Looking for meat/fat ratio for ground beef

Discussion in 'Beef' started by tajmohal, Mar 13, 2014.

  1. tajmohal

    tajmohal Newbie

    I am getting ready to purchase a butchered steer and am looking for suggestions for custom mix of ground beef including meat/fat ratio and what mixture/ratio of cuts of beef make the best ground beef. Thanks.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I prefer 80/20 for burgers.  Don't need to use your fancy cuts on this, kind of what ever is left over after butchering but there are butchers on the site that can be more specific

    Welcome to the forum
  3. bigwheel

    bigwheel Smoking Fanatic

    Diitos to what alblancher said. Anybody trying to serve normal folks any hamburger meat leaner than 80/20 is liable to get a biotch slap. Fat is where the flavor is at to coin a prhase..lol. Chuck comes from the cow just about right. Most of the other stuff is too lean..most especially all the members of the round family.  Brisket makes excellent hamburger meat but dont like to clump itself together very well and has to be treated gentle if you want to patty it up. Hey now there ya go..have them mix the round with the briskets. That should be very flavorful and if the briskets was packer trimmed it would add a a lot of fat and flavor..and should stick together well. Started to say untrimmed but dont think a person would want that nasty old inside or maybe outside body fat in there.  I would make soap out of that.
    Last edited: Mar 13, 2014
  4. smokerjim

    smokerjim Meat Mopper

    I'm with alblancher, I wouldn't use the good cuts for this,if your getting the whole steer there should be plenty of ground meat, i also think 80/20 is the best blend.if you were looking for specific cuts to grind i would say the front 1/4's,much more flavor than then the round,but again there is a lot of nice cuts you can get before grinding them.I'm sure you don't want to grind the loins that is where you get your steaks for summer.
  5. venture

    venture Smoking Guru OTBS Member

    80-20 in our house.  70-30 is OK for a meatloaf.  Anything leaner than 80-20 we avoid.

    Chuck is great.

    Good luck and good smoking.
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    We now grind our own out of chuck.  I believe that should make 80/20. 
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I actually like more fat, when I was a kid it was a 73/27 ratio I believe. Well yes of course it shrinks but you don't need grease to fry it. And of course that fat makes it taste good....LOL

    I saw on some TV thingie where someone added the bacon trimming to the beef, I have added bacon to the grind and its damn tastee!
  8. bigwheel

    bigwheel Smoking Fanatic

    All my old sausage making experiences always wound up with a 3 lb box of bacon ends and pieces in the mix. Its good for what ails ya. Even kicks that good tasting chuck up a notch or two.

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