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Last updated on December 10th, 2019 at 05:20 am

Beef is one of the most consumed types of meats across the world. Beef is rich in protein and has low-fat content (which depends on the cut, of course!).

Beef has all kinds of health benefits and provides you with vitamins, and minerals such as iron and zinc.

Packed with multiple essential nutrients and amino acids, eating beef is a perfect way to fuel a healthy and active lifestyle for people of all age groups.

Beef can be cooked by using some cooking methods and is a delicious ingredient of a lot of fancy meals.

Restaurants offer tasty and healthy varieties of beef dishes, but you can also cook it at home.

Here’s a detailed discussion about the beef preparation before you start cooking it:

Thawing Beef

While you can cook frozen beef safely, it is wise to thaw them for a better flavor and texture. Thawing the beef could be done in three different ways:

Using a refrigerator

Sticking your frozen beef into the fridge is one of the most natural techniques to thaw your beef.

However, it could take quite some time to thaw even the smallest amounts of meat and might take up an entire day.

The thawing using the refrigerator helps you to keep the meat cold and safe for longer times.

Thaw a 5-pound beef for at least 24 hours. Once you have thawed the beef, you can easily keep the beef in the refrigerator for 3-4 days.

Using cold water

If you are looking for a quick thawing process, the cold water technique could be the right choice for you.

Immerse the packets of beef entirely in cold water and keep changing the water every half an hour to make sure the temperature is right.

It usually takes half an hour for a pound of beef. This method efficiently helps you to defrost small packages in less than an hour.

Changing the cold water here is the key because it could prevent the growth of bacteria.

Cook the beef immediately after you have thawed.

In the case where you can’t cook it immediately, you can keep it in the freezer below 40 degrees Fahrenheit to keep it safe.

However, it is advisable to cook the beef immediately after thawing for best results.

Using a microwave

Using a microwave could be another quick option for you to defrost your beef. By using your microwave’s defrost feature, you can defrost your beef effectively.

It is recommended to cook the thawed beef immediately to get the best results.

Trimming, Cutting, and Boning Beef

Trimming

When you are preparing your beef for a particular recipe, it becomes necessary to trim it.

Trimming primarily involves the process of removal of unwanted portions such as fat and sinew.

While trimming, you must have a clear picture of how much amount of fat you want to remove as per your preferences.

Using a flexible, sharp knife could make the trimming process smooth.

Cutting

Since the beef is made out of long and thin fibers, it is advisable to cut you beef across the grain so that you can get shorter fibers.

Cutting across the grains helps you maintain tenderness of the beef.

Boning

Owning a sharp and flexible boning knife could be the key here. To achieve sure cuts, you may need to remove the bones.

Cut the length of the bone and scrape the edges of beef across the bone to expose it from the beef.

Once you have exposed the bone completely, check the bone for any remaining meat. In case of any parts remaining, you can scrape the meat until you have entirely detached it.

Tenderizing Beef

The quality of your beef is determined by how juicy and tender your beef is. It may depend upon the cut of the beef and your cooking techniques.

Tenderize your beef with the following techniques:

Beat the beef with the mallet

Beating your beef with a mallet is one of the best ways to make your beef tender.

You can also use sophisticated tenderizing tools that can help you with excellent quality tender beef.

Slow cooking

Slow cooking is another useful technique to tenderize your tough cuts.

Make sure that you do the cooking at low temperatures for long hours if you want to have the best results.

Adding salt

You can also tenderize your meat by adding salt to it and keeping it for an hour or two. It results in the useful breakdown of severe cuts.

Slicing across the grain

Cutting your beef across the grain with a good quality slicing knife could help you tenderize your beef by cutting the long fibers into shorter ones.

Marinate

Marinating with acid could loosen the tough cuts making it tender and chewy to eat.

You can use vinegar, lemon juice, or buttermilk to marinate your beef.

Aging Beef

Beef aging enhances the texture and flavor of the beef along with breaking down tissues in the muscle making the beef tender and juicy.

