Preferred cuts of beef for grinding your own burger?
Last time I made home ground burgers, I used a mix of rib eye and top round (I believe). What are your recommendations for the best types of meats to grind in order to achieve the magical 80/20 ratio and delicious beefy flavor? My biggest concern is the fat ratio - I'm not entirely sure which cuts of beef have what percentage of fat.
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With three ginds or "dumps". First a fine grind with 1/3 of the cubes and the fat.
Then a medium grind, and finish with larger coarse gind and mix all those together.
(this also makes great Chili if you leave off the fat element and just lightly threaten the cubes on the last grind.)