I just finished my first try at producing home-made hamburger, and it
actually worked out very well. Using an old "Perfect" cast iron
hand-cranked grinder, I ground about 8 oz of meat rendered from a
chuck roast purchased from a local abattoir.

I followed a roughly standard procedure as suggested by Penmart01 and
others--everything chilled, grinder frozen in the freezer--except I
did not cut the meat into strips but instead produced roughly 1"
chunks of meat and fat--no bland Olive oil added. I ground an
eye-balled 1:4 (20% fat) ratio of fat to meat using what I think is
the coarse plate--oval holes ~ 3/8". The mixture was ground twice with
this plate.

Expecting the fist attempt to fail, I was surprised to produce a
result very similar to what one expects ground beef to be in
consistency and appearance. I cooked a patty med-rare on a smoking hot
skillet with nothing more than salt and pepper and ate it just like
that. It was delicious, except maybe a bit too much fat content.

The interesting thing is that this meat tasted almost exactly like the
ground chuck sold by this particular Abattoir. This is not surprising
in view of the fact that they also use their chuck roasts for
producing chuck. The question, of course, is whether it is worth
grinding their chuck roasts when there already-made ground chuck
tastes virtually identical?

I am going to try some other cuts. I believe Penmart reports ribeyes
make a good burger. Anyway, grinding at home is not that difficult and
clearly worth trying if you do not have a good source of ground beef.
DaveH

DaveH writes:

I just finished my first try at producing home-made hamburger, and it
actually worked out very well. Using an old "Perfect" cast iron
hand-cranked grinder, I ground about 8 oz of meat rendered from a
chuck roast purchased from a local abattoir.

I followed a roughly standard procedure as suggested by Penmart01 and
others--everything chilled, grinder frozen in the freezer--except I
did not cut the meat into strips but instead produced roughly 1"
chunks of meat and fat--no bland Olive oil added. I ground an
eye-balled 1:4 (20% fat) ratio of fat to meat using what I think is
the coarse plate--oval holes ~ 3/8". The mixture was ground twice with
this plate.

Expecting the fist attempt to fail, I was surprised to produce a
result very similar to what one expects ground beef to be in
consistency and appearance. I cooked a patty med-rare on a smoking hot
skillet with nothing more than salt and pepper and ate it just like
that. It was delicious, except maybe a bit too much fat content.

The interesting thing is that this meat tasted almost exactly like the
ground chuck sold by this particular Abattoir. This is not surprising
in view of the fact that they also use their chuck roasts for
producing chuck. The question, of course, is whether it is worth
grinding their chuck roasts when there already-made ground chuck
tastes virtually identical?

I am going to try some other cuts. I believe Penmart reports ribeyes
make a good burger. Anyway, grinding at home is not that difficult and
clearly worth trying if you do not have a good source of ground beef.

Nope, I would never suggest eye round for burgers, way too lean... but top
round makes great burgers. Next time use a plate with smaller holes (3/16")
and grind ony once (the less ground meat is handled the better the burger).
And when burgers are fried use leaner meat, with grilled a lot of the fat drips
into the fire. You really need to consider an electric grinder, gives better
results and with a whole lot less effort. I wouldn't bother dirtying a grinder
for 8 ounces of meat (my burgers are 8 ozs each - yes, I weigh them), I
generally grind 20 pounds of meat at a time. Anyway it's good to see someone
converted to grinding their own... I can't understand how anyone can eat store
ground.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 19 May 2004 00:43:24 GMT, (PENMART01) wrote:

DaveH writes:

I just finished my first try at producing home-made hamburger, and it
actually worked out very well. Using an old "Perfect" cast iron
hand-cranked grinder, I ground about 8 oz of meat rendered from a
chuck roast purchased from a local abattoir.