In this process, the enzymes and microbes present in the beef tend to break down the connective tissues of the muscles to tenderize it.

You can use two methods to age your beef:

1. Dry-aging

Dry aging is the process of aging beef by letting it hang in the open air in a controlled environment.

Dry-aged beef has a better flavor and texture as compared to wet, dried beef.

The dry aging method allows the beef to lose moisture to give out a more concentrated flavor and improved texture.

How to dry-age your beef at home?

• Purchase a good quality beef from the marketplace.

• Unwrap the beef, then wash it and rinse it thoroughly. Pat dry the beef and re-wrap it in multiple layered cheesecloths on a tray without trimming

• Refrigerate the wrapped beef for up to a week. The longer you age the beef, the more tender and juicy it gets.

• Open the cheesecloth and re-wrap it every day for better results

• Unwrap the beef and remove the hardened potions before roasting

2. Wet-aging

All you need to do is put the cut in a vacuum sealed package and keep it in the refrigerator for the process of aging.

It is a simple process, but the texture and flavor of wet, dried beef are reduced as compared to dry-aged beef.

Tying Beef

It is essential to tie your beef before cooking to ensure that all the juices remain in the beef keeping its flavor intact.

It also keeps the beef in shape and helps you to cook the beef evenly.

Tying becomes essential when you have stuffed the beef with ingredients, and you don’t like them to fall out.

There is some twine available in the stores for you to pick from.

However, the most popular twine among butchers and chefs are the ones made from cotton.

You can also make use of dental floss if you have run out of twine.

There are different types of knots that you can use to tie your beef such as the butchers’ knot, the endless knot, and hans knot.

You can use the knot that is convenient to tie you beef properly.

How to tie beef for the best cooking results?

• Properly secure the twine across the beef

• Continue with a series of knots across the length of the beef

• Tie the beef first from its width and then from its long side to ensure a good tie around the beef

Trim off the excess twine, and you are good to go! Make sure you do not tie the beef too tight, or you could end up squishing your beef.

Grinding Beef

One of the most effective steps for proper grinding of beef is to cool the beef.

If the beef becomes less cold, it could make your grinding process very difficult.

It is also advisable to chill your meat grinder as well if you want the best ground beef.

Here’s a list of the steps that you need to perform to obtain the best quality ground beef:

Chop the beef into small cubes

Chopping up the meat makes your grinding process seamless.

Chill the beef cubes in the refrigerator for 30-45 minutes

Chilling the beef cubes keep it firm and helps it to remain stable and hold its shape making it pass quickly through the meat grinder.

Chilling the meat grinder too could make your task double easy.

Put the chopped pieces of beef into the meat grinder hopper

While putting the beef into the hopper, ensure that it has the right temperature to prevent any bacterial growth, particularly for large amounts.

Keep the filler bowl in a pack of ice to maintain the temperature too.

Switch on the meat grinder while pushing the chopped beef cubes into it

Push beef and other ingredients such as garlic, onion, or herbs into the hopper.

Your excellent ground beef is now ready to cook your fancy beef dishes.

F.A.Q

1. How long can the uncooked beef remain frozen without getting bad?

The duration of storage of uncooked beef depends upon the types of cut and can be stored for times ranging from 3 months to a year.

Massive cuts can be stored for 5-6 months while the smaller for only 2-3 months.

However, you cannot store them in a regular refrigerator.

You will need to ensure zero degrees Fahrenheit to keep the quality intact.

Shortcuts can be kept for 3-7 days in your refrigerator while ground beef can be kept only for a couple of days.

2. Can the defrosted frozen beef be refrozen?

I would not recommend refreezing defrosted beef.

It is because you may have to compromise with the flavor and texture of the refrozen beef making it dry.

There is also a microbial risk in the process unless of course, you have cooked it already!

3. Do you need to wash the beef before cooking?

It is not needed to wash your defrosted beef before cooking.

You can pat dry your beef by using a paper towel before cooking to make sure there is no moisture in it.

