HOW TO MAKE GROUND BEEF...WHY I GRIND MY OWN MEAT & WHY YOU SHOULD CONSIDER DOING IT TO!

Today I show you how to make, pack & store your own ground beef. I’ll show you just how easy it is & give you the reasons why you should consider doing so also!

[@Sola_Scriptura_1.618]

Great video with great content! Feedback for anyone thinking of grinding their own beef - this is well worth the investment! The only thing I suggest is never to use your fingers to feed the meat into your auger - this is very dangerous! I also suggest you invest in a vacuum seal system to maximize freshness and minimize freezer burn! The plastic wrap technique demonstrated in the video looks promising. Still, I vacuum-seal everything from ground beef, and homemade meat sauce to chicken wings with great success and zero freezer burn!

[@dreadtofro]

I was thinking the same thing. Don't most meat grinders come with a tamper or something similar?

[@cherylspringtime]

Loved the chubs idea. I made sausage patties by freezing the chub for 3 1/2 hours and then slicing into patties (without the wrap) and it worked perfectly. I then laid them on wax paper and froze completely before putting them into a freezer bag, so that I can simply remove a sausage patty for breakfast. I had wondered the best way to do that until I saw your video, so thank you so much!

[@BigShticks]

Cheryl Springtime Thanks! But now I’ve actually learned something from you, so thank you!

[@lostandgone9929]

I cringed everytime u put you're hand in the grinder your brave

[@BigShticks]

Believe me your not the first to say that. If I had fingers as long as arsenio hall then I’d worry. My fingers are about 4 inches & the chute is about 6 inches to the auger so my fingers could never get down that far. But I totally get the optics! Thanks for stopping by.

[@BillGreenAZ]

Me too. I expected a bit of purple glove to come out in the ground meat. :shudder:

[@Corvo131]

Your* hand.. you're* brave. Sorry i had to 🤭

[@9929kingfish]

If you can substitute “you are “ for you’re, then you are using “you’re “ properly.

[@ceecee8757]

Just discovered your channel! This totally makes sense to grind your own meat. It's more cost efficient too! You basically saved about $4 to $5 /lb seeing that ground beef prices have skyrocketed. God bless you and your fam!

[@BigShticks]

CeeCee Thank you so much! Same to you & yours.

[@debralivingston7298]

This guy knows what he's doing! This should go viral!

[@BigShticks]

Debra Livingston Appreciate the suggestion!

[@patf03]

Ok I guess he knows what hes doing ...but why not lay all the meat out on the meat tray that goes into the grinder ...isnt that the purpose of that tray thing

[@socomcygnusx1778]

We use vacuum sealer bags. We size them so we can squish the meat out flat. Makes it easier to store, and quick to thaw. No saran or foil required.

[@rosiejenks5802]

We do that too! Game changer ! Fits in the freezer better and thaws quicker 👍

[@GeoHoleNoNe]

Nice job bro! Very impressed. You inspire me to do this one day. I buy my 80/20% ground beef from a local butcher. I’ve always wanted to do this. Right now I currently rent a condo... so once I have my own kitchen I can. Again, very professional!

[@BigShticks]

George Patterson Thank you! It’s definitely worth doing. The possibilities & manner in which you use it are endless. Not to mention the texture & quality will be unrivaled.

[@GeoHoleNoNe]

Big Shticks when I make my make my own ... I’ll let you know how it goes. Hope all is well with you and your family!

[@BrandonLehr420]

As a BBQ Pitnovice with a Pit Barrel Cooker and a few months of BBQ experience, I'm loving the channel. KZbin is where I'm learning to cook and BBQ for myself. I appreciate the informative videos. Keep up the great work and I look forward to learning more. Thank you.

[@BigShticks]

Brandon Lehr Thank you for the kind words! Much appreciated & as always thanks for watching! More to come soon...

[@richardr2238]

Thankyou sir, this video was very informative and will also help us fight inflation as well . I just bought a gourmia grinder for 60 bucks, it"s gonna save me so much money being on Carnivore ! Blessings to you and your family 😊

[@BigShticks]

Likewise bud! I absolutely love grinding all meats. Once you start, it’s kind of addicting. Watch, you’ll be making your own sausage in no time.

[@77bubba00]

Good video! Fresh ground is definitely better than store-bought burger. Sometimes the pre-ground is ground too fine, making meatballs, burgers, and meatloaf too dense. I've had some meatballs that were the consistency of wet clay and were hard to cut with a fork. Blah. I prefer a courser grind. I just finished grinding 9 lbs of beef (using my food processor) that I trimmed from a tenderloin, a strip loin, and a whole ribeye. The first two are USDA Choice and the ribeye is Prime. No extra fat needed, although I had some I could have added if necessary. Instead, I'm making tallow from that fat. Also ground part of a pork loin to add to the beef burger later for better tasting meatballs and meatloaf. I think I'll try grinding a brisket next.

