Ground Beef

What do you prefer to eat. Store bought or make it yourself. There seems to always be a thread about meat grinders size and brands. I have a Cabela`s 1.5 hp. #32 . I grind all of my ground beef using briskets and roast(chuck, shoulder, bottom round or rump). I only buy these items when they are on sale and freeze them until I need hamburger meat. I usually yield about 2.50 per lb. depending on how much fat I have to trim from the briskets. I prefer 80/20. I do not grind my own meat for the savings, I grind it so I know exactly what is in my meat. I trim 110% of the gristle because it ruins my appetite when I bite down on gristle.

I only grind my chili meat. I buy 85/15 patties for cheeseburgers.

70/30 makes a perfect burger.

Ground chuck with bacon makes great burgers.

80/20 for the win

You put anything lower than 90/10 in meatloaf and you will have to pour off the grease. I buy my ground beef based on what I plan to cook.

The wife will occasionally buy ground meat if the price is right.

I prefer to grind myself though. It usually ends up being s bit cheaper, and like tpack said, I like knowing exactly what’s in it.

Cant recall the last time I bought ground beef and don't think I have ever ground beef. All our ground meat is venison or venison cut with pork.

Pretty much only eat beef out, or in the form of ribs, brisket, or steak.

I use to get a bunch when I use to get a whole beef. Now any burger is venison 100% straight

I only buy ground beef when it's on sale and when I am out of ground venison, I have 115lbs from this past year, don't think I will be buying any this year.

As for me I'm in the 75/25 range. I know that the more fat,the more you have to pour off BUT fat is where the flavor comes from. So to each his own.

YEP !!!
THE GREASE RUNS DOWN YOUR ARMS

perfect KETO burgers

true this

Cooked over open flame, but in caste iron skillet which I prefer, I go 90 or 93% lean. Otherwise your skillet fills with fat and you get no caramelization.

Shot a Blackbuck and a Axis doe a couple of weeks ago. Besides BS and TL having those ground 80/20 with bacon ends.

Keep in mind that if you buy 80/20 at Brookshire Brothers it means 80% fat and 20% lean. That stuff is greasy with a capital G.

If you don't have any grease to pour out, how do you make your gravy?