So the restaurant I work for cuts their own steaks, and when trimming off the fat a ton edible parts go right into the garbage. I wanted to try making some ground beef out of it, and I was wondering if I should be cutting off most of the fat first? Sorry I'm not super educated on this stuff, I just hated seeing so much waste
by ozwilde
20 Comments
15% so you’d have an 85/15 mix. But you can go higher like 73/27 for burgers and sausages. I prefer 85/15. Easy to measure, easy to make. You can make the rest into tallow for cooking, soap making, whatever.
Same as the grocery store ratios, 80/20 is the standard meat to fat. 70/30 is fatty and 90-93/10-7 is leaner.
Fattier ratios help the burgers maintain shape when cooking. Leaner ratios will shrink when cooking and will likely end up drier than fattier ones
10-20% typically
I generally do a 4:1 ratio of lean to fat.
All
All of it, fat isn’t the demon people have been told it is, you can thank sugar lobbyists for that. Unless you genuinely don’t like the taste, leave it all as it helps brown the meat better without drying it, it helps burgers, meatballs etc hold together better, and it just plain tastes better.
20% by weight
80/20 beef/fat you can push the fat more to your liking
Fat is where flavor lives. I’d estimate 15% fat at least. Pour off the fat if excessive
Whatever you fat you’ve got left. Put in an oven dish with a bit of water (stops the fat from burning). Use a low temperature of 120-150°C (250-300°F) for anything from an hour and a half to four hours. I check every hour. When it’s done, put it in a container, store in the fridge. Great for cooking.
I do like 60/40 if I’m doing smash burgers and whatnot. It drains or burns off but man does it make a juicy flavorful burger. Other than that I usually shoot for like 70/30
I really wouldn’t stress over it much. A lot of it is gonna cook out anyways.
All of.it..remove the hard crusty fat and grind it all.
Render the fat into tallow that stuff is liquid gold
8 percent
Try eyeballing 30% fat. Then make tallow from the fat trimmings. That’s how you maximize yield. Bring that shit up when it’s time for your next raise.
Question is what are you gonna do with the ground beef? Tartar? relatively lean:up to 10% Smash burgers? easy 20-25%.
At least 80% of fat should be removed
i thought this was a dude lying chest down with his head blown out. i hate the internet.