[@thebritfix]

Oh...my.. gosh!! I’ve just been awaken. I had this epiphany about not feeling so great after eating beef so I decided to KZbin it and your video popped up. Thankyou so much for educating me. Only negative is where I live I can only get organic beef if it’s pre ground. All other beef and chicken is non organic which is a no for me

[@BigShticks]

Thanks for stopping by!

[@lueveniapettiford2626]

Thank you for your knowledge of store bought oppose to grounding it yourself. You make a lot of sense. What you describe is my idea on how ground beef should taste like and feel like, meaning a looser result rather than a hardness that I experience from store ground beef. Thank you, it has strengthen my resolve to set up doing it myself. So cool

[@BigShticks]

Thanks for the kind words. I’m sure once you do, you’ll never go back. Even after you freeze it, it still has the same texture as when you did. The store bought stuff has been ground down to a paste over & over, which is why it becomes stiff when cooked. Much better texture, taste is robust & you get piece of mind.

[@rosiejenks5802]

We were just talking about doing this because the brisket was on sale and half the price of ground beef. Thanks for all the pointers ! We also do this to pork to make danish meatballs . Works great 👍

[@BigShticks]

I like danish meatballs!

[@msr1116]

I don't eat beef often but in cold weather I get an appetite for a well seared steak patty and Yukon Gold mashed potatoes with a pan sauce. I buy reasonably priced steak pieces, enough for two dinners, then grind each right before cooking. Long ago, I stopped trusting the preground stuff which also contained too much fat for my liking.

[@BigShticks]

msr111 What did it for me was the god awful smell that came out of one of those 5lb tubes of ground beef. I damn near puked 🤢. Yet the packaging read it was 10 days from being expired. I started doing my research & made up my mind that was just going to make my own. I’ve never looked back. Thanks for stopping by & commenting!

[@Mofongo58]

Just cleaned up an old "Climax" brand cast iron grinder my Dad had as I was growing up. I'm using it to make some Oklahoma burgers out of boneless beef short ribs. I'm so glad I stumbled upon your channel while I was searching "how to grind meat"!

[@BigShticks]

I have to imagine that burgers made out of short rib will be amazing. A bit pricey, but amazing nonetheless!

[@garlanddavis7099]

I would date the freezer bag,also! This plan I will do!

[@BigShticks]

Always a good idea!

[@jeffreycole6612]

Wifey just got me a grinder for Christmas. Gonna get a chub using it lol

[@BigShticks]

😂 I know the feeling!

[@WOODR52]

Like the video, My kitchen staff does this because My neighbor owns cattle. The taste always varies... thanks.

[@BigShticks]

Richard Woods I agree. From animal to animal it can vary, depending on where it was procured & what it’s diet was. Thanks for watching!

[@joranwood12345]

Great video! Just watch those fingers!

[@BigShticks]

Thanks! Will do.

[@Larkinchance]

A reason for grinding your own...In Nov of 2021, I am finding water in already ground beef. In frying cooking a 4oz burger I've had to pour off a full table spoon of water... not fat, water. Only then that it starts to fry.

[@BigShticks]

That would be reason enough for me!

[@watsonspuzzle]

Cook at a higher temperature and you won't have that water coming out.

[@MP_Soundbox]

Great job, clearly explaining the importance of temperature and handling.

[@BigShticks]

Thank you 🙏

[@rickyrice7376]

Do you recommend running it through twice. Once coarse and once medium? I have a kitchen-Aid meat grinder attachment. Great video. I love the idea of weighing and rolling them up nd freezing them.

[@BigShticks]

There is no need to grind twice. When you do that it subjects the meat to additional friction which in turn creates heat. That additional grind will create more of a paste.

[@priayief]

You saved me asking that same question!

[@edwa5823]

Good video, thanks for sharing. One suggestion, sharpen that knife you used at the beginning-a dull knife is WAY more dangerous than a sharp one.

[@BigShticks]

Couldn’t agree more

[@losoj30]

For the love of God sharpen that knife man!

[@chri8067]

Thanks for the video. Ground beef is the final meat product I'm storing up for this possible cv-19 food shortage.

[@BigShticks]

Dexter Christian It’s definitely not a bad idea. It’s such a versatile product that’s plays well in many dishes. Stay safe out there!

[@irwfcm]

It's 2022 now. $2.69/lb for brisket is just a dream. Last time I looked at a brisket, it was well over $100. I miss the old days.

