How To Achieve the Perfect Grind for Your Meat

How To Achieve the Perfect Grind for Your Meat

All meat is not created equal, and different cuts of the animal serve different purposes. Therefore, it’s always a good idea to have a good relationship with your local butcher, who can get you the cuts of meat you request as well as suggest other types of cuts. Having the right cut of meat can really make or break your meal-planning, so it’s good to be well-versed on how the cut determines things such as how your grind will come out for sausages and hamburgers. Here’s a step-by-step guide on how to achieve the perfect grind for your meat.

The Cut Makes the Grind

First, determine what kind of ground meat you want. Some people choose a lean grind, which is fine for certain dishes if you like lean meat. In this case, you might go with something such as sirloin or London broil for your meat of choice. Other people choose a nice chuck roast or brisket.

Ideally, you’ll want to aim for at least 25% fat overall. That way, your meat will stick together once the fat melts away, and the melted fat will add to the flavor of your meat. A quality, dependable grinder is crucial to a good grind.

Stay Cold

Keeping the meat cold from start to finish is ideal for several reasons. The first reason is safety. If your meat doesn’t remain in the low 40s, you risk spreading harmful bacteria that could ruin your meat and make you sick. To get around this, keep the meat chilled in your refrigerator until you’re ready to start grinding. Also make sure to cut up your meat beforehand to further prevent your meat from spending too much time at room temperature. This will also prevent things from getting sticky and messy.

Five Steps to the Perfect Grind

Here’s everything you need to know, step by step, to grinding your own meat at home:

  1. Make sure your grinder is cold and set up properly.
  2. Ensure your meat is cold.
  3. Chill a bowl for catching the grind.
  4. Run your meat through your grinder two times for the ideal consistency.
  5. Wrap or use your meat immediately. Plastic wrap or butcher paper is ideal.
  6. Put any meat you won’t be using immediately in the freezer.
  7. Clean and sanitize your work space. Wash your hands thoroughly.

Hopefully, this guide on how to achieve the perfect grind for your meat has cleared up any confusion or misconceptions you might have had about grinding your own meat at home. Remember to keep things cold, and go with the proper cut for the perfect dish.