It will help your meat to cook well.

4. How do you cut your beef to find tender beef?

Cutting your beef against the grain could help you obtain a more tender and juicy beef.

It is because the long fibers are cut short when you cut against the grains making the tough beef tender.

5. How to tell when your meat is perfectly cooked?

The cooking time varies depending upon the cut, the cooking method, and of course the temperature and it is a bit difficult to generalize the idea.

The perfect way to check the doneness of your beef is to check the temperature with a meat thermometer.

6. Why is your stir-fried beef dry and chewy?

Your stir-fried beef could be dry and chewy because you might be using large batches on the pan.

It leads to uneven heating of the slices making them stew in their juices resulting in dry and chewy beef.

You can consider making small batches of beef on your pan to make sure that they don’t dry out and have their juices packed.

Also, consider cutting the beef across the grain to ensure more tender and juicy stripes.

7. Which is the best technique to thaw beef quickly?

You can thaw meat by using cold water for quick results.

Keep your packed beef in cold water and keep changing the water every half an hour to maintain the temperature or you could end up having bacterial growth on your beef.

It is advisable to cook the beef immediately after thawing.

You can also use the defrost feature on your microwave for some quick defrosting.

8. Should you wet-age or dry-age your beef?

The dry aged beef has very less moisture content and thus has a concentrated flavor and an improved texture.

The wet aged beef has a relatively mild flavor and is less expensive.

However, you can use the aging technique that best serves your flavor preferences and needs.

9. Can you cook the frozen beef directly?

Yes, you can always cook your beef which is directly taken out from the freezer.

However, it could take 50% more time as compared to cooking thawed beef.

Once you know all the beef preparation tips and techniques, you can go ahead and cook your favorite beef dishes with your tender and juicy beef!

Last updated on December 10th, 2019 at 05:21 am

When it comes to kitchen accessories and appliances, you are more dependent on the latest technologies.

This products to help you improve the efficiency of your business and therefore time and energy. It is especially the case with meat grinders.

Meat grinders are used to grind meat. Each machine will work monotonously in a more effective and faster way than human intervention.

Cooking, and especially cooking, attaches much more critical to the finished product not just how the dish tastes, but also how it looks and is presented.

Therefore, it will always be to your advantage to cut the pieces of meat in your food into even and homogeneous pieces of the right size.

Using a meat grinder makes cooking quicker, as it takes only a few seconds to chop the meat.

If you grind the meat with your own hands, it will take hours for the meat to finish. This mill is handy and helps you to cook.

Why use a meat grinder

With growing concern about E. coli contamination and other foodborne pathogens found in such foods as hamburgers and sausages, it is a wiser choice for you to grind your meat.

In addition to controlling the level of contamination, meat mincers can manipulate and control the ingredients that enter the food you prepare.

Not to mention the fact that you also saved money by forfeiting the service fee when you buy finished meat or processed products purchased at the store.

With such valuable advantages, it is a wonder that not all run away to buy their mill.

• It can help reduce the fat intake

One way to reduce fat is to have your meat grinder. Your meat grinder gives you the ability to manage what you eat.

You will no longer be subject to what spices and fillers are found in the meats at your local grocery store.  A meat grinder gives you total control over what gets into your meat products.

You are responsible for your intake of fats, salts, and other fillers as you have control over the ingredients. A meat grinder can help you in your quest for a healthier lifestyle.

• Store Purchased processed meat

There are concerns about food safety when buying processed meat, which is often caused by over-processing of food when grinding and when meat is selected.

The cuts used are brought close to the cow’s skin and extremities and risk more natural contamination during the slaughterhouse process.

In some cases, meat from different cows or even from different slaughterhouses is used and milled together.

Advantages of using meat grinders

Meat grinders are helpful if you are worried about a healthier diet because it is more robust to choose whole original cuts of beef for grinding.

Meat grinder would be a great addition to your kitchen because they allow you to appreciate fresh and straightforward products.

