Science: For the Best Burgers, Don't Buy Ground Beef-See Why It's Best to Grind Meat Yourself!

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Watch Test Cook Dan Souza illustrate Concept #14, "Grind Meat at Home for Tender Burgers," with an in-depth kitchen experiment. Hint: It's messy. And tasty.
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[@RudeMcNasty]

They should add one minute to the video, explain which cuts of beef and/or trimmings equals a Million dollar burger taste.

[@bonzodog67lizardking15]

According to the late Paul Newman, ground Chuck is best. You should also never grind your beef more than twice; once as pieces, once as ground.

[@dieforfunk]

Who Me? Id say around 80% ground chuck mixed with about 20% pork belly.

[@porkfatrulz9337]

dieforfunk Sounds good to me!

[@LuxuryNoCap]

dieforfunk that makes me rock hard. Sounds great

[@Deva080]

@@bonzodog67lizardking15 Interesting. Was going to try tenderloin.

[@conduit242]

Home ground burgers are so superior it's not even comparable. Even a well-done home ground burger is so tender you'll think it's undercooked. Just amazing!

[@faustomadebr]

In the end... you should have cows at home for even better quality control.

[@IamTheGoatstroker]

When I was a kid, there was a barn full of cows connected to the grocery store meat market. It was pretty awesome.

[@sandraoss326]

lol

[@salemag8465]

🤣🤣🤣🤣

[@amnamazhar4790]

😂

[@Izzy-izz]

😂😂😂

[@60Airflyte]

Which cuts of beef did you use and how did you grind it?

[@ERrnesST]

My family is mad at me for making hamburgers. I followed the instructions... down to the Pot :(

[@mrx-yj5wi]

Ernest Pierce Here,take your thumbs up.

[@TheCabledawg1]

Now the bottom of my pots are dirty. I'm frustrated.

[@UnknownSwordsman]

Ernest Pierce Lol!

[@MakeTheVid61]

Ernest Pierce fuck em

[@1020Shane]

sloppy joes

[@tom_something]

This was very helpful. I asked Google why "overworked" ground meat is said to become tougher. This wasn't the top result, but it was the first one that actually explained it instead of just repeating the rule. Thanks!

[@davidc3857]

Bravo, I'm glad that you pointed this out to people, perhaps more folks will start grinding their own burgers from now on! 😁 You've scored me as a new subscriber for your factual content & informative nature! In fact I'm going to view all your other vids now, somehow I have the feeling that you're going to be my new "Go to guy" for kitchen and cooking tips! Keep up the fine work! 😁

[@darkprose]

David, shut up.

[@vinaymulukutla358]

I agree. I always used to get tough and rubbery burgers whenever I used store brought meat. I will at some point get a mincer and start making my own burgers from fresh chuck since I'm not really a fan of store brought burgers.

[@tomastomas11]

i work in a warehouse meat department. all the steaks that turn brown before they get sold goes in the trim bucket. this is common practice in the meat packing industry. its actually kind of disgusting.

[@shadowmaker11]

I grind chuck all the time to make burgers. I put 250 grams in my Weston burger press for uniform thickness. I used to buy 80/20 from the store but will never go back to store bought.

[@Forevertrue]

I like the idea of grinding my own. I like rarer hamburgers and I can also mix in flavors like onions, thyme, oregano, ginger, seaweed, or so much more. Garlic would burn and be bitter on a hot griddle cooked burger but great on a souis vide. You can also add things like butter, nut oils, cream, bread crumbs or your favorite cereal. The more I think about grinding my own the more I like it. Thanks for this.

[@thegoldenboy294]

Ineluctable Smith garlic powder?

[@luphoxcastl]

Fresh garlic sucks in Sous vide anyway. You're better off using Garlic powder. More flavor, less burn. There's videos of people testing different garlic types in sous vide. Powder is the way to go.

[@rainmathewbangcoaxsws6038]

Ineluctable Smith iii

[@sabahbubbler]

You're describing meatloaf

[@tammyruebel]

Can I use my food processor to grind burgers from chuck roast? I saw another video that recommended using bacon so it sticks together. What do you think?

[@hearttoheart4me]

The taste of home ground is more like what I remember growing up on a farm. Delicious.