[@BigShticks]

I couldn’t agree more. Costco & Sam’s now regularly sell brisket for $4.99lb respectively. An average brisket will run upwards of $70-80 per & over $100 for larger packers in 20-26lb range. With those prices in mind, I frequently purchase large chuck roasts (3-5lbs) when they are on sale @$2.99-3.49lb & I will usually buy the max amount allowable. This is great substitute for brisket in general but is almost equivalent to taste & texture for grinds. To be even more savvy, I cut out the chuck eye of those roasts and slice them into 3/4in steaks that average about 8oz. You can get 2-4 from each roast depending on how you cut it or how thick the roast is. Those steaks used to sell for $4.99lb but now market for $8.89lb as of yesterday. To those unaware, it’s the poor man’s ribeye. Same muscle groups & is just as delicious & tender. I then use the rest of the roast for ground beef. Today now more than ever we need to think outside the box & come up with ways to cut costs by being reliant on ourselves instead of paying for convenience. It’s absolutely amazing how much can be saved when we put our minds to it.

[@USA__2023]

I still see them at $ 3 lb. just need to check the local stores often and buy when they have a sale. Sales in my area used to be $ 2 to 2.50 lb but $3 is not so bad. Saw some today for $ 2.99 lb, $ 44.00 for a packer. Choice Angus for what it's worth.

[@GodsItalianStallion]

Great video. I wouldn't use plastic though due to PFAS.

[@BigShticks]

Gotta do what suites you my man. However, most if not all meats are stored in plastic of some sort at one point or another after processing.

[@anthonyguada]

LOL@33 Buckaroos US, Here in Canada and with the exchange rate, it will cost me more like 77.00$ LOL

[@BigShticks]

We are all feeling the pain brotha! No longer is the brisket that price. It now costs me easily $60-100 depending on weight. So I imagine even more for you.

[@garybacher236]

I guess I was thinking about doing this with the thing about buying a grinder and all the bowls and the scale and the Saran wrap and then the aluminum foil and then the big e I think sounds like a lot of work cutting a brisket up you really how much money can you possibly save

[@BigShticks]

Well 90-93% lean around here costs about 9.99lb. The Saran Wrap I bought at Costco about 7 years ago for $9, the foil is optional & cost $14, the occasional 1 gallon bag can be bought 5 for a $1 at dollar tree. So yes I save hundreds of dollars a year & there is no waste. The leftover fat trimmings go to making sausages & tallow.

[@Shockeclipse]

I had to look at the date of this video as soon as I heard you paid $33 for a prime brisket. That's about $80+ today 🥲

[@achu717]

Nice, i bought an used professional 12” meat slicer from restaurant supplies store. I slice boneless short ribs from Costco into thin sheets for hot pot.

[@BigShticks]

andrew chu Sweet! I also have a 10” chefs choice slicer. I love it! I use it for my homemade bacon, slicing leftover prime rib ultra thin for French dips & any other items that strike my fancy. Thanks for watching! More to come...

[@JohnDoe-qf1ur]

Wow, look at those price for that brisket!!! man things have changed. I just spent double that for what seems like a smaller brisket just a week ago... eitherway, cool video. +1

[@BigShticks]

I feel your pain! Thanks for stopping by.

[@tthreat23]

Tip put a damp cloth underneath your cutting board. It won't slide as much

[@foobarmaximus3506]

I'm here because the ground beef I buy lately is too rubbery and stringy. I don't know what changed over the last few years, but it's not the same as it was. I've tried cheap and expensive, and it's all junk now from the store.

[@BigShticks]

Couldn’t agree more.

[@quarantinaakalillian7359]

Excellent video; thanks! Do you have any recommendations for grinders?

[@BigShticks]

Thank you! I’m pretty partial to my LEM grinder. However, I’m sure there are plenty of good grinders out there that would serve your purpose.

[@esmith3998]

I just have one of the little kitchen aid appliances for my mixer and it works like a charm. Just freeze the meat and I freeze the attachment a bit too and I get a very similar quality look as to what he is getting in the video.

[@quarantinaakalillian7359]

@@esmith3998 Good advice, thanks! 😊 I've heard great things about the cast-aluminum version, but I'm looking for a "prosumer" grinder to use 2 or 3 times a year for large jobs

[@Laszlomtl]

An excellent demonstration!

[@BigShticks]

Laszlo Mezei Thank you!

[@user-kh9ql2ol9l]

I may have missed this. What is the meat to fat ratio?

[@BigShticks]

It is what you make it. You can elect to trim most of the fat off & render a product in the 80-85% lean to fat ratio. Or you can just use the flat & get a 90-95% lean product. The point is 60-65% lean.

[@kevinoverholtzer3126]

about 4 years later a brisket is about 2wice the cost now. still you save money grinding your own meat.

[@BigShticks]

So true! What used to be $2.39lb two years ago is now $5.69lb as of yesterday’s Costco’s price. However, it’s all about perspective. It’s a prime graded beef from a singular source. I do however find choice Chuck roasts for $3.99lb from time to time & it’s equally good for the purpose of making ground beef. So I just buy as much of it as needed. Another, good option is a shoulder clod. At $3.00lb you get a lot to work with. But, they are over 20lbs. Sometimes I’ll buy one & cut them into 5-6lbs chunks & freeze them for future grinds. We have to get creative in these times of hyperinflation to save money anywhere we can.