To eliminate the number of harmful additives, salts, and fats typical of containing meat from brands. Especially trimming is used and can be problematic because of their high-fat content.

HOW TO APPLY MEAT GRINDERS

A. How to Grind Meat for Sausage Making

Many meat grinder models have sausage attachments or fillers that can turn your machine into a sausage maker.

Popular grinders like Warring Pro and Weston offer these accessories as additional features. How do you use filler? First, use your meat grinder to make the ground meat mixture.

Simply cut your meat into 1 1/4 to 1 1/2 inch slices, add desired spices and grind in your unit. Note that the fat content of the meat should be at least 25% to 35%.

Steps to make homemade sausage

Second, follow these steps to make homemade sausage:

• Place the attachment or tube through which the mixture is extruded, through the mill’s sausage ring or the auger or feed head, if there is no ring, and tighten.

• Many devices have small and large sausage attachments and tubes to allow different sized sausage joints.

• Slide the sausage casing, over which the sausage meat is extruded, over the end of the sausage topping. Hang at least 2 inches from the end of the housing over the period of the system.

• Place the previously ground sausage in the funnel and switch on the meat grinder. Press the pusher of the unit to push the sausage mixture into the tube.

• Use the pusher until the mixture appears and extrudes from the end of the sausage attachment.

• Keep the sausage moist during extrusion by pouring it frequently. Continue extruding until the housing is about 2 inches from the fill. Turn off the machine.

B. How to Grind Your Own Hamburger Meat

Have you thought about making your hamburger at home, but you are not sure where to start or how it works?

You will be glad to know that the process is simple and can be done by anyone who wants to make his or her hamburger at home.

Steps to prepare your hamburger at home

Here are some simple steps to grind and make your hamburger at home.

• Take the meat grinder

Before you begin, you must first make sure that you have the right equipment. The meat grinder is the indispensable part of the material throughout the process.

Because we use it to mince the loose meat into small pieces that can be easily packed together.  Meat grinders can be purchased both at the appliance store and online.

If you want to process a lot of meat in your home, then you should look at the commercial meat grinders, which are slightly more powerful and can handle more meat faster.

Otherwise, if you only do this occasionally, then a non-commercial meat grinder will do the job well.

• Prepare the meat

Second, you want to prepare the meat that you will grind into the burger. Remove all grease, silver skin and everything else you do not want in your product.

It is your opportunity to decide the quality of burgers that you will have really. The cleanest burger with no fat or other surplus ingredients is preferable because it is healthier for you.

• How to cut the meat into pieces

Next, cut the raw meat into 1-inch pieces so that it can be quickly fed through the mill. It will make the grinding process much smoother.

Make sure your burger attachment is installed on the meat grinder.

• Put the burgers in the grinder

Once you have sent all the burgers to the meat grinder, you will run it through a second time to make sure you have ground everything right.

It eliminates any oversized pieces that may have made it the first time.

• Complete the process

When you are done with the meat grinder, pack the burger that you have made in sealed packs of about a pound or so, and freeze it for later use.  You can customize the size of each packet to your liking.

In the end, you have your supply of homemade burgers and can enjoy the work you have done yourself.

C. Make Homemade Bratwurst using a Meat Grinder

Bratwurst is a traditional German sausage with spicy pork and veal. In German Bratwurst means, “finely chopped meat sausage”.

Since the real bratwurst is not a sausage, it should be cooked directly after baking.

You can grill or fry it directly after filling the sausage, refrigerate it for up to one day before cooking, or freeze the sausage before use.

Make sausage yourself

Making your bratwurst is not that difficult, but a real challenge as the taste depends on you. For your meat to work correctly, it should be very cold when grinding.

You also have to make sure that the minced meat is well combined with all the spices and spices.

Spend time mixing them well and allow the meat a few minutes to absorb the spices. If you think it’s enough to test for a taste, cook a small patty.

The use of tasting in the production of bratwurst

Tasting is critical, as it is the only way to check if your bratwurst tastes good enough or needs to be improved.

