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brisket is ok,,,but bnls short ribs?? where do those come from?? (im being sarcastic,,because a brisket is a sub-primal,,bnls short ribs,,can come from a few different sources.)
in my humble opinion chuck primals makes the best grinds -around 85% lean..
mom...if you grind your own,,,,most ground chuck is generated from two primals,,,a chuck roll, and a chuck shoulder clod..
if you see bnls chuck roasts or steaks on sale- at a good price- buy these and grind them-along with a chuck shoulder roast and shoulder arm steak(sometimes called london broils)
even a bottom round roast is decent to grind.... it does have some marbling
briskets can have quite a bit of fat,,,which is flavor.... but with briskets be sure the slimey fat is taken off the back of them-sometimes, the fat isnt firm,,
dont buy your burger at box or chain supermarkets,,,they use "tube" burger (pre-processed) or it arrives at the store all packaged- map-packed (modified air packaging) or gas flushed
if you have a butcher grind your burger,,ask for "chuck" stock...at around 85% lean
i've ground hundreds of thousands of lbs of burger,,,and been a butcher for many yrs.
the leanest grinds can come from the round- you can grind a knuckle, or inside round,,,for super-lean,,,but keep in mind,,,you need some fat for flavor,,,,
I was looking at the flanks, they wouldn't be too tough for grinding? Thanks for the other suggestions. What I look for is a really beefy flavor which the brisket does nicely so far. Will try the others.
I was looking at the flanks, they wouldn't be too tough for grinding? Thanks for the other suggestions. What I look for is a really beefy flavor which the brisket does nicely so far. Will try the others.
i wouldnt use flanks,,a little pricey
the beefy flavor comes with some fat- again,,the chuck (which is the forequarter of the crtter)
to me- has the best beefy flavor..
now- stores that still grind fresh themselves,,,will use
bench trimmings,- also will use chuck tenders (a muscle off the back of a chuck-roll)
heel-meat ( the "heel" comes off the round (hindquarter) from what they call a gooseneck round-which consists of the bottom flat, the eye-round and the heel)
neck-meat- come from the end of a chuck-roll-where the old yankee pot roasts came from
if you do grind your own,,,you can ask for a wholesale price on a
"xt shoulder clod" 16-20lb ave. xt, means extra-trim ..if you got commodity, not xt, they'd be ALOT of fat
"xt chuck roll" 20-22lb ave
bottom flat 14-17lb ave
here is a video of a shoulder clod being processed- it could be all for ground chuck
I buy whole boneless shoulders. (chuck). Once through the grinder for coarse chili meat. Then through the grinder a second time to get the right texture for hamburgers.
Don't smash the meat tight when you make patties. Just press enough so that it sticks together.
I get my meat from a processing plant so it's fresh and made to order. I can pick what cuts I want as they have it all.
I always thought London Broil was the thick large flank.
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buy these and grind them-along with a chuck shoulder roast and shoulder arm steak(sometimes called london broils)
london broil is more of a cooking method (and sliced against the grain)than a particular steak- i mentioned it because in new england the shoulder arm steak is also called london broil-
some regions the top round steak cut thick is also called london broil,,
the true flank usually isnt that thick- but it can be cut thin at a bias-it can be stringy-but you are right-it is the original london broil
if you get to pick and choose your cuts.... and want something different
ask for "bottom sirloin flap meat" this is a tender cut,,and is awesome marinated-usually comes in strips-here's a video
I don't know what happens to the short ribs. The only time I get them is when I buy an entire side and have it custom cut.
It's been at least 25 years since I've seen short ribs for sale in the market.
they still sell them- i cut some the other day
the problem with them at retail is- because they consist of bone- they turn quickly,,,meaning, there's ten times more bacteria on bone , than muscle (thats why the bone has flavor) they tend to discolor quickly in a meatcase-within a couple days and if they dont sell, they have to mark them down
call around-ask them if they bring them in-to give you a call-they will happily do that
be sure they are the true short ribs. and not the ribs from underneath the rib-eye
Brisket and short ribs seems to be popular as it takes two fatty yet fairly tough cuts of meat and makes them into a nice ground beef burger.
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