knowing the fat content. Even when it’s labeled with cuts
like chuck, round, or sirloin, there’s no guarantee that
you’re not just getting scraps. Grinding at home allows
you to control the flavor of your grind, along with the fat
content.- Better texture. Preground meat sits in its packaging,
slowly being compressed and oxidizing. And it’s often
ground much finer than is ideal for the perfect burger.
Grinding it fresh lets you keep it nice and loose,
improving both moisture level and texture after cooking. - It’s cool. Those who grind their own beef for their
sausages and burgers get instant street cred in my book.
You can’t help but look badass.
If you are still asking the question “Why should I grind
my own meat?” instead of “How do I grind my own meat?”
it’s possible that you’re simply hopeless. For the rest of you,
read on.
GRINDER, PROCESSOR, OR
HAND-CHOPPING?