[@adampoll4977]

This is completely true. I made home-ground burgers once... and now no-one in the family considers that there is ANY other way to do it. The best bit is that because it's fresh cuts of meat you can grind with chosen seasonings and have them medium rare, or however you want it. I would never make a burger out of store-bought mince nowdays. You can also really taste the beef flavour.

[@darkprose]

God, you're insufferable.

[@melaniecravens7240]

This sounds strange when I was11 my parents bought me a kids cookbook by betty Crocker it had burger recipe with some evaporated milk in it it was moist and tasted great.

[@williamjames9546]

How much was the cost comparison between the meat you bought and grind and the store ground meat

[@simonpayne5408]

the other issue is that the surface of the raw beef is not sterile so grinding it and then leaving it leads to higher bacterial load compared with grinding at the point of cooking. important if you prefer your burger less well done. interesting and informative videos btw thanks :)

[@lauriemclean1131]

My grandmother must have known something about this. Instead of buying hamburger, she would choose steak or a roast and then ask the butcher to grind it for her. And sometimes she would ask him to add some suet to it. Must admit, I thought at the time she was nuts to not just buy hamburger. 😒

[@trinalogan140]

Thank you so much for this post. I learned a lot.

[@Thx1138sober]

I use USDA Choice 2/3 chuck roast and 1/3 USDA Choice beef short ribs for my hamburger grind. I remove all the hard fat and gristle. The burgers hold together very well in the in the pan or on the grill and are in every way superior to every grade of hamburger sold in the grocery store. Also, since it's not the grocery store pink slime, you don't need to cook your burgers well done.

[@562marcos]

what does “2/3 “ mean

[@bodie9676]

@@562marcos he’s making 1lbs of meat. 2/3 chuck, 1/3 ribs = 1lbs meat.

[@cbebop5]

Thank you Bodie for this breakdown 🙏🏾

[@claycopopo]

what type of sauce was that on the burger at the beginning in the end?

[@chrissmith1521]

What cuts did you use? What blade did you use in food processor? How long was it in the freezer? Why did you cook your patties from frozen?

[@bubblejuiceman]

So in what circumstances would you want the more dense patty? When you use butter lettuce? Pretzel buns? Or other ingredients with a more tough bite to them than "traditional" ones? Or is the more crumbly meat always ideal?

[@devarresmaxwell2616]

bubblejuiceman I believe in general most people would prefer the crumbly burger so that's probably the ideal one all the time :)

[@bubblejuiceman]

I guess the word "Crumbly" just doesn't bode well with me when thinking of meat. I also imagine "crumbly" as meaning that it easily falls apart. So something like butter lettuce which is usually a bit thicker and more dense than romaine, or something like a pretzel bun which is much more dense than a traditional burger bun, may cause the burger to fall apart while you try to bite into it. The idea is that the pressure it takes to get through denser buns and toppings, may not fit well with a crumbly burger, and you may as well be eating a sloppy joe by the time your teeth reach the burger. However, if the word "crumbly" doesn't actually mean "falls apart easily", but that it falls apart into pieces rather than large chunks when the similar pressure is applied, then that would definitely make more sense to have every time.

[@peshmerge44]

bubblejuiceman crumbly just implies it is not rubbery. That is how a burger patty should be

[@Paelorian]

For hamburgers, loosely packed fresh ground beef is ideal for thicker patties but if you're making a smashburger (thin fast-food style pushed down on a griddle) then densely packed ground beef works fine. That's what I prefer when I have tightly packed ground meat from the supermarket or lower quality ground beef. Or you can use that meat for other ground beef dishes.

[@Sylphadora]

I was checking ground meat labels the other day and was appalled at how much crap they put in it - dextrose, corn starch, etc. There are less and less traditional markets where you ask the butcher to grind the meat for you. I eat keto and want to start cooking some recipes that call for ground meat - lasagna, burgers, etc. I’m considering getting the meat grinder attachment for my Kitchenaid stand mixer

[@thenerdnetwork]

The real question I have is, if you grind your own meat fresh the day of a barbecue, would the burgers be tight enough to actually grill? Or is the only option pan frying so that you dont have burgers that slightly stick to the grill and completely fall apart when flipping?

[@9999plato]

YES 100%. I made the homemade burgers with the suggested cuts from another episode. It was expensive but incredible!

[@Chronically_ChiII]

Supermarkets often do illpractises by mixing old meat with newer when grinding to save cash. Personally, I never go cheap on what is literally going to become me.

