Grind Your own Beef

Grind Your own Beef

          If you really want to know what is in your burger, grind your own. This way you can control the fat content as well as the primal cut. If you have the energy, and can take the time away from the gym, the old fashioned, clamp on, galvanized meat grinder still works just fine. If you have a standard food processor, you can whip up fresh chopped beef in no time flat. But, in most cases, the health conscious person would do well to have a close look at one of the small Hobart or Kitchen Aid food processors now available. While one of these processors will initially cost you in the neighbourhood of five hundred dollars; it will very quickly pay for its-self, both health wise and money wise. I use a Waring "Pro" electric meat grinder which sells for between one hundred and one hundred and thirty dollars.

          When using a food processor or meat grinder, cut chunks of beef and suet into one-inch uniform cubes and chill well. Place meat cubes in processor with metal blade, taking care to process in small (no more than 1/2 lbs, depending on the size of your processor or grinder) batches. Pulse in short 1-to2-second bursts until the desired consistency is achieved, usually 10 to 15 pulses. It is very important to pulse rather than letting it run. Pulsing tends to distribute the pieces for more even chopping and avoids excess heat from the friction that could turn your chopped beef into mush and burn out your machine. If you are adding herbs or spices for a recipe, might as well toss them in before beginning to chop. If using a meat grinder, run the meat through the grinder three and no more than three times--you do not want, the meat to start to warm, or the fat particles to become too small, or to start to melt.

          The amount of fat you add is up to you, but for best results use at least ten percent fat to meat ratio. Just remember, fat is where the flavour is and it also adds moisture for a juicier end result. For burgers a coarse grind is preferred. For meatloaf and meatballs, a finer grind helps meat compact, blend with other ingredients, and hold its shape. Always be sure to follow safe handling procedures.