Let Us Talk Grinds

Let us talk grinds. 

by: Szabo the Butcher,

    Hey everyone this post isn't my basic article form obviously. I'm going to write a short letter instead discussing grinds and my thoughts.I hope this will spark some conversation down below. I would love to read what y'all think on the subject as well. We this change today? Well, I've been working some time on a large article I believe all of you will enjoy. That's for a couple weeks and I wanted you all to know i'm still writing and active.
    So, Grinds whether beef, pork, lamb, chicken or turkey (among others) the protein to fat percentage is key in determining what meal it would be best used for. Other important factors include the section of animal taken for grinds. This most evident in poultry because muscle groups defined as dark meat and white grind and cook differently. Yes, the different muscle groups fat content is different (leading to greasiness)  but also the texture after the cooking process will be quite different. This is not to say that is not the case in let us say beef. However, you can add fat to lean section during the grinding process and as for mentioned the protein to fat ratio will determine best use of the grinds.

The different percentages common in beef, lamb, pork, and poultry (chicken/turkey) and suggested uses:

Beef 95% or higher lean protein- ground beef tartar, Chili, Meat sauce (Bolognese)

Beef 90-92% lean- Chili, Meat sauce (Bolognese) Lean burgers (that should served rare to medium rare) Meatballs

Beef 85% lean- Burgers (served medium rare to well)  Meatloaf, Meatballs,Meat sauce (if using 85% you certainly will need to skim fat) Ethnic ground meat dishes (many call for other species that commonly beef can be substituted for)

Beef 80% lean- Burger (medium to well) Beef sausage, Meatloaf (plain) Deli meats (fine ground and course ground varieties.

(Note * I suggest serving leaner burgers rare for softer texture and better flavor. Also, I suggest 90-92% Meatballs for pan fry, oven,or dutch oven varieties such as Swedish or American brown gravy. I would use 85% lean Meatballs for red gravy or sauce though you can use 85% for styles listed above as well)

Lamb 77% lean- Sausage, Kofta, Gyro meat, Cevapcici (mixed with 80% lean pork) Shepherds pie

Lamb 85% lean- Shepherds pie

(Note* 85% lean lamb will generally need be requested and taken from the leg at significantly higher cost. So, watching my video located in this blog on breaking down a lamb leg for a lamb mace roast take the top round I remove and trim further some of the other trim and grind yourself)

Pork 80% lean- Sausage, Sausage patties, Pressed Hams. Varieties such as traditional are finely ground (professionally are emulsified in choppers) while Spam medium ground and pork roll (Taylor Ham) course ground. ground pork to add to lamb for Cevapcici,  to beef for Hotdogs (80% beef 20 % pork)

Chicken (white meat) 95-98%  lean- Chili, sauce, patties (should be mixed with other ingredients)

Chicken (dark meat) 88-90% lean-  Sausage, Chili, sauce, patties (mixed or plain)

Chicken Mix (dark/white) 90-95% lean-  Sausage,patties, chili, sauce etc.

Turkey (white meat) 92-95 % lean- Chili, patties, sauce

Turkey (dark meat) 85-90% lean- Sausage, Chili, patties, sauce

Turkey Mix (dark/white) 87-92% lean- Sausage, Chili, patties etc...

(Note* Extra lean white meat Turkey readily available, same uses as white meat)

Grinding at home? Here are some tips and methods!

    I will start with Beef Tartar. As this is a raw dish, I feel it imperative that I devote significant description for your party, Make sure your grinder is freshly cleaned extremely well. You should use the leanest beef possible. I take a chunk from a top round devoid of any exterior fat. London broils are perfect to use after trimming any fat you see. (Note* do not use oyster cut/ first cut London broils) Then, pass this meat through your grinder a minimum of three times. When grinding meat several times through less and less meat will fully pass through as it becomes extremely fine. To not loose meat on your last pass finish with a slice or two of bread to push out remainder without exposing the lean grind to any fattier trim.  
     For all other beef, lamb and pork grinds two passes are sufficient. The fine-course measure of the grind is determined buy the grind plate. The grind plate is the circular plate attached directly after your grind blade and the size of the holes are the gauge. Larger the hole the courser the grind. The exceptions for the two pass procedure are pressed ham and or extremely fine sausage. Example: Hotdogs, beef and pork may be passed through 3-4 times because in your kitchen (generally) you will not be emulsifying the meat with a chopper. You will use the bread method to finish.
      When grinding poultry, as with tartar, be conscience to have a freshly cleaned apparatus. Poultry should only be passed through once. If passed more the meat will be far to broken down to form patties. Nor is there a reason to grind more for sausage. When doing a mix many will pass it through twice for an even look. I rather recommend that you pre-chop the white and dark meat mix by hand and then pass it once. This is not as pretty but cooks better and eats better.

These are my thoughts, looking forward to hearing yours!

Szabo