On New Year Eve I finally took the plunge and got myself a meat grinder. I had been trying to decide if to buy one or not for over a month. I had read much and many times eulogizing the merits of grinding your own meat ( sounds painful ) but it's a lot of money if I don't use it. Is it really going to make that much of a difference. The answer is a big fat hell yes.
I had been trying to decide and 2 things pushed me over the edge. I had eaten at meat market ( I want my burgers to taste like that!!! ) and was having people over. Initially I was going to order take away since there would be much drinking and it's easy but wouldn't it be great to make some special burgers on New Year Eve?! So I took the plunge.
Breville VTP141 Meat Grinder and Sausage Maker
The reasons are that, firstly, you can control and know exactly what's in your grind. You know it's all quality. There are no nasty bits, off cuts, old bits, undesirables bits and so on. You can also pick the meat you want to use. For making burgers this very important because you want a high fat content. Many say it should be as high as 40 percent and I have even seen it said by some that it should be 50 percent fat content. Mostly people recommend chuck ( braising steak or stewing steak here because of it's flavour and high fat content. )Although I have been rather extravagant and grinding up well marbled rib eye steak because it has bags of flavour and high fat content.
Another benefit is you can cook your burgers to rare with confidence. It's one bit of fresh quality meat that you ground yourself rather than thousands of cows of varying age and quality all mixed up together. A rarer cooked burger means more flavour and juiciness.
A pack of minced beef in a supermarket will have been sitting around for awhile compacting. When you make your own burger from meat you ground yoruself it's much looser. If you are careful in bringing it together ( packing it as lightly as you can ) there are spaces in the burger for the fat to melt this bastes the meat and provides flavour.
If you love burgers ( or any other ground beef based meals ) then I really urge you to splash out on a meat grinder. This makes AMAZING burgers. You won't believe the difference. I was at a loss how to make my burgers as good as places like Byron and Meat Liquor but as soon as I tasted my home ground burgers I knew I had cracked their secret. The burgers are flavourful and so juicy. Amazing. I will never go back.
As I write I have made burgers 3 times with the grinder and all have been simply out of this world. I have been using ground rib eye but next week I will try grinding up sirloin steak and see how that goes :-D
It has a sausage making attachment in it... but that's another story and another thead. Maybe we should make a sausage appreciation thread lol
Edited by wobbly_Bob at 15:20:56 06-01-2013
Edited by wobbly_Bob at 15:22:05 06-01-2013
I had been trying to decide and 2 things pushed me over the edge. I had eaten at meat market ( I want my burgers to taste like that!!! ) and was having people over. Initially I was going to order take away since there would be much drinking and it's easy but wouldn't it be great to make some special burgers on New Year Eve?! So I took the plunge.
Breville VTP141 Meat Grinder and Sausage Maker
The reasons are that, firstly, you can control and know exactly what's in your grind. You know it's all quality. There are no nasty bits, off cuts, old bits, undesirables bits and so on. You can also pick the meat you want to use. For making burgers this very important because you want a high fat content. Many say it should be as high as 40 percent and I have even seen it said by some that it should be 50 percent fat content. Mostly people recommend chuck ( braising steak or stewing steak here because of it's flavour and high fat content. )Although I have been rather extravagant and grinding up well marbled rib eye steak because it has bags of flavour and high fat content.
Another benefit is you can cook your burgers to rare with confidence. It's one bit of fresh quality meat that you ground yourself rather than thousands of cows of varying age and quality all mixed up together. A rarer cooked burger means more flavour and juiciness.
A pack of minced beef in a supermarket will have been sitting around for awhile compacting. When you make your own burger from meat you ground yoruself it's much looser. If you are careful in bringing it together ( packing it as lightly as you can ) there are spaces in the burger for the fat to melt this bastes the meat and provides flavour.
If you love burgers ( or any other ground beef based meals ) then I really urge you to splash out on a meat grinder. This makes AMAZING burgers. You won't believe the difference. I was at a loss how to make my burgers as good as places like Byron and Meat Liquor but as soon as I tasted my home ground burgers I knew I had cracked their secret. The burgers are flavourful and so juicy. Amazing. I will never go back.
As I write I have made burgers 3 times with the grinder and all have been simply out of this world. I have been using ground rib eye but next week I will try grinding up sirloin steak and see how that goes :-D
It has a sausage making attachment in it... but that's another story and another thead. Maybe we should make a sausage appreciation thread lol
Edited by wobbly_Bob at 15:20:56 06-01-2013
Edited by wobbly_Bob at 15:22:05 06-01-2013
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