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Jul 18, 2009 04:18 PM

What butcher shops have 75/25 ground chuck

I was inspired after reading Kenny Shopsin's Eat Me to make some burgers with 75/25 chuck. I called Drewes Brothers on Church and when I asked them for fatty meat they acted like I was crazy and only offered me 80/20 ground Brisket. No good

The guy at Avedano's said "dude we grind our own meat , it looks fatty but I couldn't tell you the percentage". Oookay then.


I know trader joe's sells 80/20 but 1) who knows how fresh it is 2) I'd rather support my friendly local butcher shop than the fake hawaiian theme corporate behemoth that is Trader Joe's and 3) dammit, I want 75/25 ground chuck

Help please

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  1. Ground chuck is made from chuck roast. It's approximately 80/20. I make my own and I don't add extra fat and I don't leave any of it out. It's the most perfect burger I've ever tasted. I'm hoping alanbarnes will see this and weigh in. I don't think you can get exact on this. I with the guy at Avedano's :)

    Edit: I think the only way to get an exact % would be to remove ALL the fat and then start weighing. I don't think it would be possible/feasible to remove all the fat in chuck.

    1. Don't sweat the numbers too much. "Looks fatty" is what you're after. It doesn't really matter that it's 25.000000% fat, any more than in matters exactly how many grains of salt you put on the burger. Enough fat, enough salt, you're good to go.

      I'm with Catherine re: grinding your own. The meat gets handled less and compressed less than the ground beef you buy at the supermarket, so you get better-tasting burgers. Next best is buying a roast and asking the butcher to grind it for you. 7-bone chuck is perfect for burgers, regardless of the exact fat percentage.

      1. Percentages dont matter, agreed that it should just look relatively fatty. Grab some chuck, cut it into pieces that will fit your grinder. Season with salt. Let sit in fridge overnight. Grind really cold meat and work quick enough so the fat doesn't melt away from the friction of the grinder and shape. Let come to approx room temp. Cook in cast iron with some butter. NEVER press, get a feel for your heat. Refrain from flipping too often, 3 should be a maximum.