[@Davidm1056]

Yes sir, folks. I grind my own beef but I never sharpen my knives. Great sawing action. 😂

[@perfectbeat]

Great video! So, you didn't trim any of the fat? Besides brisket, what're the other cuts you like to use?

[@BigShticks]

perfectbeat I do occasionally trim a bit of the fat but I use it at a later time for sausage or to render as tallow. Aside from brisket, I like to use chuck roast & shoulder clod. Thanks for stopping by!

[@kylemccormack4120]

​@@BigShticksDo you ever grind a mox of meats?. I usually grind 50% chuck 25% short ribs and 25% Brisket for the perfect burger.

[@BigShticks]

@@kylemccormack4120 I have experimented with various cuts of beef to see what the best blend is. When I do this it tends to get a bit pricey 😂. I have been adding the trimmings of my homemade bacon to the grind lately & it comes out fantastic.

[@firebug1892]

Extremely unsafe! Use the proper tools man! Be more cautious about your fingers instead of beef.

[@BigShticks]

Not necessarily, if you understand the parameters of your equipment. My chute is 6 inches, my fingers are 4. It’s impossible for me to even touch auger.

[@GaelinW]

@@BigShticks - To be fair, the guy at home looking at your instructional video may not know "the parameters of his equipment" and do what you do regardless.

[@BigShticks]

Gaelin Wade This isn’t about fair. But if we are trying to be, the guy at home should always read the manual for safe operation of HIS own equipment. Failing to due so can result in serious injury and/or death. That disclaimer is included for just about any kitchen appliance you can buy. For anyone to simply forego doing so in lieu of a KZbin video as you ascribe in this instance, is by all accounts reckless at best & missing digits at worst. My video is in no way a supplement or alternative to doing so, nor is it described as such. Most folks in life have choices. People do risky things all the time that others would not. Some cliff dive. Others climb buildings & mountains without the use of safety harnesses. Many even swim with sharks. You can find endless KZbin videos featuring just that. For someone to watch a video of that sort and figure because they’ve watched it they know what they’re doing, is idiotic. Anyone with any sense would say that it’s foolish & irresponsible. So I ask, is it the content creators fault? Or, is the ensuing result a product of the viewer for simply failing to properly educate themselves on the hazards & subsequently mitigate them prior? Besides, most if not all major manufacturers feature there own videos of safe operation of there products on there own platforms for those that prefer to learn in that manner. Thanks for stopping by. I do genuinely appreciate you expressing your comment.

[@googoo6376]

Big Shticks learn when to use ‘there’ and ‘their’ correctly first before writing up like that lol

[@michaeldominiquez7253]

Just to be safe I would boil in water for 30 seconds just to kill what's on the surface of the brisket

[@borislum1998]

thanks for the instructive video! i agree that your idea of making chubs and wrapping the 2nd time in foil makes it easy to store in the freezer. btw what is the brand and model of your meat grinder. way to go!

[@BigShticks]

LEM might bite #8

[@kirkb2286]

Where did you buy that knife ? I want to buy one

[@BigShticks]

Kirk B I got mine @ Smart & Final but I’m sure you can find one elsewhere. It’s called a scimitar or Cimeter knife. Easily found on amazon. I hope this helps!

[@DILLIGAF9339]

You're worried about bacteria, but not the possibility of grinding your fingers with your meat. Regardless, the length of your finger doesn't matter. Someone with little to no experience will imitate and can severely injure themselves. It's not what your are used to or comfortable, but the skill level of the people you are trying to teach.

[@foobarmaximus3506]

Folks, NEVER stick your fingers into a running meat grinder. For obvious reasons. Use a wooden dowel or something else. Please don't do it this way.

[@gannonpass12]

I was waiting for him to start screaming lol

[@savannahjamison1477]

Great video but could you tell me what kind of meat grinder you use?

[@BigShticks]

Savannah Jamison It’s an LEM Mighty Bite #8

[@mcylk]

Nicely done. What happened to the 13 pound brisket? Did you only get 5 pounds of ground beef?

[@BigShticks]

Michael Cylkowski No, I got 13lbs of it. Just a demonstration of how I pack it for future use.

[@dougfairweather]

Thanks... Loved the vid... Cheers!

[@BigShticks]

Thank you for watching!

[@dougfairweather]

@@BigShticks Just made my own tonight!

[@leebillingsley5744]

Great video. What is the plate size you are using?

[@BigShticks]

I presume your talking the grind dye? I used the medium ( it only comes in fine, medium & large ). I hope I answered your question correctly. If not please elaborate.

[@sandersjones1577]

Man I tell you that Vaccum pack is the way to go ,just my opinion. Good video .

