bryan Posted August 15, 2015 Report Share Posted August 15, 2015 I grind my own and haven't bought ground beef for ages. The one thing I'm try to do is not to buy any mechanically tenderized roasts for grinding. Normally the bacteria are on the surface but when they mechanically tenderize they shove those bacteria into the middle of the meat, not exactly desirable. Which grinder do you have? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2015 Report Share Posted August 15, 2015 Bryan, I have a Cabela's 1 HP for big jobs that I want done quickly but for a few pounds I use my Elecktolux Ankarsrum Assistent mixer. It too does an amazing job, actually on everything. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 15, 2015 Report Share Posted August 15, 2015 Thanks for the tips, Dennis. Another trick to up the fat content of leaner cuts is to add butter when you're processing the meat. Cold, 1/4" cubes. Makes a nice juicy burger! Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 15, 2015 Report Share Posted August 15, 2015 I usually add ground pork to my burgers. Has just the right fat content for me. Keeps 'em juicy. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2015 Report Share Posted August 15, 2015 I add pork also, Poochie. Quote Link to comment Share on other sites More sharing options...
