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Old 09-07-2005, 01:19 PM   #1
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Best cut for burgers?

im having a party soon and i was going to make assorted burgers, some turkey, some homemade veggie, and some beef. to keep this thing on the cheaper side, i was going to buy a large innexpensive cut of beef and grind it myself ( i only buy organic meats... and when i buy organic beef ground is more expensive than a lot of the chuck roast type cuts). has anyone ground their own beef? is there a prefered cut, and how much fat should i include?

thanks!

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Old 09-07-2005, 01:22 PM   #2
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I have used chuck, and you can choose the amount you like to include. I like to use about 5%.
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Old 09-07-2005, 01:23 PM   #3
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I use ground chuck for burgers. Chuck is a more flavorful cut and less expensive as well. Experts recommend 80% to 85% lean. This gives you nice juicy burgers full of flavor.

If you buy a boneless chuck roast that's reasonably well trimmed (a nice thin layer of fat around the outside), you should be in the right fat/lean neighborhood.
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Old 09-07-2005, 01:25 PM   #4
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Here is another vote for chuck. It has good flavor and some fat to help make a juicy burger
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Old 09-07-2005, 01:29 PM   #5
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excellent, thank you. chuck it is, i cant wait! what could be better than a burger party!
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Old 09-07-2005, 02:33 PM   #6
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Here's one more vote for chuck. Doesn't really make any sense to use a more expensive cut of beef for burgers.
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Old 09-07-2005, 07:49 PM   #7
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chuck is excellent for burgers. If you go real lean, then you really have to add moist veggies to make them tender (a fine chop of mushrooms, onions, etc sauted) (just my opinion) 80 to 85% lean is most chefs recommendation.
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Old 09-08-2005, 12:12 AM   #8
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I have to put my vote for tenderloin...i know it should crazy but, when you work in restaurants that fab. there on meats you get a lot of usable meat from the tenderloin, good for grinding, add a little fois gras in for fat and flavor and FORGET ABOUT IT hope that does blow that budget...hahaha
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Old 09-08-2005, 01:16 AM   #9
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I like a mix of 1/2 ground chuck and 1/2 ground sirloin.
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Old 09-08-2005, 01:46 AM   #10
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Quote:
Originally Posted by ch3f
I have to put my vote for tenderloin...i know it should crazy but, when you work in restaurants that fab. there on meats you get a lot of usable meat from the tenderloin, good for grinding, add a little fois gras in for fat and flavor and FORGET ABOUT IT hope that does blow that budget...hahaha
The whole butt end or just the tender trimmed out? the whole tenderloin will leave the silver and wil be like grisle.. Trimmed out will cost about 15$ a .25lb patty... My choice is a seven bone steak ground with a chuck eye steak 2/3 to 1/3..If your going to grind yourself. Just remember organic beef dosent realy change the flavor just the chemical levels in the beef..If you want a real burger 3/4 buffalo 1/4 pork...


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