It is through tasting that you can add more spices if you like; until you get the full and accurate taste that, you can be proud of.

Cooking sausages without tasting the filling is usually the major mistake, why some homemade sausage tastes less.

While some recipes provide the most accurate direction for a great taste, remember that not all of them will satisfy your liking, and if you are the family chef, you know that well.

What remember before cooking your bratwurst?

Before cooking your bratwurst, pierce it with a fork, so it does not explode during cooking. I usually fry small sausages in the pan, and they do not cook a problem.

But I am more careful with brats because they are more prominent. My daughter finds it perfect by poking some holes in with a fork and burning them in for a few minutes.

Probably 1-2 minutes to cook the interior a bit and then put in a frying pan to make the outside nice and fried like to get.

She is right; I think it is always good to open the sausages a little before cooking, so the pressure in the sausage does not build up. It just makes it perfect all the time!

On this bratwurst day, brown the outside in a pan, then pour a cup of beer or a little water into the pan and cover for another 15-20 minutes on the stove.

Serve in the traditional way or with cheese, relish, onions with mustard and the hard roll. Oh, do not forget a side of sauerkraut and beer.

D. How to Grind Meat for Meatballs

In this lesson, we discover how to do meatballs with a meat grinder.

Take your meat

To start, pick your preferred kind of meat, about six measures is sufficient.

Cut the meat

Cut-open the meat and take out all the bones. Cut-off most of the fat, but you can rely a few on the basis that it will cook out.

Put the cut meat on a mill

Then put all the meat in a meat grinder and add it to a great mixture. Next, close Romano cheddar and breadcrumbs, at this point thoroughly combine. Then add an egg and salt and pepper to taste.

E. Green Meatballs Recipe

Make meatballs

Combine this thoroughly to shape the meat into the span of a meatball. To cook them, put them in oil in a pan or store them until another time, guess!

Roasting versus simmering meatballs

Finally, we should discuss how to prepare the meatballs! You have two alternatives: roast or simmer in a sauce.

• Roast

The roast is the best choice if you plan to serve the meatballs in an option other than a sauce, or if you intend to solidify the meatballs for another time.

The roast also provides your meatballs a little more quality, as the outside melts in the oven.

You can grill the meatballs under the grill for the most extreme caramelizing, and firm edge serve, or you can cook them even more tenderly by frying on a hot grill. The two choices are shown below.

• Simmering

If you intend to serve the meatballs with a sauce, you can cook the meatballs just as well next to the sauce.

Not only the delicate simmering makes the most delicate and delicious meatballs you have ever tasted, but the sauce is also becoming more productive and more exquisite.

F. How to Grind Meat for Steak Burgers

There are burgers, did you know that are also steak burgers? If you had a real steak burger, you know how they differ.

Steakburgers possess a more vibrant, sinewy taste, and the surface is typically a bit looser than other burger burgers.

What makes them different is the point of taking steaks and making them steak burgers at home. Sounds confused. Not if you have a nutritional processor.

Find the right steak

After all, you can use every cut of meat you need, and you will end up with a spicy steak burger, but throw and sirloin, two steaks are usually found in supermarkets at a not-too-bad price.

What would be a good idea for you to look for?

Steak with a decent amount of fat and meat. While extremely lean steaks may seem like an exceptional low-fat option, burgers need fat together to keep the meat together.

If it is overly lean, you should influence free meat for the sandwich.

Cut the meat

Rock and ribeyes are excellent cuts of meat and reasonable for steak burgers but at that price, I would instead cherish them on a pan and eaten as it may be.

The Eye of the Round and other less expensive pieces of meat are great for steak burgers given the fact that once they are split in the nutritious machine, they are never again the deep cuts they once were.

Make the burgers

From here, I cut the steaks into 2-inch 3D shapes for the nutrition processor. While the Cuisinart is able, you cannot just throw in the steak and expect it to be treated the same.

The way to a stunning steak burger is not to revise or heartbeat the meat. Similar to making a standard burger, the meat stokes the meat, and nobody needs an ultimate burger.