[@herranton]

So let me get this right? I am supposed to squeeze it out into a chub and then pinch it off?

[@BigShticks]

I take my 1lb portion of ground meat and semi shape it. Then I roll it out using the Saran Wrap. Once I reach the end I squeeze out the excess air at the ends & pinch it off. At this point while holding the pinched ends, I drag the chub the opposite direction I originally rolled it in, which will twist the wrap tightly & create a tightly wrapped log of ground meat. Thanks for watching & commenting!

[@judsonkr]

Gently form them into flat square shapes and they thaw out very quickly.

[@sandersjones1577]

I have a larger grinder would you like to buy it ? It’s a big help for you.

[@BigShticks]

I appreciate the offer, I really do. However, about a year ago I invested in a Cabela’s 1 3/4hp commercial grinder to meet all my meat processing needs. Thanks again!

[@sarkisarmenian5268]

Awesome video, thank you so much. I just had a question hopefully you could help me out with though. Is there any parts that you trim off the brisket or you slice it into chunks and everything goes in? Like the hard fats or I don't know if there are any silverskin or anything like that? Not sure if you skipped that process or didn't do it at all. Just want to learn, thank you. :)

[@BigShticks]

So that really depends on the end product you seek. If your making burgers you want an 80/20 or 75/25 mix of lean meat to fat. If you’re making sausage 70/30. Occasionally I remove some fat. I’ll either render it down for tallow or freeze it & use to add to sausage grinds. As for the silver skin. It’s a preference thing. If the brisket or chuck or shoulder clod is sufficiently frozen it will grind up cleanly. If it’s not, it will build up & block the dye thus making a pasty products.

[@EGC444]

How do I control the fat content from grinding ground beef ? I have 80/20 ground beef and want it to be 96/4 or leaner

[@BigShticks]

Great question! If you’re asking about when you grind your beef. It’s simple. By trimming excess fat on a choice cut of beef, the remaining intramuscular fat will get you to your desired ratio. However, if you’re asking about taking an existing 80/20 grind down to 96/4 I’d say it’s impossible without cooking it down to render the fat out. Honestly, the fat content of a grind doesn’t determine wether it’s healthy to eat or not. It’s more akin to how much actual meat you have left after it’s cooked. Not to mention, if the grind is to lean the result is often a corse & incredibly dry rendering.

[@mikecruzado5775]

Nice video good work

[@briankulcsar688]

Well done!

[@BigShticks]

Thank you!

[@shellg_]

Thank you for this video. I want to start grinding my own ground beef etc. Can you tell me what brand/model grinder that you used in this video I just spent awhile searching the internet for one that looked like this one but didn't find one. I noticed that your video for Diner Style Cheeseburgers said LEM on the side but after searching online, I didn't see one that looked like yours. Since this is 5 years old, you probably won't see this but I would appreciate a reply. After watching this video, I want a grinder more substantial than the one I was going to get which is an attachment for my KitchenAid stand mixer :)

[@BigShticks]

The grinder attachment to a kitchen aid is nothing to overlook. It will get the job done, but it’ll take a bit longer than some higher powered grinders. Unless your processing a bunch meat regularly, don’t be so quick to pull the trigger on a “commercial grade” grinder. I use an LEM #8 575 & I also have a #8 mighty bite. Both are up for the job of grinding and sausage making. But I love the 575 for how compact it is. Which makes for easy storage.

[@shellg_]

@@BigShticks I want to get the make/model that you use, please.

[@BigShticks]

@@shellg_ I used the LEM #8 575 in this video. They’ve since changed the way it looks but the components & function are the same. www.lemproducts.com/product/8-575-watt-countertop-grinder/butcher-meat-grinders

[@eugenerussell4317]

Thank you lm going to try this

[@BigShticks]

You’ll rarely if ever buy ground meat from the store again!

[@freyawildesciencefictionau8156]

Good video. Thank you.

[@BigShticks]

I appreciate it, thanks!

[@ecv80]

That boy can climb.

[@Laland05]

Thanks for sharing your technique! Would you ever double or triple grind the meat?

[@BigShticks]

I only double grind when making sausage’s. That’s generally the only time a secondary grind is a necessity.

[@Laland05]

Ok thanks:) so I guess the freezing really helps the texture then? I tried to grind up some chicken breast and thighs (not sure if that's a different approach) and wasn't too happy with the texture and haven't done an attempt since. But will try the freezing first:)

[@BigShticks]

@@Laland05 Freezing the meat & grinder parts, definitely helps because it doesn’t allow the friction of grinding melt the fats & partially heat up the meat which in turn creates a rubbery texture

[@dennissmith460]

Great video.

[@BigShticks]

dennis smith Thank you I appreciate it!

[@petercallinicos]

Great video. Thank you. What size grind is that?

