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Pro tip: Stop trimming all the fat off chuck roasts before grinding
After 5 years of doing it the lean way, I watched a guy at Portland Meat Collective mix 20% fat back into his grind last month and the burgers actually held together without turning into hockey pucks, anyone else been overtrimming their whole career?
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marymorgan16h ago
That line about "hockey pucks" hit me hard. I spent years trimming chuck roasts bone-dry because I thought leaner meat was just better. Then a buddy made me try his grind with all the fat still in it and I couldn't believe the difference. Burgers actually stayed juicy and didn't fall apart on the grill. It was a real wake up call for me too.
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