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Jan 26, 2009 04:11 PM

How do I make ground beef?

Okay, don't bap me if this is already covered here but I couldn't find it quickly and am heading to the store first thing in the morning. One of our local groceries has large chuck roasts on special. I've been considering grinding beef for hamburgers. Is this the cut I want? Will it have enough fat? Is there something else I should know? And, if you want to weigh in on technique, that's fine too. I'll be using my KA standmixer for grinding. Thanks all.

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  1. Chuck roast is my first choice for making hamburgers. Great flavor and just the right amount of fat. Cut it into chunks, push it down the tube, and you're good to go.

    5 Replies
    1. re: alanbarnes

      Do you pre-form the burgers if you're going to freeze some? Or I could do like I do with sausage and just freeze in 8 and 16 oz. packages. Thanks, alan. PS: We got some snow the last few days. Yay.

      1. re: c oliver

        Having a stack of pre-formed burgers in the freezer is pretty handy. Put waxed paper between the patties so that you can separate them later. It's easy enough to crumble them up if you want to use the meat for something else, and challenging to shape frozen ground beef.

        Glad to hear there's snow on the ground up the hill. I need that stuff to water my lawn come summer.

        By the way, is it one of the regional chains that's having the sale? You've got me hankering for hamburgers now...

        1. re: alanbarnes

          Safeway and it ends tomorrow. So we're picking up vodka and red meat. Those are two of the two main food groups, right?

          1. re: alanbarnes

            Do you make your patties a certain # of ounces?

            1. re: c oliver

              I like 'em around 6 ounces, but will go up or down a little depending on the size of the roast.

      2. Make sure your grinding gear is nice and cold and the meat is chilled when you grind. Pop the grinder parts in the fridge for an hour before you grind. Grinding will create some friction heat, which can melt the fat in the meat. So work fast and grind cold.

        5 Replies
        1. re: Shane Greenwood

          great suggestions SG, and you can stick your chunks of cut up meat in the freezer for 20-30 mins. to further increase the chill factor. Question for the OP: were these the "7 bone" chuck roasts @ Safeway (I'm in CA...) or a boneless chuck? And how much were they per lb.?
          TIA, Adam

          1. re: adamshoe

            Alright, don't hold me to this :) cause I'm "old." I'm pretty sure they are NOT 7-bone. I'm also pretty sure they're boneless roasts not bone-in. Price? I want to say $1.49/# but I won't swear to that cause they also had pork shoulder roasts that I KNOW were THAT price. Could I possibly be more vague??? Sorry about that.

            1. re: c oliver

              I'm "old" too!!! I think I saw it but it was like 10 lb. packs. I was to ascared to buy that much, but next time, I will. I usually get the "7 bone" chuck @ Safeway when on sale and give the bones to our Pooch and grind up the rest. But the boneless sounds much easier. I like to leave some fat on my meat (around 15-20 %) cuz I think it makes for better burgers, meatloaf, chili, etc. Adam

              1. re: adamshoe

                I KNOW it wasn't the "value pack." It was large but not 10# - maybe 6 or 7.

              2. re: c oliver

                No, it's a KA. Everything but the blade and the grinder plate can go in the DW. Molto easy. Adam
                edit- this reply is for lupaglupa @ 6:19 pm Adam

          2. You might want to try asking the in store butcher to grind it for you - most places will do that for free.

            7 Replies
            1. re: lupaglupa

              Oh, I WANT to grind my own. It's so easy and satisfying.

              1. re: c oliver

                I'd be up all night cleaning the grinder!

                1. re: lupaglupa

                  I don't have that problem with pork. Is beef that different? I just rinse it out and then soak in hot, soapy water. No problem.

                  1. re: c oliver

                    After the last of the meat is ground, try running two slices of white bread or a stale hamburger bun through the grinder. It not only cleans the remaining meat out but now you have the bread crumbs needed for your next meatloaf. Makes for a really easy wash job.

                    1. re: redbeccaz

                      My grinder comes apart so easily, it's easier to clean than even my FP. So many people seem to have problems grinding meat that I've never experienced.

              2. re: lupaglupa

                Only problem with having them do it for you is that part of your roast will be left in the grinder and part of what ever else the ground before yours you will take home.

              3. Just thought: do you add any seasoning before making into patties? Salt or pepper? Or nothing and then it's more useable for things other than burgers. Although honestly I NEVER use ground beef for anything :) Oh right - meatloaf.

                1 Reply
                1. re: c oliver

                  I usually just salt lightly after making the patties, but last time i made a panade (milk soaked bread) and added it before i formed the buggers. Keeps the meat nice and moist even if you grill 'em for too long. Adam

                2. You'll want to prepare for some spray out of the nozzle of the grinder. Just tiny splotches, but it can spread over a really wide area. You might want to tape a sheet of paper towel so that it hangs off the front edge of the grinder feed dish. Even with the paper towel, some gets past, so I face the grinder toward a nearby wall so I only have one area to scrub.

                  I didn't think of any of this first time I used my mixer to grind meat, and it happened to be pointing at a filled dish rack. The process was just slow and subtle enough for me not to notice for a few pounds.

                  5 Replies
                  1. re: selfish shellfish

                    I posted this above but I've not had this problem with pork. Why would I with beef. I put a big bowl under the grinder attachment and it just comes out perfectly. I'm getting confused.

                    1. re: c oliver

                      Hm. Dunno. Seeing as how no one else has had a similar experience, maybe something's wrong with my grinder attachment. Or maybe I've been doing something wrong all this time.

                      1. re: selfish shellfish

                        If you are getting spray you either have too much moisture or your temperature is too warm and it is spraying melted fat. Try cooling everything down as cold as you can get it without freezing and make sure all the parts and meat are dry.

                    2. re: selfish shellfish

                      I use to get this spray with my KA attachment. :Like you I would use a piece of plastic wrap and place it over the threads and fold it back before putting on the locking ring. This would drap over the die and act like a spatter shield. Came up this this idea after messing up a couple of tee shirts. My new grinder doesn't do this

                      1. re: scubadoo97

                        That. Is. Brilliant.

                        I thank you. My cabinets thank you. My wife (who's generally the one who finds the meat stuck to the cabinets) thanks you.