[@BigShticks]

Grinder or Grinder dye? The grinder is an LEM 875 the dye is medium

[@petercallinicos]

Thanks

[@Smirnoff44]

Is that the bosch grinder? How are you finding it? Thanks

[@BigShticks]

No, mine is actually made by LEM & it’s been fantastic for going on 2 years. Thanks for stopping by!

[@Smirnoff44]

@@BigShticks I'm actually looking at one of there machines now on amazon looks preety sturdy, thanks for information and good luck with channel.

[@BigShticks]

Alan Moore It really is a quality machine. Especially compared to the one I purchased at Macy’s ( the auger driveshaft stripped ). No chance of that happening with this machine.

[@Smirnoff44]

@@BigShticks thanks again for your help :)

[@sharonstuhlmiller1757]

Thank you your video was great!

[@BigShticks]

Happy to hear you enjoyed it!

[@mimiellis6444]

What is the name of your blender?

[@BigShticks]

If by blender you mean grinder, it’s an LEM mighty bite.

[@antoinettegreen9909]

How about a blender? I don't have a grinder

[@BigShticks]

A blender isn’t designed for this purpose & would almost assuredly mess things up. Not to mention it would be very hard clean the blades thoroughly. But, I do know that you can achieve similar to comparable results using a food processor in lieu of a grinder.

[@antoinettegreen9909]

@@BigShticks thank you

[@9929kingfish]

How do you the percentage of fat to meat without weighing it out separately?

[@BigShticks]

By estimating! It really is a guessing game. When using a brisket you can reliably determine the flat is 100% meat minus the fat cap. The point is roughly 60-65% meat/fat. So that’s how I reach the 70/75% lean estimate.

[@betoxyz68]

I cut the meat into long slivers instead of small cubes.

[@BigShticks]

That works too!

[@misterjim4458]

Good Video... Are you adding any fat or just estimating w/ the fat to meat ratios?

[@BigShticks]

Thanks! It’s an estimate. Most prime grade briskets are easily 30% fat. Generally I take away fat & I’ll render it down to tallow or use it in sausages.

[@misterjim4458]

Great!@@BigShticks When my Mom was fighting cancer my Dad ground all the beef for reasons you said and with her immune system in the toilet... Remembering that and how much better it tasted I wanna grind my own as well. Thanks for taking the time to make this. AND I'm gonna look at your grinder too! Ha!

[@noeltaylor3594]

11:21. Classic. LOL!

[@BigShticks]

It’s true though 😂

[@d1950l1941]

Love love love this

[@ftvhunter_3436]

personally i freeze the grinder part and the meat for 20-30 min so you dont have to try and rip frozen meat apart

[@BigShticks]

I’ve refrigerated the parts before. Freezing it just seemed counterintuitive. But I guess for 30mins wouldn’t be a big deal. Now I don’t even cut then freeze the meat. I just cut it while it’s frozen. At first you’d think that’s crazy. But it’s way easier. It makes the process more streamlined & time efficient.

[@jaredsithong6899]

If you paid anything over 3.99 a lb on some brisket or any meat to grind and your just chopping it up and grinding it that’s just value lost. I work in a meat dpt and it’s true we get already ground tubes of meat and we run it through again and out comes your “freshly ground beef”. However our “market” ground beef is all the trimmings from all the beef we cut the previous day. So your getting an excellent percentage of fat to lean because we aim for about 75/25 and it’s all meat from ribeyes and strips and tenderloin and chuck rolls and every thing we cut. Part of that is going into the market grind and it’s fantastic and done fresh every single morning. And whatever market doesn’t sell at night we donate

[@BigShticks]

Jared Sithong Everything your saying makes sense. But I would simply add that while I only paid I believe $2.39lb at the time of this video (Pre-pandemic) people are willing to pay greater prices for smaller farm raised animals & better quality meat. We definitely don’t see $3.99 ground beef around here. If we do, it’s in those 3-10lb tubes that is a 70/30 grind of unknown origin that smells like death when opened 😂

[@kaosactual1]

Watching this 4yrs later and packer brisket is 80bucks.

[@Drak976]

That just looks so much more like food then my last gross tube of "meat" I foolishly bought.

[@BigShticks]

Those tubes, wether bought in 1, 3, 5 & 10lb tubes always seem to be ground to paste like consistency & no matter what the sell by date was generally had an “off putting” smell to them. Which is why I began processing my own meats. At least I could be sure of what actually went into them (cut wise) & I knew exactly when the meat was ground. The results are so night & day. I now keep Chuck & brisket pieces frozen to use for grinding right before I cook. It only takes a few moments extra & it’s far superior to anything you’ll get at the store & cheaper to boot.

[@wdtony]

What is the best way to defrost the burger?

[@BigShticks]

Generally I thaw it under refrigeration

[@rawsomeone1]

Using your fingers for the pusher!!!!!! Hahahahaha Hahahahahaha🤣🤣🤣🤣🤣🤣🤣

[@mikemcmenamin9226]

Do you use a rough grind or fine grind and do you do a second grind?

