tenspeed
Executive Chef
I'm going to try grinding meat for burgers, meatloaf, chili, etc. I've been reading about the claimed superior quality of home ground meat for some time. Tarzhay is selling the KA food grinder attachment for $31 and some change, so I bit today. I've been reading, watching youtube videos, etc., but there are a couple of things that still aren't very clear.
How do you determine fat content? There are recommendations for using chuck roast and trimming off the hard fat, and also recommendations for shoulder steak, as it is usually marbled. Do you grind the fat cap or trim it off? I suppose with enough trial and error I could figure it out, but that might get a little expensive. I would like to minimize the errors.
Should you put the bowl in an ice bath to keep the ground meat cold as it comes out of the grinder? A few recommend this, but most don't make any mention. Food safety is an obvious concern.
Any advice would be appreciated.
How do you determine fat content? There are recommendations for using chuck roast and trimming off the hard fat, and also recommendations for shoulder steak, as it is usually marbled. Do you grind the fat cap or trim it off? I suppose with enough trial and error I could figure it out, but that might get a little expensive. I would like to minimize the errors.
Should you put the bowl in an ice bath to keep the ground meat cold as it comes out of the grinder? A few recommend this, but most don't make any mention. Food safety is an obvious concern.
Any advice would be appreciated.