culinary review

How To Chop (Grind) Your Own Meat

Fri Feb 19, 2010 12:12 pm
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Comments: 4 Views: 13349

When you buy ground beef, pork or other meats in the store you can never be sure exactly what that meat contains nor trust that is hasn’t been contaminated by grinding equipment. Usually, the more steps the meat has gone through, the more you can’t trust the quality.

If you’re making something that you don’t want to over-cook, such as a medium-rare hamburger or meat loaf, or if you just want to ensure the quality of your meat, then you’re better off buying a larger cut of meat and grinding it yourself.

  meat chopped_meat

Most people don’t have a meat grinder in their kitchen, but a food processor is a relatively common appliance and works excellent when chopping meat to a ground consistency.

When you’re chopping a piece of meat to such fine pieces, the quality of the meat matters less. Cuts such as chuck, round, or bottom sirloin are perfectly fine choices.


How To Chop Meat
Start with cleaning your meat. Remove any silver skin or other connective tissue. The more fat you remove, the leaner the ground beef will be. Remember though, that if you are planning to make hamburgers for example, you want to make sure to keep some fat. Fat ensures moist meat and the more fat you remove, the drier the meat will be.

Cut the meat in about quarter inch size cubes. In small batches, process the meat in the food processor with the cutting blade for about 5-10 pulses - the more pulses, the finer cut. It’s important to not put too much meat in the food processor at a time when you are doing this, then the meat won’t cut as well, especially if any connective tissue remains.

Once you have processed all the meat to a desired size, you’re ready to cook with it or freeze it to use at a later point.

Wed Jan 28, 2009 8:29 pm

Wed Jan 28, 2009 11:13 pmWe use a Cuisinart 720-watt 14 cup Food Processor and it works great. I am sure you could use just about any full size food processor.

Fri Jun 12, 2009 2:16 pm
Name: Captain | Comment: A food processor will CHOP the meat well but it's not quite the same as grinding.
I seriously recommend getting yourself a grinder. I use the Kitchenaid attachment & it is awesome but also have owned the "clamp to table" style hand crank units that last for generations.
Which ever way you go, use tough cuts of meat like Chuck, Brisket or Shank meat because the hard working muscles have more flavor. Cut it or have it cut in long 1/2" strips & make sure that your meat, & your grinder are COLD (refrigerate the grinder for 30 minutes before use).
Buying ground meat from the store is challenging, ground Round or Chuck MUST be those muscles only by law but "ground beef", even if it is very lean can be any combination of cuts INCLUDING the diaphragm & esophagus of the cow (according to The USDA Data that I read around 4 years ago).
While these parts of the cow may be fine to eat, I want to know when I'm eating it & why.
Grinding your own meat virtually eliminates E-Coli poisoning & this usually occurs when factory ground meat is contaminated by COW POOP. Do an internet search of: Ground beef E-coli recalls: & you will see THOUSANDS of recalls that will scare the poop out of you.
I'm quite sure that there is no cow poop in my kitchen.
In case your are wondering, I am a certified tradesman butcher.

Cheers & happy grinding,... Captain

Fri Feb 19, 2010 12:12 pm
Name: barkeep_mn | Comment: Wow! Thanks, captain. I never thought about the e-coli connection but you're right. Even if it were present on a, say, round steak, it would only be on the surface. Grinding my own makes great sense. BTW, I, too, have the KitchenAid grinder attachment and use it frequently. My food processor works, too, but I prefer the grinder.

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