[@BigShticks]

I’m a single pass with a medium dye guy for standard ground beef. If I’m making a cased sausage I’ll do a second pass.

[@grassyfieldz4578]

I can no longer eat store bought mince anymore the quality is just terrible. Today I ground some meat for the first time and the colour and texture of it was so much better!! I formed some patties and they were very easy to squish down and form into patties and held their shape very well without falling apart at all. Store bought mince is always very hard to form into patties and wants to break apart.

[@BigShticks]

I agree. Once you grind your own it’s difficult to go back & buy it from a store.

[@sgbaird]

80% lean??? That was a pretty fatty looking brisket I saw at the beginning, but I admit you've got me interested in trying that cut instead of a big slab of chuck. I'll be sure to give it a try.

[@BigShticks]

😂 it’s a guesstimate. The flat has zero fat & the point is about 70-75% lean plus the fat cap. The flat makes up 85% of the briskets total weight. Warning ⚠️ once you do this you will never go back to store bought ground meat.

[@Neruodiv87]

What kind of grinder are you using? The reviews on the ones I’ve found show metal shaving or greysh gunk mixing with the meat

[@BigShticks]

LEM Mighty bite #8

[@Neruodiv87]

@@BigShticks thank you! I just ordered mine, I can’t wait to try your recipes

[@BigShticks]

@@Neruodiv87 You’ll never go back to store bought ground meats! The burgers are to die for. Enjoy my friend.

[@legaleagleandpaws8198]

@@BigShticks which #8...there are a few is it the .05 HP or the other one? Thanks

[@BigShticks]

@@legaleagleandpaws8198 www.lemproducts.com/product/mighty-bite-8-grinder/butcher-meat-grinders#.YLrky6bQ7T4.link

[@marybethham4967]

What kind of grinder do you have ?

[@BigShticks]

LEM mighty bite

[@iiinsaiii]

I’m sorry, I’m confused. How did 13lb of brisket turn into 6lb of chop meat?

[@BigShticks]

😂 it didn’t! I can only get so many chubs in 1 bag. The yield was the weight of the brisket less the trimmings so about 12lbs in total.

[@tossedsalad5532]

Your a true professional

[@pamelamyers320]

What is the brand make model of the grinder you used?

[@BigShticks]

@@pamelamyers320 LEM 875

[@pamelamyers320]

@@BigShticks I see a LEM #8, #12, but no 875.

[@BigShticks]

@@pamelamyers320 Looks like the new model goes by #8

[@ASMRTingledPink]

How do you keep your thawed meat from being watery? I usually don't like frozen meat because it always seems really watery when it thaws out. Also, I have just started to buy fresh meat to grind myself, and I use a butcher knife to cut the meat up because I don't have a grinder or food processor, but even though the meat was fresh, it was really tough and very watery. Do you know what would cause that? I used fresh chuck that I got from the local market. (I live in Thailand and that is the only place to get beef, and it is literally fresh from someone's farm or home where they keep cows).

[@BigShticks]

So,I haven’t had any issues with meat being watery when thawing. Generally speaking, if I had to guess… 1. The meat was brined before freezing which adds water on a cellular level & when frozen afterwards the cells expand & rupture. Then when subsequently thawed it renders the liquid. Many meat packing places do this to add weight (for added value), flavor & moisture. As for your issue with the meat being tough. It’s hard to tell. Being your in Thailand I’d surmise the the quality of the meat being the issue. I don’t believe they have a scoring system i.e. (select, choice, prime). Thus, leaving you at the mercy of the procurer & their integrity. Not to mention you’re manually chopping the meat (what a workout). All jokes aside, I believe the finer you chop it the better the texture will become. But it’s still no comparison to grinding, which simultaneously slices & smashes all the tough muscle fibers.

[@ASMRTingledPink]

@@BigShticks thank you so much!! I appreciate you responding. I will try and chop it finer next time and see if it's better. And even though it's chuck, there was almost zero fat in it. I watched the lady chop a slab off for me, and I really didn't see any fat at all on the entire slab of meat. There was that tough muscle fiber though.

[@laurieb723]

Are you saying a 13lb brisket will yield 5lbs of meat?

[@BigShticks]

Absolutely not! It yields exactly what you pass through the grinder. I only demonstrated how I pack it away. I can get 5lbs in one, 1gal bag.

[@L_3551]

What does it work out to be per Lb in price?

[@BigShticks]

Considering today’s beef prices…at best I’ve found on sale periodically choice grade shoulder clod @2.99lb, Chuck roll @3.29lb & brisket @3.69lb. That will make the best quality ground meat you’ll find at the lowest prices anywhere. Sure you can buy those 10 & 20lb tubes of 70/30 or 80/20 lean to fat for $2.50lb but you’ll also have zero idea what into that grind. Not to mention they smell like death when you cut them open 😂. Again, when you do it yourself you guarantee the quality, freshness & consistency of the grind. Which in my opinion you can’t put a price on.