Grind the meat

If you beat the majority of the steak in the meat grinder, you can choose the amount you need. Everything is very simple from here, not that the steak-burger process would have been complicated, right?

Softly process your favorite spices, patty they and either cooks them or grill them on the stove in a pan.

Since the climate has been excellent lately, John Flame has grilled these patties outside to make a decent roast out, but you can cook them at will.

Anything else to add

However, we did not stop there. , jalapenos, Mushrooms, and onions were roasted in a pan with some salt and Worcestershire for added flavors.

Process your burger with a roasted onion bun, and you have a burger steak quality, made at home!

Conclusion

So remember, if you are looking for a healthier and more natural way to eat, it is best first to know what you are eating.

With increasing concern about the contamination of Escolar and other food-borne pathogens found in hamburgers and sausages, you can never be sure what is in the ingredients, unless you prepare it yourself.

By grinding your food with a meat grinder, it allows you to do this by controlling what flows into the food.

Related Articles:

• Advantages of owning a meat grinder
• Difference between meat grinder and meat mincer
• How To Choose Bread Flour and Pasta Flour

Last updated on December 10th, 2019 at 05:22 am

This article is written by Shelly from Affordable Kitchen and Baths Website, an expert reviewer of kitchen and bath product.  The modern kitchen is today supplied with many different large and small appliances. However, it is rare to rummage through the cabinets in a kitchen and find a meat grinder.

Years ago, this was probably one of the first small devices designed to simplify the many tasks involved in preparing meals for the ordinary family.

Since most of the meat eaten at the family farm was either reared on the farm or acquired by hunting for nearby forests, the slaughter and processing were also done at home.

You raised, killed, slaughtered and processed it. So you knew exactly what was inside.

What are meat grinders?

Meat grinders are devices for chopping or cutting meat. The whole piece of meat must be chopped or cut into smaller pieces before cooking.

Meat grinders are used for this purpose. The meat can be chewy meat like lamb, pork, buffalo or beef or soft like chicken, duck or rabbit.

Meat grinders can grind both hard and soft types of meat. Meat grinders can be manually operated or powered by electricity.

Are they different from meat mincers?

It ought to be known that these two things mean the same. The fundamental principle behind these grinders and mincers is the same.  The meat is added to the mill, and the wheels are operated, resulting in the required operation.

In manual mincing machines, the wheels are turned manually, while in electric grinding machines, the wheels are operated by turning on the start button.

Which is the best? Meat grinder or Meat Mincer

One reason a meat grinder is a useful tool is if you want to know exactly what’s in your mincemeat and that it’s clean and hygienic.

If these are the kinds of questions that come to mind, then you should opt for a meat grinder machine.

Manual and electric meat grinder

A positive side of the manual mill is that the blade is known for a very long time. What’s more, than you can say for the electric ones.

Sometimes the motor of these grinders is not as heavy as the blade itself and burns out if not used carefully. So be sure to do your research before you buy.

Buying meat grinder

If you are looking for a meat grinder in the market, you should consider a few things before you make a wrong decision.

The first thing you need to keep in mind is the amount of meat you will process. The answer to this question will lead you in a direction in which you have the choice to buy a manual mill that is cheap.

The mini-electric mill will do the trick, too. Research the market before you buy your mill. There are tons of them available on the market, and you have to choose the one that suits you best.

What you have to remember

1. Meat grinders are very useful

Unlike many kitchen appliances, grinders can be used for many different things – grinding, chopping, cutting meat, fish, vegetables, and fruits. With correct plates and blades, you can also use it for sausage stuffing.

2. You are sure to use

Many people are worried about mills because they are afraid to push meat into the mill – they believe that their hand could be injured when it comes to the mill.

Of course, that can happen – but not if you use the grinder correctly. To make sure your grinder does not hurt your hand, you must use pushing plates, and everything will be fine.

3. There are different meat grinders for different needs

We know different types of mills, but basically, we divide them into two groups – manual and electrical. Manual mills are very affordable easy to use and made of high-quality steel.

