with meat selections. However, no matter which direction you go, you want to maintain a good 80/20 ratio of meat to fat.
While we don’t have a calculation to make this happen, I opt for a visual examination and go for meat that is well marbled. If we want something leaner, like a trimmed beef brisket, we will bring in more fat from somewhere else, like a fatty piece of beef.
When it comes to grinding, best choices are usually chuck roast and flat iron steak. If you are going to grind meat for the first time, here are some tips:
Cut meat into 1 inch cubes.
For safety, the meat must remain cold. Partial freezing also helps keep the juice in the meat and not all over the countertop. Place meat in the freezer for 15-30 minutes before grinding. The meat should be firm, but not frozen. If grinding more than a few pounds, think about placing the grinding attachments in the freeze for a few hours prior to use. Remember, cold is key.
Wash your hands and keep a clean work surface, both before and after preparation.
Cook the meat to an internal temperature of 160°F.
Have fun. You are creating magic.