The 3 Cuts You Need In Your Ground Beef ?

The 3 Cuts You Need In Your Homemade Ground Beef
The 3 Cuts You Need In Your Homemade Ground Beef

Grilling Burgers This Summer?

Please stop buying store-bought ground beef

You probably know this already, but ideally you shouldn’t be buying store-bought ground beef. Studies have found that nearly 20% of ground beef in the U.S. had antibiotic-resistant bacteria. Often containing  e.coli, which can make us sick if the meat is not cooked correctly (i.e. super well-done).

So if you like your burgers medium to rare, your best bet is to ground your beef at home.

The best thing about it? The results are always best. Trust us. Plus, you can customize the ratios to suit your diet and preference.

And, you can use it not only for burgers: think chilimeatballs, meatloaf, ragu…

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The How-To

The Cuts

You want three cuts in your ground beef: sirloin, brisket, and chuck.

Beef sirloin is one of the leanest cuts of beef, with about 10-14% fat. It is one of the most expensive cuts, but also one of the tastiest. Using only sirloin would result in dry patties, so it must be mixed up with more fatty cuts.

Brisket, a cut of meat from the breast or lower chest, is the ultimate barbecue meat. And, it adds killer flavor to the mix.

Meanwhile, chuck comes from the shoulder part, with a good percentage of fat (15-20%). It is one of the most economical beef cuts, and it’s very popular in ground beef due to its richness of flavor and balance of fat and meat.

The Ratios

You can play around here quite a bit, depending on preference and diet.

Looking for a lean ground beef? Do a sirloin dominant mix (see first recipe below).

And what about a keto one? Do a chuck dominant mix (see second recipe below). You probably know this already, but a high-fat diet will aid in reaching ketosis faster (while a high-protein one will hinder it). So when cooking with ground beef, you really do want a fatty mix!

The Basics

With a sharp knife, dice your cuts into 1 or 2-inch pieces, trimming away all the connective tissue.

The Temperature

Chilling your meat before grinding it is crucial. This is because with warmth comes softness, and your meat will smear rather than chop. And if your ground beef is smeared, the fat will leak out during cooking.

So pop them in the freezer for 15 minutes before grinding.

The Equipment

You can ground your beef at home in a meat grinder, food processor, or by hand.

With a meat grinder, you want to chill your equipment before using it. So pop it in the freezer for 10 minutes right before usage. Use a high speed to grind quickly before your machine overheats.

If using a food processor, work in small batches (no larger than half a pound) to reduce smearing. And do note that unless your blades are brand new, some smearing is inevitable. So make sure your meat is cold cold cold.

Finally you can grind your beef by hand. Yes by hand. And the results are probably the best of the three. You need a sharp heavy knife (a cleaver works best, but a chef’s knife will work as well). Work in small batches, for ultimate control the texture of your final grind. When working by hand you get no smearing and the ultimate texture and juiciness in your paddies.

The 3 Cuts You Need In Your Homemade Ground Beef
The 3 Cuts You Need In Your Homemade Ground Beef

Making Ketogenic & Gluten Free Meatballs by Gnom-Gnom

The 3 cuts of beef you need in your homemade ground beef

Lean Homemade Ground Beef

Prep Time: 20 minutes
Servings: 5 servings
Calories: 144 kcal

Grinding your beef at home makes all the difference for your dishes. So grind up these cuts for juicy, yet lean ground beef. 

Print

Ingredients

  • 250 g beef sirloin
  • 125 g beef brisket
  • 125 g beef chuck

Instructions

  1. With a sharp knife, dice your cuts into 1 or 2-inch pieces, trimming away all the connective tissue.

  2. Place your cuts in the freezer for 15 minutes before grinding.

  3. Grind your beef using a meat grinder, food processor or by hand. 

Nutrition Facts
Lean Homemade Ground Beef
Amount Per Serving (100 g)
Calories 144 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Sodium 69mg 3%
Potassium 334mg 10%
Protein 20g 40%
Calcium 1.4%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.
The 3 cuts of beef you need in your homemade ground beef

Keto Homemade Ground Beef

Prep Time: 20 minutes
Servings: 5 servings
Calories: 166 kcal

Grinding your beef at home makes all the difference for your dishes. So grind up these cuts for juicy and fatty ground beef, ideal for keto. 

Print

Ingredients

  • 300 g beef chuck
  • 150 g beef brisket
  • 50 g beef sirloin

Instructions

  1. With a sharp knife, dice your cuts into 1 or 2-inch pieces, trimming away all the connective tissue.

  2. Place your cuts in the freezer for 15 minutes before grinding.

  3. Grind your beef using a meat grinder, food processor or by hand. 

Nutrition Facts
Keto Homemade Ground Beef
Amount Per Serving (100 g)
Calories 166 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 78mg 3%
Potassium 331mg 9%
Protein 19g 38%
Calcium 1%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.

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