They are suitable for people who do not want to use grinders very often, as their most obvious drawback is that they are manual.

If you grind large quantities of meat with the manual grinder, you will feel pain in hand. The process will also take a lot of time. Not to mention the fact that it is tough to press meat into the mill while turning the handle.

On the other hand, electric grinders are more expensive (their prices start at $ 150), but they will make grinding more comfortable, more comfortable and faster. You can also grind larger amounts of meat with them.

4. Meat grinders must be maintained

We all know that we have to maintain cars and real estate, but keeping kitchen appliances is not something we’re used to.

However, in my opinion, grinders need some maintenance if you want to make sure they work well for a long time.

Two of the most critical aspects of the maintenance of grinding machines are the sharp knife and the washing after use.

If the blades are not sharp, the grinder will not work as well as it should – to avoid dullness, it is advisable to use the grinder often, as this keeps the blades sharp.

It is also essential to wash the mill after use – grease and other debris can damage the mill over time.

Conclusion

If you’re one of those people who still have time and enjoy hunting as one of their hobbies. Having your meat grinder or mincer is almost a must.

Anyone who has tasted the freshly ground venison sausage. Or chili from freshly ground deer knows how meat really should eat.

Numerous meat processors dissect and process the meat from the stags you killed. But do you know that you get the meat from the deer? That you brought to the processor before the meat could have been spoiled?

When you process and mince your meat in your meat grinder. There is no doubt that the meat you give to your family and friends is exactly what you meant by it.

Last updated on December 10th, 2019 at 05:22 am

It is true that best meat grinders are handy powerful machines that get the work done in a pretty quick manner.

But if we know about The Process of Grind Meat without a Meat Grinder that can be a good alternative.

Well, when it comes to grinding your own meat, there are several paybacks that will surprise you. You do not need to be the trained professionals or pro chefs to grind your own meat.

The only two appliances required are the food processor and a freezer.

The amazing part of the whole story is you control everything ranging from quality, freshness and even the size of cuts. In short, you have full control over what goes into your burgers.

Why You Would Want To Grind Meat without a Grinder

Well, perhaps this sounds strange given that electric things always seem better to use. However, there are a number of reasons as to why you may decide to enjoy some time with your freezer, blender, and cuts of unground meat rather than run to the store or use a meat grinder.

Here is why:

• You can comfortably prepare outstanding burgers for your summer barbecue, something you can’t find in the stores

• You are in a better position to avoid cross-contamination. There are no mixes of leftovers

• There is full control over the quality and freshness of the ground meat. Simply get what you want.

• The meat ground and used immediately is definitely fresher than the one that has stayed for a while in the store.

Remember To Chill Your Meat and Blades

For more even and easier cuts, keep everything cool. You will love how clean the cuts will be, and most importantly, the way fat stays intact.

However, do not solid-freeze everything completely. Cut the meat into 1-inch cubes, arrange them on a baking sheet and place them in the freezer. 20-30 minutes will do you good.

Keep the middle pliable and the corners and edges stiff. If possible, throw the blades too into the freezer, it makes a whole big difference.

What You Need

• Blender/food processor

• Raw Meat

• Freezer

• Chef’s knife

• Baking Sheets

• Plastic Wrap

Procedure

• Using the sharp chef’s knife cut the chunk of meat into 1-inch cubes for an easier grind

• Place the cuts on a baking sheet and freeze

• If possible freeze the food processor blades too

• Start grinding by placing the cuts into the processor. For better results, fill your food processor half full and grind in batches of about 10 minutes or so.

• Be careful not to over-process the meat. Finely chopped meat will do just fine. The paste is not required here.

• Repeat the process until you have turned your whole chunk of meat into the finely ground meat.

• Thoroughly clean the food processor after you have used it.

You can also check: Grinding Your Own Meat Using a Meat Grinder

Check this recipe: https://www.grinderreviewed.com/how-to-make-beef-taco-quinoa-bowl/