Nancy Silverton Ground Beef At Huntington Meats

[love2eat]

Saw this ground beef mix last time I was perusing their meat counter. Has anyone tried it?

[monkuboy]

Where is Huntington Meats, if I may ask?

[Wolfgang]

It's a butcher shop in the Farmer's Market--3rd and Fairfax.

[monkuboy]

thanks!

[Jack Flash]

It's possible to get a similar product at HOWS markets. In the Pasadena store at least, they often feature ground beef @ 22%, sometimes even coarse ground (often labeled for chili, but there's no law against making a patty out of it). The ground beef is made from their meat trimmings, which are all choice and prime beef. They will also grind something to order for you; I've had them grind a chuck roast for me, and I imagine they might be willing to mix in something else, too.

[LisaStitch]

Article about it:
http://ustimes.us/the_perfect_burger.htm

[JudiAU]

Yes, it makes a very good burger. They started offering it after the LAT ran an article on her burgers a few years ago. We always pick up a pound when they have it.

[Bite Me]

Yes, my sister-in-law bought and grilled the burgers with just salt and pepper, following NS's recipe/preparation. They were okay. I cant remember the details of the meat, but the butcher will tell you, and I think it's 22 percent fat. I didn't need to try it more than once. I prefer a leaner burger and top sirloin. Also, I knew ahead of time the fat content and couldn't get it out of my mind. We were sworn to secrecy and couldn't tell my mother in law.

[Wolfgang]

I've had it about 5 times, all grilled over a wood fire. It can be very good or just average and I think it may depend on how recently the mix was ground.
I find that I can make a better burger from having the butcher grind a piece of chuck that I've picked out or a combination of chuck and some ribeye if I want to splurge.

[bdumes]

Yup, best suited to the grill. I've used this a number of times, and it's really a wonderful mix. Highly recommended -- but wait until you can grill it.

[fooddude37]

Yeah, the best burger I've ever had was made with it. Granted, made by my girlfriend's dad who is one of the best cooks I know. Grilled medium rare, salt and pepper, a slice of tomato and some mustard...

[themook]

yeah, it's totally delicious. only thing is you can't really pan fry them because they're like 20% fat. they work great on the grill, though.

[Will Owen]

Get a grill pan! I refuse to make burgers from anything less than 20% fat - if my doctor tells me not to eat that, I'll just give up burgers - and I don't care much for open-flame grilled ones. Grill pan on the cooktop lets the fat run off, gives that lovely flavor that flat-grilling imparts, and simplifies cleanup.

I am definitely going to get some Silverton mix next Farmer's Market run, though I usually shop at Marconda because of Huntington's prices. How much is the Nancyburger, anyway?

[Hungry4Good]

It's ground prime chuck with enough added sirloin fat to bring it up to between 20% and 28% fat.

[condiment]

If you cook it much past rare, it might be another story, but I sear it in hot cast iron pretty regularly, and it works great.

[Hungry4Good]

I use the cast iron skillet, too, to get a nice crust and exterior color.

[pizzafreak]

I made it several times in a cast iron skillet and found it just OK. Then I cut it 1/3 Nancy, 2/3 NY strip sirloin. What a difference!!