[@missygarrett8645]

I already grind my own meats but I can't seem to make it not dry?

[@BigShticks]

Depending on the cut used & it’s fat content will ultimately determine just how dry your meat will turn out. I use heavily marbled beef & pork. Excess fat I either save to add to other grinds or melt down into tallow.

[@videoman77365]

How long do you freeze it for.?

[@BigShticks]

Generally 30-40 mins depending on how much I have

[@khl2445]

yeah i could live without the fingers thing, maybe a wooden spoon or 2 pieces pushing each other, idk

[@BigShticks]

I know visually it looks like I could lose my fingers. However, the grinder comes with a meat plunger that ends just short of touching the auger & it’s about 2 1/2 inches longer than my fingers.

[@BigShticks]

kDawnf The results are incredibly inconsistent with large & small chunks of meat all coated in a meat paste of sorts. I’m not saying in can’t be done, but, having worked in many restaurants you simply will not find a processor used for the purpose of making ground meat. It’s just not economical nor efficient. I want to thank you for stopping by & dropping a comment!

[@nicolewesley5906]

thank you

[@BigShticks]

Nicole Wesley Thanks for stopping by.

[@Aam2008mui]

How long can stay fresh in the freezer?

[@BigShticks]

Annie Young I’ve defrosted chubs about 8 months later with no negative effect.

[@Aam2008mui]

@@BigShticks noted, thanks!

[@ryanw379]

Everytime I saw you put your fingers in the grinder I cringed a little. If you wet a kitchen cloth or paper towel and put it under your cutting board it won't move around on you. Good video. How do you determine the fat content? Thanks

[@BigShticks]

It’s a feel thing, the auger is 6 inches down the shaft & my fingers are only 4 inches long so it’s impossible to get my fingers caught. But I get the visual. Thanks for the tip on the wet towel, I do know it now from previous commenters. As for fat content, it’s a guessing game really & any butcher will tell you the same. Otherwise if you wanted to get scientific I guess you could cut off most of the fat & separate the flat from the point. These being 100% fat & 100% meat, you can simply grind the fat/meat at the ratio you desire.The point is easily 75% lean. Generally speaking I usually have left over solid fat that I use for making sausage or for rendering down to tallow. Thanks for stopping by I really appreciate it!

[@michellelyman7092]

toomuch fat for me but this was helpful, thanks

[@BigShticks]

As I said, the meat to fat ratio is left to you. You don’t have to add all the fat. But beware, if you add very little fat your ground beef will be incredibly dry & coarse in texture, which can be off putting. I prefer a higher fat content because of its flavor & the way it cooks. I generally make smash burgers with this & the fat is necessary in order to achieve the Maillard reaction (a dark crunchy crust). I also use it for various sausages I make. You simply cannot make an enjoyable fat free sausage. When using for general purpose cooking, If properly strained it does not have any residual fat yet renders a product that tastes as if it’s loaded. Thanks for stopping by & commenting. I do appreciate it!

[@scoobydog411]

Wow your grinder is loud. Does it come with EAR plugs?

[@BigShticks]

scoobydog411 No! 😂 But it is a 2.2hp heavy duty grinder with a low & high gear. I’ve worked with many lesser quality grinders that flat out couldn’t get the job I’m looking to accomplish done. Stripped plenty on worm drives & burned out motors over the years. I can run through a semi frozen 20lb packer brisket in under 5 minutes. I’ll take the noise if it stands up to the work.

[@mediafreak5923]

11:10 STOP PLAYING WITH YOUR MEAT!

[@mediafreak5923]

lmao you even mentioned it

[@BigShticks]

I can’t help it if I love playing with my meat 😉

[@DursBees]

Im just seriously wondering where you found beef brisket for $2.50 a lb

[@BigShticks]

Costco. It’s $2.69lb for prime

[@DursBees]

@@BigShticks that's amazing!! We don't have a Costco here and the cheapest you get brisket for is $11.99 a lb

[@BigShticks]

Jessica Ş Holy cow!!! Where is this place? Maybe a chuck roll might be best in your situation, idk if it’s your location that the price is that high or if it’s a supply/demand thing. I’m pretty sure you can order online for far cheaper than that.

[@ronc4146]

​@@BigShticks try $3.99 / lb now (1 year later) for Prime. 50% increase. For your price, that would only get you a Choice piece now.

[@BigShticks]

@@ronc4146 Not quite. Just bought one two days ago for $3.29lb . So a 60 cent per pound increase since I filmed this a little over 2 years ago. However, 10 months ago they didn’t have any because of panic buying & meat plants shutting down. When they did, they were $9.99lb