No super market or big box store ground beef will ever taste as good as fresh ground beef that you have seasoned and freshly ground for your own needs.
Why Make your own Ground Beef?
The reasons behind grinding your own beef are numerous, and I will get into them in a later post. My favorite reason? Good old fashioned stress relief. That, and no super market or big box store ground beef will ever taste as good as fresh ground beef that you have seasoned and freshly ground for your own needs. I make an afternoon out of butchering, seasoning, and grinding large batches of beef for various meals and freezing them in perfect portions so that when I need them all I need to do is thaw.
Follow the recipe below for a great burger night, or change things up a bit for Taco Tuesday, Mama’s meatloaf or any other ground beef recipe your family loves.
Sure, it’s a little hands on, a little bit messy, but that’s what Girl Carnivore is all about. Rolling up the sleeves and getting hands on. Wait til we get to sausage making. Then we can have a session on what casings smell like when you first open the package. But as far as making your own ground beef – its easy-peasy. Oh, just don’t push too hard when feeding meat through the tube, or you will be wiping ground beef splatter off your fridge later on.
Let’s Grind Some Beef!
Now that you have mastered grinding your own beef, it’s time to step up your burger game. Try these out for inspiration, then check out Burger Month and come up with an Epic Burger of your own!
Argentinian Chimichurri Butter Burger
Caribbean-Jerk Lamb Burgers with Tostones
If you’ve tried my How to Grind Perfect Patties recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 3 lbs boneless chuck roast with good marbling
- 2 lbs boneless sirloin
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp thyme sprigs
- Place meat grinder attachment in freezer.
- Meanwhile, cut the meat into 1″ cubes.
- Please in a bowl and toss with salt, pepper, Worcestershire sauce, and fresh thyme.
- Cover and place in freezer for 20 minutes.
- When ready, push meat through feed tube into meat grinder. Grind through coarse setting once.
- Change out the grinding plate to the fine coarse one and run through again being careful not to over handle the meat.
- Gently form the meat into patties, place wax paper between each, loosely cover, and refrigerate until ready for use.