GROUND SIRLOIN - Having the Butcher Grind It
- SilverlakeGirl Jan 7, 2007 10:55 AM
Last year I was dismayed when the last of the grocery chains in L.A. stopped grinding beef in the store. Now all chains grind and package beef in regional centers and ship to the individual markets. But, for me, the taste and quality have noticably and seriously fallen off and I stopped buying all ground meat.
After this happened I tried switching to Whole Foods but they don't carry my favorite grind: Ground Sirloin. Trader Joes only carries pre-ground for obvious reasons and also doesn't carry ground sirloin.
So, I am trying to face the fact that I am going to have to buy the meat and have it ground for me at the store.
Has anyone had experience asking the market to custom grind? Do I need to specify that they add fat and how much? I've noticed sirloin on sale this week in the markets and want to try this now but am a novice at this sort of thing. What do I need to know.
I find a small chuck roast or package of boneless beef ribs in the pre-wrapped meat section that has the right amount of fat and take it to the butcher and requst they grind it. In your case, find a good top sirloin steak and do the same. They do so happily in most supermarkets.
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If you happen to have a Kitchen-Aid mixer, the meat grinder attachment works really well. I used it originally for specialty cuts - like pork shoulder and veal, to make chicken gallantine and terrines - but I can make a much better burger than even the Costco ground beef by selecting my own beef from the sirloin and the round.
I Don't live on the Left Coast . Wow that's wild! Supermakets do not grind beef. That's LA for you. Do you have any butchers shop in LA .
As for home grinding all your meat gridng tools should be very cold (Place all metal objects in the freezer)and the meat very cold also. You should pass the meat through the grinder 3 times.
As for your meat chocies:
Chuck is the best for bugers it has the right fat to meat ratio
Ground Round is any cut from the leg Top , Bottom, Eye round. Very Lean
Sirlion in usally fron the knuckle . Very lean
Butchers usally do not use Top butt sirlion for ground beef.
It is saved for steaks. I also won't use tender lion , strip , flank , or rib. Unless you like to griding expensive cuts of beef.
Well, the development has been rather recent. Ralph's stopped some time ago ... then Von's stopped. There are better chains like Gelson's and Bristol Farm. Gelson's which I use now is $9.49 a pound for Ground Sirloin which is way more than I wanted to spend.
I asked the butcher at Gelson's about the fat content in Ground Sirloin and he said it was about 7%-9%. The other 7%-9% grinds were MUCH less expensive. Now I have to find the sirloin. So, if you don't use sirloin steak then what cut of sirloin do you use for Ground Sirloin?
Oh, I see you said knuckle. How am I going to find knuckle!
Look for a cut called Sirloin Roast. That is the knuckle.
Better yet look at the cut of meat your self. If you do not see alot of fat that is lean cut. Also you can get a piece of beef and trim the fat also. Just because a butcher shop say's it is a certian cut of meat that doesn't mean that it is. The grinder hind and blends everything . Pass the meat throgh the grinder 3 times rule. I worked in a few butcher shop in NYC over the years and I have learned alot on the trade itself. Like i said in the above posting. Check out cuts from the leg . The leg muscle is very lean not a lot of fat in the leg. Here is a web site www.beeffoodservice.com/cuts
If you have a Costco nearby, try their ground beef. Unfortunately, it comes in rather large packages, but can be frozen. It is made from all meat cuts...sirloin, chuck, tenderloin, etc. If you must have a certain cut, just chop it in your food processor.