I followed a roughly standard procedure as suggested by Penmart01 and
others--everything chilled, grinder frozen in the freezer--except I
did not cut the meat into strips but instead produced roughly 1"
chunks of meat and fat--no bland Olive oil added. I ground an
eye-balled 1:4 (20% fat) ratio of fat to meat using what I think is
the coarse plate--oval holes ~ 3/8". The mixture was ground twice with
this plate.

Expecting the fist attempt to fail, I was surprised to produce a
result very similar to what one expects ground beef to be in
consistency and appearance. I cooked a patty med-rare on a smoking hot
skillet with nothing more than salt and pepper and ate it just like
that. It was delicious, except maybe a bit too much fat content.

The interesting thing is that this meat tasted almost exactly like the
ground chuck sold by this particular Abattoir. This is not surprising
in view of the fact that they also use their chuck roasts for
producing chuck. The question, of course, is whether it is worth
grinding their chuck roasts when there already-made ground chuck
tastes virtually identical?

I am going to try some other cuts. I believe Penmart reports ribeyes
make a good burger. Anyway, grinding at home is not that difficult and
clearly worth trying if you do not have a good source of ground beef.

Nope, I would never suggest eye round for burgers, way too lean... but top
round makes great burgers. Next time use a plate with smaller holes (3/16")
and grind ony once (the less ground meat is handled the better the burger).
And when burgers are fried use leaner meat, with grilled a lot of the fat drips
into the fire. You really need to consider an electric grinder, gives better
results and with a whole lot less effort. I wouldn't bother dirtying a grinder
for 8 ounces of meat (my burgers are 8 ozs each - yes, I weigh them), I
generally grind 20 pounds of meat at a time. Anyway it's good to see someone
converted to grinding their own... I can't understand how anyone can eat store
ground.

I will try the smaller plate--eliminating that second pass makes
sense.

Attributing the ribeye suggestion to you was obviously mistaken. I
wonder how Delmonico, for example, would work when ground with
additional fat which my butcher is willing to supply--or even bacon
fat.
DaveH

! wonder how Delmonico, for example, would work when ground with
additional fat which my butcher is willing to supply--or even bacon
fat.
DaveH

If you can afford it why not, contrary to common belief there is no rule that
says ground meat is synonymus with cheap, in fact a burger made with ground
filet mignon is tastier than it is as a steak.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

DaveH wrote:


Attributing the ribeye suggestion to you was obviously mistaken. I
wonder how Delmonico, for example, would work when ground with
additional fat which my butcher is willing to supply--or even bacon
fat.

dump the fat... it's completely unnecessary.

--
Use Linux - Computer power for the people: Down with cybercrud...

"DaveH" wrote in message
...
I will try the smaller plate--eliminating that second pass makes
sense.
I like to do the large plate then put it through the smaller one if I am
going to want it samll.

Attributing the ribeye suggestion to you was obviously mistaken. I
wonder how Delmonico, for example, would work when ground with
additional fat which my butcher is willing to supply--or even bacon
fat.
DaveH

That could have been me. I like ground ribeye, but you do need to get one
that hasn't had it's fat too closely cropped. For making hamburgers I prefer
using chuck and about 15# fat.

Charlie

"DaveH" wrote in message
news
I just finished my first try at producing home-made hamburger, and it
actually worked out very well. Using an old "Perfect" cast iron
hand-cranked grinder, I ground about 8 oz of meat rendered from a
chuck roast purchased from a local abattoir.

I followed a roughly standard procedure as suggested by Penmart01 and
others--everything chilled, grinder frozen in the freezer--except I
did not cut the meat into strips but instead produced roughly 1"
chunks of meat and fat--no bland Olive oil added. I ground an
eye-balled 1:4 (20% fat) ratio of fat to meat using what I think is
the coarse plate--oval holes ~ 3/8". The mixture was ground twice with
this plate.

Expecting the fist attempt to fail, I was surprised to produce a
result very similar to what one expects ground beef to be in
consistency and appearance. I cooked a patty med-rare on a smoking hot
skillet with nothing more than salt and pepper and ate it just like
that. It was delicious, except maybe a bit too much fat content.