[@GiuseppePipia]

Well the price also is a way to have a well rounded diet: the more expensive the less you actually need to have it. The issue with big stores is that they have brought prices way too low, with low quality and also unhealthy life-styles, because fats and sugars are cheap! If they are a little more expensive, then they would be used in a better way for your general health.

[@tylerpripps4969]

I tried this method last night (minus the pot) and they turned out beautifully. I'm never making ground beef hamburgers ever again!

[@smb123211]

Yes, you can grill or pan fry but there are two more options. Grind the meat on a large setting (plain or "gourmet" with onion, roasted peppers, herbs, etc into the grinder) . Shape immediately and place in fridge. Grill using a plancha (heavy cooking pan as used in Spain) or a pan with holes. This last option is the best of all worlds - the burger stays together but is touched by flames.

[@ronvavra]

I never knew that I was supposed to smash my burgers with a pot. Can I use something else: Like a shovel or a toilet seat cover?

[@SJtoobsox]

ROFL!,

[@RobertHenryPike]

You made no comment on the grinder you recommend. There's the cast iron, tin coated one Amazon sells for about $33, and there's a stainless steel model for sale for around $80. Can the stainless be worth more than twice the cost of the iron-tin model?

[@ftswarbill]

What was that sauce you put n the burger? Looks good.

[@nrdixie]

I always food process mushrooms and saute with Worcestershire til most of the moisture is gone. Cool it down and mix with the ground meat. Makes insanely tender, juicy burgers and my kids have no idea that there's mushrooms in the Patty.

[@Mr.56Goldtop]

I gave this video a "Like", but frankly I'm a little disappointed that they didn't go more in depth. When I grind my own hamburger at home the texture is crumbly, but so much so that when I form a patty it just falls apart! I was hoping they would address this and show how to make the meat stay together!

[@nikkiandersson2500]

Maybe you took the wrong type of meat? Or you could use mixed beans as a binder, i'm not sure

[@TheKazadoodle]

Here you go - I hope this helps - aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-way-to-grind-beef.html

[@Mr.56Goldtop]

+TopazDragon Thank you. An interesting article. But I can't see myself hand chopping a few pounds of meat into hamburger lol! I'll stick to my meat grinder and use some of the tips offered in the article.

[@TheKazadoodle]

You are welcome. I wouldn't hand chop either. Like you, I would just use the tips and stick it in the meat grinder.

[@mosabsasi6439]

Mix in some flax seed meal. Does a great job binding and holding ingredients together plus it adds a lot of fiber without affecting the taste much.

[@aperson1181]

What food processor/blender would you recommend for this task?

[@bradg1440]

I'm not really buying this... The smash burger looks good, but how did the "store bought" bounce back up? Was there some yeast added to it that they didn't show?

[@rubensanchezramirez7028]

I'd still eat the splattered burger, scrape it off the board with my hands and put it right in my face

[@Deva080]

🤣 And same...

[@mckeon1960]

What cut do you suggest for burgers please

[@LinusScrubTips]

It's the difference in grind too. Store grind is different. I mean if it's ground chuck, it's ground chuck. Don't really see how it makes that big a difference. Idk maybe most stores are shitty. But Publix has really high quality meat.

[@Mekratrig]

Yesh, but should one tenderize the meat with a hammar before grinding? And with what kitchen implement does one grind the chosen meats? And hou about combinding ground meats from different sources, like beef, pork, venison, buffalo? There's so much to the mystery of bettar burgers.

[@ArchLinuxTux]

what is the fat content of the store boght to fresh ground ? that would also play a role in the end result.

[@Kevin15047]

What he did to that burger just hurt my heart.

[@learnerlearns]

Two of my favorite things in one video. Hamburger + Messy Destructive Science Experiments = joy! Science is delicious fun.

[@jchang28]

So, what cut of meat do you recommend for best burgers?

[@sandraoss326]

I want to know what ingredients/meats are in the original from the 50's hamburger meat. You can't find good hamburger any more

[@juanjguillen5291]

Dan, Juan here , what should be the internal temp, so the burger its not dry, and yet safe to eat. , I hope you answer, thanks .

