Ground beef

[Gizmo]

Popular ratios are 80/20, and 90/10.  Typically there is plenty of fat in the meat that you don't need to add any, most of the time you will be taking some out.

[Habanero Smoker]

I haven't thought of grinding my own until a read a recent article in Cook's Illustrates. The recommend 10 ounces of sirloin steak tips (hanger steak), and 6 ounces of boneless short rib, per pound. I can't easily get the boneless short rib in my area, but a butcher stated I may be able to substitute a chuck cut that is cut close to the rib area. I took a look at what he was talking about, and it looked well marbled. I'll be grinding some this weekend, using my KitchenAid.

[iceman]

I haven't thought of grinding my own until a read a recent article in Cook's Illustrates. The recommend 10 ounces of sirloin steak tips (hanger steak), and 6 ounces of boneless short rib, per pound. I can't easily get the boneless short rib in my area, but a butcher stated I may be able to substitute a chuck cut that is cut close to the rib area. I took a look at what he was talking about, and it looked well marbled. I'll be grinding some this weekend, using my KitchenAid.

I do the chuck cut Hab and it works great. I did a 50/50 mix though. Seemed just right to us. We made blue cheese stuffed burgers that were wonderful. I also stuffed mushrooms in the burger. They just burst with flavor when you bit into it.

[Habanero Smoker]

I do the chuck cut Hab and it works great. I did a 50/50 mix though. Seemed just right to us. We made blue cheese stuffed burgers that were wonderful. I also stuffed mushrooms in the burger. They just burst with flavor when you bit into it.

Iceman;

By 50/50 do you mean 50% sirloin steak tips, and 50% chuck? If so that would make it much easier to find the cuts I need the next time I grind. After tasting the hamburger made with sirloin steak tips, I won't be satified with any other hamburger mix. :)

[iceman]

That's what I meant Hab. 50% sirloin and 50% of the lean meat in the chuck.

[Habanero Smoker]

Thanks. I'll try that mixture next time. If you every get a try the sirloin steak tips, and boneless short ribs in the ratio that I posted. You won't be disappointed.

[West Coast Sausage Maker]

If you want your ground beef to "pick up" flavors better..... add 10 - 25 % ground pork in the mix.
or better yet ground bacon ends. :o

[Piker]

I do all my own grinding as I have a small grinder that will 150lbs. per hr. I do a lot of wild game also which is very lean as you trim all the fat off as it turns rancid very quick. I buy pure ground pork fat and also picnic shoulders which I also grind. Later when I am making something I just add the ground fat or ground pork to what percentage I want. Like summer sausage I add 25% gr. pork and with venison sausage I add at least 30% pure fat. Some is my own preference some is from the recipe which I usually follow until I taste it and then adjust to my taste. I have all the equipment altho on a small scale but it is a very good winter time hobby. thks Dave