Ground beef

[HCT]

I've been grinding my own for a few months and would really need to be in a pinch to buy store bought these days. I like the texture and juiciness I get out of grinding it myself. Plus, I know what's going into it. :D

[Habanero Smoker]

I purchase mine already ground at Price Chopper; you can trust what they are grinding. After reading an article in the recent copy of Cook's Illustrated I may start grinding my own using their method.

[westexasmoker]

For my ground beef requirements, I grind up top sirloin steak.  Catch it on sale and stock up, vac seal it and freeze it you've got excellent ground beef whenever you need it!

C

[aces-n-eights]

I buy mine in the store, but a grinder is very high on the "to buy" list.  I agree with you, HTC, i want to know what's going in the grinder...

[westexasmoker]

I use my food processor with the chopping blade, looks like a ninja star, meats a little bit coarser than normal ground beef.  Although I've gotten carried away and gotten it a bit to fine.  I too would like to get a grinder, never made Real sausage at home and since we're in the market for a couple of calves and pigs to raise for the freezer may have to chance one down. 

C

[tsquared]

I have to admit I hardly ever eat burgers or anything with ground beef anymore. A couple of times a year I get the urge but i usually by some ground bison instead.
T2

[NePaSmoKer]

Grind my own, this way i know it aint cut with anything else.

nepas

[Jimbo]

Question for those of you who grind your own..............What size grinder plate do you recommend?

Thanks,

Jim

[westexasmoker]

Don't think I'll be much help, for all of my ground beef I use my food processor with a coarse chopping blade on sirloin steak with a coarse chopping blade.  I've found I can grind to almost a powder(after its cooked) but more of ground beef when raw,No matter what its still better than what you get at the store, just watch what your doing!  ;D  I'm not high-tech (if thats a word) and makes some fab burgers, fatties,..really anything!  Someone with more grinding knowledge will pipe in....I'm not sure I like the way I put that!  ;D

[West Coast Sausage Maker]

Seeing as I own my own butcher shop, I grind my own.

Support the small butcher!  get safe, lean, fresh quality ground beef without the A & or B coli.

[Buck36]

I agree with T B S on this one. It would be nice to grind all my own but time is always an issue. If we are going to do burgers I go to the local butcher shop. The meat is always good and they are very willing to teach there. The last time I bought a brisket the butcher went through his own personal process of smoking a brisket.

[Smoking Duck]

I prefer to grind my own as well......sometimes I get the urge to add sausage or something to it.  Sometimes, I'll throw some garlic in with it and you've got fresh ground garlic burgers.  Doing it myself allows me to experiment.  It all depends on what I'm grinding it for, but, generally, I use the medium when I'm grinding it.  If I'm doing fatty's, sometimes I'll use the real coarse grind. 

[FLBentRider]

Seeing all y'all that grind your own has me hankering to get a grinder. I think there is a grinder attachment for the KitchenAid mixer I already have, or should I just get a dedicated appliance ?

[Gizmo]

Depends on how much you are planning on doing.
I am currently using the KitchenAid.  The grinding isn't too bad.  Stuffing is a little tougher.  I don't do much yet so can't justify the cost, or space of a dedicated unit. 

[FLBentRider]

I think my Mom has the grinder attachment that she got in a bundle with other attachments. That is the best kind to have.

So am I to assume you buy chuck or whatever you want, cube it up and feed it in, and ground beef comes out the other end ? Is there a ratio of lean to fat to worry about.