Why the hell do people use 80/20 ground beef? Even when it's

>>8538521
fat tastes good

>>8538521
Because you're too dumb to grind your own.

>>8538521

Because people are plebs who like juicy hamburgers.

Patrician hamburgers are dry like a new sponge and cooked gray all the way through.

>>8538521
Because it's good, faggot. If you don't have fat in your burgers then you're fucking up.

>>8538521
Grind your own, faggot, instead of buying rancid dogfood grade meat from a shit grocery.

>>8538521
Fat is where the taste is. Its why wagyu is so coveted and why everywhere on the planet except America, dark meat chicken cost more than white meat chicken

>>8538521
should use what then 95/5?

>>8538526
>>8538823
point taken, though that is just too much to taste good for me I guess. it's like too much salt or too much sugar.

>>8538582
>>8538820
how do you guys grind yours? I want to know your method specifically. I'll google it too and get other info to develop a method, but I want to know how you do it. I have this dread that it's going to involve owning a deep freeze.

>>8538823
>dark meat chicken cost more than white meat chicken

Shhh, don't draw in attention to this like what happened with ox tails.

>>8538823
>dark meat chicken cost more than white meat chicken
not in the uk

>>8538521
The 20% fat stuff? It is fucking horrid, I always buy the 5% stuff. Bought it once or twice by mistake and you end up with a horrible fatty liquid when you fry it, and the food tastes really oily as well. Never again.

>>8538886
yeah that's what happened to me. I ended up draining all the fat off and then putting the crumbled hamburger in a colander and running hot water over it. that actually improved it a lot. still had some fat but didn't taste/smell like I was eating a tallow candle.

>>8538846
It depends on what you are using the meat for. I like to use the leanest chuck roast I can find and fill in the missing fat I want with lard. Lard tastes better than tallow to me.
If I'm using the meat right away I might also add spices while grinding. I like salt, coarse pepper ,onion powder, and garlic powder for burgers.

>>8538846
>how do you grind your own meat

If you have a Kitchen Aid and are only going to be grinding small amounts, buy the meat grinder attachment. Otherwise, you can pick up a decent one with 1500 watts of power for $50.00 on amazon.

You just cube your meat, chuck gives around 80/20, and put in freezer for an hour so it firms up. It grinds better that way, but if you have a 1200 - 1500 watt machine it's not absolutely necessary. Just make sure it's well chilled in the refrigerator.

>>8538946
>>8538953
cool, thank you for the info.

>>8538521

Fat adds flavor. 80/20 is great for grilling burgers.

>>8538521
80/20 is ideal for meatloaf or grilling. Why do you like dry flavorless beef? Might as well get ground chicken.

>eating beef

>>8538521
Thats the right amount of fat for burgers. 70/30 is best for burgers.