I want to try to ground my own burger meat from beef chuck slab. I read that you can incorporate fat trimmings into your ground beef for more flavor and juiciness. I usually toss out the fat trimming when I prepare my pork ribs, beef ribs or fatty steak cut. I will start saving these trimmings. Have anyone tried this?
I make sure to toss out the silver skin stuff. Do you guys also cut meat along with the fat trimming to add to ground meat or only the fat trimmings for the ground meat. I heard some folks do a mixture of chuck, beef short ribs and brisket for their burger meat. I am not sure I want to cut meat out of a more expensive cut just to make a burger.
Thoughts/advice?
I make sure to toss out the silver skin stuff. Do you guys also cut meat along with the fat trimming to add to ground meat or only the fat trimmings for the ground meat. I heard some folks do a mixture of chuck, beef short ribs and brisket for their burger meat. I am not sure I want to cut meat out of a more expensive cut just to make a burger.
Thoughts/advice?