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Ground my meat: what went wrong?


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Ground my meat: what went wrong?

e_bone | | Jul 6, 2014 03:32 PM


I've been pleased with the 4 times I've previously ground my own meat for hamburgers. This last time was less pleasing by quite a bit.

I shopped for "what's on sale" but as it was feeding my in-laws I wanted it to be semi-special as well. I had nice chuck steaks (about 2#) and as they had filet on "close out" at about $6/lb for odd shaped hunks I snapped up about 1.5# of that.

I froze my grinder equipment (including the catch bowl) for a couple of hours and then chilled my cut up meat in the freezer for about 20 minutes.

I grabbed pieces from both cuts of meat alternating to try and get it close to uniform in "mix". I ground it on my "large" ring first and caught it in the cold bowl. So far so good.

I then added it back into the grinder after changing to the smaller die. (I have the Kitchen Aid grinding stuff, by the way).

By now we were starting to get a little warm I'm sure although I don't know if it had an effect on things.

I grilled my burgers (they were just about room temp when I grilled them) and hit a medium temp on them. They looked great. Juicy. Etc.

But the taste and texture... not so much!!

There was a sort of grittiness to it. Micro grit but still grit. NO I didn't grind any bones. The flavor was flat (and yes I sort of under seasoned, but still). There was maybe a mineral or liver flavor present. It didn't taste juicy like it looked. Not HORRIBLE but golly I could have done better just opening a package of grocery-ground.

My thoughts on what may have been contributing to my disappointment:

* The butcher said the filet was a little long in the tooth. That didn't matter to me but maybe it should have.
* Filet may just make crummy burgers but for the record- I love the taste and texture of filet
* Too warm , lost fat?
* My chuck wasn't real chuck or something (although it looked just like every other chuck roast /steak I've had)
* Not putting enough salt on the burgers really had significant effect

I've previously used a variety of mixed cuts: chuck, brisket, ribs, sirloin. I've always loved the results. This one was an anomaly (I hope!)

Your thoughts welcome.

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