Beef Grinding Process for Your Home

Grinding your beef from home allows you to enjoy the better texture and an unmatched flavor. You can use the beef you grind for preparing burgers, sausages, filling tacos, meatballs and more. Don’t be limited to beef; you can also grind chicken, pork, lamb, game meat, turkey and even buffalo.

Before you even think of doing it, you need to have the right tools at hand. Make sure your meat grinder is ready and working perfectly. If you don’t have one or the one you own is faulty, make sure you replace it with a working one. See this to find out about the best replacement meat grinders. Here are the steps for grinding your beef just right.

Choose the Meat

When choosing your meat, go for the cheap, fatty cuts whose tough bits don’t go well with grilling and roasting. These tough bits are easy to camouflage when you grind them. Go for chuck when you decide on beef, and shoulder when you work with pork and lamb.

Chop It Up

Using a sharp knife, chop the meat into small pieces. The size you go for depends on how small the opening of your grinder is. Most home grinders will require pieces between 1 and 2 inches. Remove any skin if the meat came with some. Don’t remove the fat, leave it attached to the meat.

Chill the Meat, and the Grinder Parts

Freezing the meat for 45-60 minutes makes it hold its shape much better so that r remains firm. The aim is to make the meat cold and firm, not entirely frozen. When the meat is firm, it goes through the grinder much easily. Additionally, health specialists recommend starting with semi-frozen meat because it is safe.

Additionally, place the blade, the rotating part and the grinding plate in your freezer for some time. After this, assemble the grinder when you are nearly about to start.

Choose the Plate

Decide on what size of the plate to attach. The decision will depend on what you plan to use the beef for. A plate with larger holes will result into a coarser grind that is ideal for sauce and chili, while the smaller holes will be ideal for sausage. Get grinding!

In Closing

Grinding beef isn’t a tough task. What you need is a working grinder and the right kind of beef, pork, chicken or mutton. Follow the process in this article to end up with ground beef that you can use in various recipes.