Beef makes an important part of the diet for most households. Well processed beef is what you need to make a super delicacy. For making most beef products, you need to grind the beef first. The big question however is how to best grind the beef. Using the best meat grinder helps a great deal. Which is the best meat grinder? Well, that’s the question I have tried to help you answer. I will help you find the best way to grind your meat and enjoy the most scrumptious burger at home.
Find the Best Meat Grinder
A good grinder gives you control over what you put on your table. It should allow you to adjust the preparations as you like. A good meat grinder especially at home will ensure that you have just the spices you need in the preferred proportions rather than the already included spices that come with store-bought products.
There are variations you need to consider when purchasing your meat grinder. The quantity of meat you’ll be preparing is something to keep in mind. Small scale users can use the simple hand crank units whereas for commercial users, sophisticated models work best. Of course your budget matters too. There’s a lot of meat grinders on the market, so go for a machine that does not stretch your financial capabilities.
Several meat grinder reviews are available and can guide you well. Generally, a good meat grinder is one which does not discolor your meat. That’s a big no. Instead, look for one with quality blades that are strong and sharp. Electric grinders are good in many ways but you can also use a manual device well as long as you choose a good one that is strong enough and can cut even the toughest meat without deformation.
Quality Meat
The meat you get from your butcher will largely determine the final beef product you process. Different types of meat work well for different delicacies. If you have a burger in mind for instance, you could consider buying chunks of fat-edged meat and roasting them prior to cutting. First boil the roast for about a minute and rinse with cold water. The way you prepare your meat pre-grinding is very important and will directly impact the end result. So don’t think these are steps you can skip.
Have Nice Cuts
Cutting your meat into small pieces is the first step towards well-ground meat. Try to make the shapes into cubes of approximately 1 square inch. Well, you don’t have to measure your cubes using a ruler of course. Just estimate using your eyes; it is not an examination. A sharp knife is what you need to cut your meat into precise pieces. The edges should look just fine, something you can achieve with a sharp knife. While many people ignore the knife they’re using, that’s not something you should do. If your knife is not sharp enough, you will see ‘hairy edges’—not something you want.
Slightly Freeze the Pieces and Grinder
Spread the cut meat cubes on a surface and put in the freezer for about 20 minutes. They should be placed apart. Adjacent pieces should not touch or they will stick together during the freezing process. The freezing also makes the edges of the pieces a little bit tough while the middle parts still remain soft. The aim is not to freeze your meat pieces per say, but to make them a bit tough. After you have done this, the meat grinder will grind your pieces finely and with precision rather than just tearing the flesh apart.
Freezing your meat grinder is an equally important in this process, and it should take the same amount of time as that used for freezing the meat pieces. A chilled grinder works better than the one at normal room temperature. Why you ask? It’s the same reason why bakers chill their steel bowls along with the whipping cream. If the equipment is at room temperature, the chilled whipping cream (or frozen meat pieces in this case) will instantly face a fall in temperature and thereby, not have the same results you desire.
Grind Your Meat in Pulses
The perfect grind can easily be achieved by filling the grinder with enough amounts of meat. Do not heap the machine. Even if you have a big chunk to grind, try being patient. It won’t cost much. Grind the meat in about 10 second pulses. When the grind looks as you would like it, empty the pieces into your bowl and add the next batch. However, if you notice some big particles still in the mix, repeat the grinding process once more.
Bottom Line
Grinding beef is not a one-step process and you have to get most of the procedures right for an ideal product. The bottom line however is having the best equipment and ingredients. You can achieve quality ground meat without having quality meat to start and definitely not without the right equipment to treat it. Next time, add some spices when grinding to ease your subsequent operations. The simple chain in order of seasoning can do wonders.