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If you really want to know what is in your hamburger, grind your own. This way you can control the fat content as well as the cut of meat.www.wassis.com
You can also SAVE MONEY by using a meat grinder. Buying a chuck roast is less per pound than store bought ground beef. Ground chuck is great for meatballs, burgers, or a pot of chili!
Don’t stop at beef! Grind up chicken, turkey, veal, pork or venison for your favorite recipes!
First, slice the roast into pieces that will fit easily into the grinder.
Then, trim the fat, leaving only the portion that you want. The amount of fat you add is up to you, but for best results, use at least 10 percent fat to meat ratio. Just remember that the fat is where the flavor is, and it also adds moisture for a juicier end result.
For burgers, a coarse grind is preferred. For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
A Little History of Ground Beef
Chopped or minced beef is certainly not a new innovation. Beef tartare, consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, dates back to Russian medieval times. The Tartars were known to shred their meat and eat it raw.
The term hamburger is derived from the city in Germany, the original Hamburg steak was a piece of meat which was pounded until tender, not chopped or ground.
By 1902, hamburger had evolved to the meat being put twice through a grinder and mixed with onion and pepper, much closer to the hamburger we know and love today. By 1912, the hamburger as ground beef on a yeast roll had caught on, and the term burger soon stretched to include other meat and seafood cooked meat sandwiches. Cheese as a topper shows up in print at least as far back as 1938. The distinction of being the first hamburger stand belongs to White Castle whose first store opened in Wichita, Kansas in 1921.
You can also SAVE MONEY by using a meat grinder. Buying a chuck roast is less per pound than store bought ground beef. Ground chuck is great for meatballs, burgers, or a pot of chili!
Don’t stop at beef! Grind up chicken, turkey, veal, pork or venison for your favorite recipes!
First, slice the roast into pieces that will fit easily into the grinder.
Then, trim the fat, leaving only the portion that you want. The amount of fat you add is up to you, but for best results, use at least 10 percent fat to meat ratio. Just remember that the fat is where the flavor is, and it also adds moisture for a juicier end result.
For burgers, a coarse grind is preferred. For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
A Little History of Ground Beef
Chopped or minced beef is certainly not a new innovation. Beef tartare, consisting of finely chopped raw steak or high-quality beef mixed with various herbs and spices, dates back to Russian medieval times. The Tartars were known to shred their meat and eat it raw.
The term hamburger is derived from the city in Germany, the original Hamburg steak was a piece of meat which was pounded until tender, not chopped or ground.
By 1902, hamburger had evolved to the meat being put twice through a grinder and mixed with onion and pepper, much closer to the hamburger we know and love today. By 1912, the hamburger as ground beef on a yeast roll had caught on, and the term burger soon stretched to include other meat and seafood cooked meat sandwiches. Cheese as a topper shows up in print at least as far back as 1938. The distinction of being the first hamburger stand belongs to White Castle whose first store opened in Wichita, Kansas in 1921.
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