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Old 08-04-2015, 10:18 AM   #1
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How much fat when home-grinding beef?

I have three pounds of ground up sirloin beef cut up and ready for grinding. About how much fat would you add to the grind? The butcher gave me some beautiful pork fat cut right from the side of the animal. There are small pieces of pork meat throughout. Not much to even worry about.

How much in weight (ounces/pounds) should I add to the beef? I opted for the pork fat as to beef fat. I usually add a very small amount. But have never been happy about it. This time I want to make the meat more juicer for burgers and possibly a very small meatloaf.
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Old 08-04-2015, 10:22 AM   #2
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Addie, how much fat is there in the beef? If the sirloin is fairly lean, say 90%. If you add 5 ounces of fat to three pounds of beef, you'd be at around 80%. I wouldn't go any more than that. try it with 3 or 4 ounces and see how it looks. You can always add more.
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Old 08-04-2015, 10:32 AM   #3
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Addie, how much fat is there in the beef? If the sirloin is fairly lean, say 90%. If you add 5 ounces of fat to three pounds of beef, you'd be at around 80%. I wouldn't go any more than that. try it with 3 or 4 ounces and see how it looks. You can always add more.
Thanks Andy. The sirloin had minimal amount of marbling. Not even enough to consider. I deliberately picked them out because I had the pork fat in hand and was looking forward to using it. Will follow your recommendations and see how it goes. Thanks so much Andy. Math is not my best subject. In fact math is not even in my vocabulary. Me and math are the family joke.
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Old 08-04-2015, 10:50 AM   #4
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burgers I like to do with 80/20 - ie 20% fat.

3 lbs beef (48 ounces) plus 05 ounces fat = 09% fat
3 lbs beef (48 ounces) plus 08 ounces fat = 14% fat
3 lbs beef (48 ounces) plus 10 ounces fat = 17% fat
3 lbs beef (48 ounces) plus 12 ounces fat = 20% fat

let us know how it comes out - I'm curious how pork fat works compared to beef.
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Old 08-04-2015, 11:28 AM   #5
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Originally Posted by dcSaute View Post
burgers I like to do with 80/20 - ie 20% fat.

3 lbs beef (48 ounces) plus 05 ounces fat = 09% fat
3 lbs beef (48 ounces) plus 08 ounces fat = 14% fat
3 lbs beef (48 ounces) plus 10 ounces fat = 17% fat
3 lbs beef (48 ounces) plus 12 ounces fat = 20% fat

let us know how it comes out - I'm curious how pork fat works compared to beef.
These are ADDED fat percentages. Depending on what's already in the beef, this would be added to that amount.
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Old 08-04-2015, 11:41 AM   #6
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Pirate did the grinding for me. I have to stand on my small stool to reach the top of the grinder to drop the meat in. (STOP LAUGHIING!) He has experience in a professional kitchen and knows what he is doing. He mentioned that some stores and a lot of restaurants add MSG to their grinds.

So I did the cutting of the meat into chunks, he did the grinding and taste test, and now I get to weigh, wrap and do the cleanup. All the grinder pieces are now soaking in hot soapy water with bleach.

Pirate made himself a burger after it was all ground. Really juicy, better flavor. His review. Juice was running down his fingers.

I diced the pork fat real small and he added it to the beef chunks as they were being ground. It was well dispersed throughout the beef as it was being ground. So it is a nice mixture. It is a 20/80 % mixture. I will use it again.

I have found over the years of grinding, that the faster I have the KA turning and grinding, with the small plate, I get a great grind and mixture. No waste left inside the grinder. I am very happy with the results I got today.

Thanks everyone for your help. I now understand more of ground meat.
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Old 08-05-2015, 05:00 PM   #7
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Pirate is still raving about how juicy his burger was. Wants to make a couple more today. I told him he is getting a couple of hot dogs and a salad. He can make another one tomorrow. I may even join him and have a burger myself.
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Old 08-05-2015, 07:52 PM   #8
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Personally I wouldn't use pork fat because I like my burgers done less than most.

I also don't add fat to my ground beef for burgers, I like the taste of the beef and it only takes a little fat to get it nice.

Glad the meat worked out for you Addie, if you are happy with it then make sure you know what you did so you can do it again.
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Old 08-05-2015, 11:36 PM   #9
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Personally I wouldn't use pork fat because I like my burgers done less than most.

I also don't add fat to my ground beef for burgers, I like the taste of the beef and it only takes a little fat to get it nice.

Glad the meat worked out for you Addie, if you are happy with it then make sure you know what you did so you can do it again.
Thank you Frank. I still have about 3/4 pound of pork fat. I know most folks like their burgers partly rare. And I like my roast beef rare. But for some reason not my burgers. I don't want blood on my tomato and lettuce. And it doesn't mix well with mayonnaise. The pork fat is pure white. No connective tissue, no gristle. Just pure white pork fat. The kind you would trim off the edge from center cut chops. Or the cap from a pork loin roast. I have to go shopping for more meats this coming Saturday and will try to get some more pork fat so I will have it on hand. The loss of beef juices from cooking the beef well done, is replaced by the pork fat. Along with the flavor of the pork.
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Old 08-07-2015, 07:45 AM   #10
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I don't want blood on my tomato and lettuce. And it doesn't mix well with mayonnaise.

This just made me never want a burger again! I like mine with a little pink in the middle....no blood involved.
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