Long story short, I have near a handfull of kids and am looking for opinions on ground burger. For a bit of background, we (my troup) eat a fair bit of ground meat. Burgers on the grill, meat sauce on pasta, taco meat for a couple examples. We do a lot of turkey, some pork and some beef. The ground pork is usually mild as the wife ain't too fond of heat.
The burgers are ground beef.
Tacos end up being ground turkey or beef, depends on what we have. The kids don't seem to tell the difference with good seasoning.
Meat sauce on pasta can be beef, pork or turkey.
I have probably 10 or 12 lbs of ground beef I got from some local folk between Waco and B/CS. I like it, family doesn't. It is a thicker grind and there is some hard chunks you may have to spit out. Probably a bit too course groud.. good flavor though.
I use to get ground longhorn from an old boss. Killer meat but couldn't hold in a patty shape to save your life. Probably 150% lean.
Question, Anybody here ground up brisket. I have a kitchenaid mixer I can get a grinder for. I figure a guy could trim and weigh to get a good 80 or 90 % meat to fat ratio. At that point I could also do sirloin.
This fall I may have access to some deer and hog hunting and may go that route also.
With prices rising on everything nowadays I am looking around to start saving some scratch. Any pointers are appreciated.
@baboon assuming I remember you as the feller at the meat counter, is store ground beef just the left over trimmings or is it a particular cut? Looking at prices, ground beef generally seems cheaper than an actual cut of meat.
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The burgers are ground beef.
Tacos end up being ground turkey or beef, depends on what we have. The kids don't seem to tell the difference with good seasoning.
Meat sauce on pasta can be beef, pork or turkey.
I have probably 10 or 12 lbs of ground beef I got from some local folk between Waco and B/CS. I like it, family doesn't. It is a thicker grind and there is some hard chunks you may have to spit out. Probably a bit too course groud.. good flavor though.
I use to get ground longhorn from an old boss. Killer meat but couldn't hold in a patty shape to save your life. Probably 150% lean.
Question, Anybody here ground up brisket. I have a kitchenaid mixer I can get a grinder for. I figure a guy could trim and weigh to get a good 80 or 90 % meat to fat ratio. At that point I could also do sirloin.
This fall I may have access to some deer and hog hunting and may go that route also.
With prices rising on everything nowadays I am looking around to start saving some scratch. Any pointers are appreciated.
@baboon assuming I remember you as the feller at the meat counter, is store ground beef just the left over trimmings or is it a particular cut? Looking at prices, ground beef generally seems cheaper than an actual cut of meat.
Sent from my SM-G998U1 using Tapatalk