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Best beef cuts mix for grinding my own burger?

The thread on "Best beef cuts mix for grinding my own burger?" inspired me to get back to grinding my own hamburger. Well, that and the fact that I'm out and we're going to the store tomorrow...

I've read quite a few threads on hamburger here, with a few ideas on what cuts to combine. I've seen round, brisket sirloin and others. What is your favorite (beef only) cuts combo and ratio? I know some NY stakehouses guard their mix pretty well, but I'd like to hear what you like. I'm much more interested in the beef cuts rather than extras such as egg, celery, cayenne, etc.

Thanks.

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  1. Neck and tenderloin when I can get it.
    Otherwise 50/50 chuck and sirloin. Not too lean.

    1 Reply
    1. re: magiesmom

      Whatever cut is on sale, chuck or sirloin. I wait for it to go on sale and it's usually half the price of store ground meat

    2. Take an Angus boneless chuck roast, add a little suet. and grind. Period.

      1 Reply
      1. re: Hank Hanover

        Agreed. I add some pork fat if it's too lean. I don't usually have leftover suet in the fridge, so please don't hate. Of course, if you like lean, use some or all sirloin or round. Less flavor, though. Short ribs or brisket would be great, if you can find them at a decent price (which seldom happens in my experience). Also tri-tip.

        1. re: Sirrith

          I also prefer trimmed chuck roast and short rib.

          1. re: Sirrith

            Ditto Sirrith. Flap meat and skirt steak are also nice, but a little more expensive.

          2. I generally use about 2-1 chuck to round. Cuts vary depending on what's on sale.

            FWIW - a picture of my meat grinder:

             
            2 Replies
              1. re: rjbh20

                'Universal' But a lot of those brands were either absorbed by Hobart or made by Hobart under other names for re-sellers.

                Restored by me.

            1. Equal parts sirloin, brisket and oxtail (trimmed).