Attempted to make hamburger patty using Chuck Roast, came out terrible--why? (hamburgers, chef)

[Nonchalance]

I used to have a hand-cranked grinder with assorted plates like that. Kicking myself for getting rid of it.

Yes, we have a Kitchenaid grinder attachment, but the old metal grinder did a better end product.

[mainebrokerman]

Originally Posted by Nonchalance

I used to have a hand-cranked grinder with assorted plates like that. Kicking myself for getting rid of it.

Yes, we have a Kitchenaid grinder attachment, but the old metal grinder did a better end product.

e bay has some powerful electric small ones for 80-100.00 I have a couple of them

they even come with sausage horns

[Attrill]

One other thing to do when grinding meat is to chill it to the point that it's almost frozen, it helps the texture. Chuck is definitely a good cut to use, I also like to add some sirloin trimmings or short rib to the chuck to up the fat content.

[Cliffie]

Chopping meat with a knife is nothing like grinding it. The pieces will be far too big.

[Caltovegas]

Just go to your local In-N-Out. No cleanup if any at all.

[linicx]

I do it all the time with chuck roast. The first thing I learned is a food processor is not the same as the commercial meat grinder in the butcher shop. You will not get the same grind. The second thing I learned - after buying 6 - is the discount store food processor is a waste of money. My pro grade food processor cost $350 in 2006.

The first thing I did was remove all the fat, muscle, gristle and bone. Then I cut the meat into stew meat size chunks. If I wanted stew meat I set part of the meat and fat aside. The rest was added to the unit with a little water. I could process 3# of meat into hamburger in 30 seconds. Wrap it well, freeze it; you're done. The result is a good hamburger. If you have an Aldi store they have a 1# chub of 80/20 in the freezer section that is very good.

If you want it DYI and have it look like it came from the butcher shop you will need the old-fashioned hand grinder that attaches to the counter. It has a special disk to give that grind. You will pay a pretty penny if you find it in an antique shop with all the parts.

[Georgianbelle]

Why wouldn't you buy it already ground? What benefit do you get by doing it yourself?

[Nonchalance]

Hard to find actual ground chuck any more. It's all just 'beef.' Which could come from anywhere.

[Huckleberry3911948]

bek you were not hungry. i was and ate it although had some indigestion.

[mainebrokerman]

Originally Posted by Georgianbelle

Why wouldn't you buy it already ground? What benefit do you get by doing it yourself?

let me answer that -

where would you buy it already ground?? at Walmart?

they don't grind fresh burger on their premises, they get it shipped in from thousands of miles away, and often it is gas flushed for packaging


the ground beef in many superrmarkets, come in as "tube" burger, coarse ground -pre-processed , pre-determined fat to lean ratio burger- made from million pound batches,,weeks ago,,,these are also gas flushed, you need to open the plastic and let it,,,air out
this stuff, you only have to run thru the grinder once, then package and the fat content is pre-determined

the whole pink slime fiasco was about this tube burger


the best burger comes from real steak trimmings/primals

so, I too grind my own chuck roasts- I KNOW WHAT IT IS AND WHERE IT CAME FROM

also,, if you buy 85% lean burger,,,often its over 4.00lb and its the tube pre-processed burger stock
you can buy chuck roast (boneless) for 2.99-3.49lb and grind it yourself





I use to be a meat manager in a high volume supermarkets selling tons of this tube burger (coarse grinds- comes in 10 lb tubes)

it is VERY poor quality compared to fresh ground chuck