The interesting thing is that this meat tasted almost exactly like the
ground chuck sold by this particular Abattoir. This is not surprising
in view of the fact that they also use their chuck roasts for
producing chuck. The question, of course, is whether it is worth
grinding their chuck roasts when there already-made ground chuck
tastes virtually identical?

I am going to try some other cuts. I believe Penmart reports ribeyes
make a good burger. Anyway, grinding at home is not that difficult and
clearly worth trying if you do not have a good source of ground beef.
DaveH

I see one major advantage to grinding it yourself. Contamination - are you
sure that the shop keeps their grinders as clean as you do? I feel a lot
safer eating a rare hamburger if I ground it myself.


--
Peter Aitken

Remove the crap from my email address before using.

On Wed, 19 May 2004 07:45:28 GMT, paul cooke
wrote:

DaveH wrote:


Attributing the ribeye suggestion to you was obviously mistaken. I
wonder how Delmonico, for example, would work when ground with
additional fat which my butcher is willing to supply--or even bacon
fat.

dump the fat... it's completely unnecessary.

From the results of attempt #2 today, at least in the case of
grinding a chuck roast, I think you may be right. It looks like the
fat contained within the marbling may be quite sufficient.

On Wed, 19 May 2004 12:25:40 GMT, "Peter Aitken"
wrote:

"DaveH" wrote in message
news
I just finished my first try at producing home-made hamburger, and it
actually worked out very well. Using an old "Perfect" cast iron
hand-cranked grinder, I ground about 8 oz of meat rendered from a
chuck roast purchased from a local abattoir.

I followed a roughly standard procedure as suggested by Penmart01 and
others--everything chilled, grinder frozen in the freezer--except I
did not cut the meat into strips but instead produced roughly 1"
chunks of meat and fat--no bland Olive oil added. I ground an
eye-balled 1:4 (20% fat) ratio of fat to meat using what I think is
the coarse plate--oval holes ~ 3/8". The mixture was ground twice with
this plate.

Expecting the fist attempt to fail, I was surprised to produce a
result very similar to what one expects ground beef to be in
consistency and appearance. I cooked a patty med-rare on a smoking hot
skillet with nothing more than salt and pepper and ate it just like
that. It was delicious, except maybe a bit too much fat content.

The interesting thing is that this meat tasted almost exactly like the
ground chuck sold by this particular Abattoir. This is not surprising
in view of the fact that they also use their chuck roasts for
producing chuck. The question, of course, is whether it is worth
grinding their chuck roasts when there already-made ground chuck
tastes virtually identical?

I am going to try some other cuts. I believe Penmart reports ribeyes
make a good burger. Anyway, grinding at home is not that difficult and
clearly worth trying if you do not have a good source of ground beef.
DaveH

I see one major advantage to grinding it yourself. Contamination - are you
sure that the shop keeps their grinders as clean as you do? I feel a lot
safer eating a rare hamburger if I ground it myself.

Yes--I am aware of this factor but failed to mention it.

DaveH wrote:

On Wed, 19 May 2004 07:45:28 GMT, paul cooke
wrote:

DaveH wrote:


Attributing the ribeye suggestion to you was obviously mistaken. I
wonder how Delmonico, for example, would work when ground with
additional fat which my butcher is willing to supply--or even bacon
fat.

dump the fat... it's completely unnecessary.

From the results of attempt #2 today, at least in the case of
grinding a chuck roast, I think you may be right. It looks like the
fat contained within the marbling may be quite sufficient.

correct. The only reason the butchers add fat when they're mincing beef is
to bring it up to the legal maximum fat content that they are allowed to
sell it at and thus make more profit.

the really cheap mince has things chucked into the mincer that you and I
wouldn't call meat but fall under the legal definition of "meat" so they
can get away with all sorts of "rubbish".

--
Use Linux - Computer power for the people: Down with cybercrud...