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Old 01-04-2011, 09:58 AM   #1
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Shoulder clod for ground beef?

Meat grinder arrives today! Anxious to grind up some beef and when I was at the wholesale club over the weekend they had huge shoulder clods for $2.29 or $2.39/lb I think. Don't see any sales at the butcher yet so was thinking of getting one of those to grind up. I've heard/read that clod is chuck and chuck is good for ground beef, so... will this be good for ground beef?

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Old 01-04-2011, 10:00 AM   #2
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IT is chuck an should be good ground beef. Make sure you include the fat.
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Old 01-04-2011, 10:01 AM   #3
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Should be. Do make sure you are grinding in an appropriate amount of fat into your beef. Sometimes when you grind your own it tends to be way too lean.
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Old 01-04-2011, 10:06 AM   #4
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Thanks! Oh I would never leave out the fat! :D
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Old 01-04-2011, 10:19 AM   #5
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Thanks! Oh I would never leave out the fat! :D
Didn't really think you would, but some folks forget it and then later have issues. I like to use pork fat in my beef grind. It gives it a nice flavor.
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Old 01-04-2011, 11:56 AM   #6
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Quote:
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Didn't really think you would, but some folks forget it and then later have issues. I like to use pork fat in my beef grind. It gives it a nice flavor.

How well done do you do your burgers? I have thought about using pork, but when I grill burgers they are usually medium-rare to medium.
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Old 01-04-2011, 01:47 PM   #7
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I don't do burgers all that often Frank. I use ground beef for a lot of other stuff though.
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Old 01-04-2011, 01:53 PM   #8
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When you do burgers do you add the pork and how well do you cook them?

I tend to grind more meat than I need for whatever I am doing, cause it is fun to grind. I take the left over and freeze it usually. The only down side of that is if I do a coarse grind then that is what I have for whatever I will use the meat for.

Nothing like grinding 5 or 6 pounds at a pop.
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Old 01-04-2011, 01:56 PM   #9
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The course grind is absolutely the best for chili. But for bugers I prefer a smaller grind. The nice thing about grinding your own meat is that it doesn't get all packed together like in the grocery store. You can gently mix in whatever to make meat loaves and they come out light and juicy as opposed to dense.
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Old 01-04-2011, 03:21 PM   #10
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I prefer the flavor of 70/30 hamburger.

How about using some pork fat like from a whole ham?
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