BASIC TIPS FOR GRINDING
MEAT
There are a few keys to great ground meat that apply no
matter what method you employ to grind it.
- Start with good meat. Just as you can’t make a great
sandwich on terrible bread, you can’t make good ground
meat out of poor meat. And, of course, you can’t make a
great burger or meat loaf out of poor ground meat. Start
with whole cuts from a reputable butcher or supermarket,
and select your cuts to optimize fat content and flavor.
Abundant marbling makes for juicier burgers and meatballs.- Keep everything cold. This is the single most important
thing when it comes to grinding. Warm meat will smear
(as opposed to chop), the fat will leak out, and it will result