[@matthewe293]

I want a very lean burger to gain back 20 lbs of muscle I lost due to a back injury. Should I go with flank or sirloin? It’s okay if the burger isn’t as tasty as a fattier cut burger. I don’t want to develop fatty liver disease again either

[@kgon5170]

FYI, you can ask your butcher in any decent (not Wal-Mart) butcher shop to grind any cut of meat for you to any desired texture.

[@telescopicS627]

Does this work with berders as well, or just burgers? Asking for a friend.

[@fedism]

What cuts did you grind?

[@pssst3]

The finess of grind, temperature and sitting time govern how much of the sticky protein is released and how long is allowed to work. If you use a hopper/crank type meat grinder, the results will be significantly different than if you grind meat using a food processor. if you grind coarsely, the meat will fly apart in that drop test but be VERY hard to chew. A better test is to pan fry the ground beef for use in a pasta tomato meat sauce and measure the particle size distribution.

[@jakek1571]

This channel has help me out a lot no joke

[@wilhard45]

Or you can go to a butcher, select the roast or steaks you want ground and take them home to cook. Full control, freshly ground and I don't have to clean the grinder.

[@teabagNBG]

what part of meet u using to grind??? shoulder??

[@johnsheehan977]

I don't know why all these people are saying the home ground is inferior to store bought. Going to try for myself! They must not be doing something right.

[@scotty193]

Anybody else like me who would prefer the texture of the store bought beef Pattie? I am not implying it would taste better , but I hate crumbly beef and prefer a solid bite.

[@JGilly-cp1tk]

Hi mate isn't possible to make a seven meat burger if so would you show us and infuse your own mix of spices etc to create the ultimate burger can be very large I eat a lot lol

[@candidmoe8741]

I made mine in a sous vide. So tasty, juicy and flavorful!

[@craftygal4494]

My favorite is when we would grind our meat using the kitchen aid attachment and bbq them on a charcoal grill.... Ahhh perfection!

[@greathornedowl3644]

Thanks Dan, always a teaching moment. 2012 - you look like you are in high school

[@stevenmason8286]

wondering what cut of meat you bought to grind

[@LORDRA1DEN]

I think how much it splatters is really irrelevant beyond the basic point of the texture of the burger. A lot of you are obsessed with that one factor. If making your own tastes better, that should be the most important factor.

[@janmac86]

shouldn't you thoroughly cook your burgers? since ground beef has more surface areas and crevices germs can get into unlike steak cuts which is ok if you sear the surface only. Also stores sometimes forget to clean their meat grinders daily.

[@kokovaleto]

what part of beef I have to use for the burgers

[@thesheepthemightythecrazy]

my local butcher grounds the meat I buy right in front of me. I know exactly what is in it too.

[@tomtommyl805]

I"d rather a burger that stays together. That being said: Looking at the drop test: is that a valid test to use since I don't chew my burgers by dropping a pan on them.

[@oh0stv]

i dont know, am i the only one how even mashes the store bought ground meat a bit to get even tighter and therefore thinner burgers? I realy cannot accept ground meat without any concistency falling apart while eating the burger, neither do i like 5 cm thick buger patties ....

You're a bit slow.

[@dominiquesugarbroad1683]

Could the difference also come from the fact that it is not ground in a grinder but chopped by a food processor.

[@noahway13]

Even if you buy it from the store, NEVER buy the tube kind in the sleeve like packing,, it is tough and chewy as hell.

[@chrismcdonald6481]

Used to use press . Now get organic ground chuck at butcher's. Lightly packed. I gently pull apart,add burger seasoning and gently make burger. Waaaaaaaaay better than pressing them

[@ThatOneDiscoKing]

why did you play the Stuff You Should Know theme song?

[@fgfg633]

Which cuts of beef are best?

[@thegoldenboy294]

So what the best part or cut to buy to make the burger? He didnt say....

[@Ionizap]

He shows a chuck roast at the start. Cut into strips like he shows and then grind with your food processor I guess. There is a special attachment but I think you can do it with your regular attachments.

[@douglynch9012]

To answer the question "what can we learn from this? " Keep your dutch oven away from your burgers.

[@fourhills9144]

So THATS what happened to my friend Chuck! RIP ol' buddy.

[@zephy777]

that was such an interesting test

[@securustec6045]

What temp is that Master Chef ? BLUE ?

[@JVONROCK]

When you buy ground beef at a store it could be from 5-8 cows. Chicken, turkey loafs maybe 50 different ones.

[@jnvestal]

Did they play the "Stuff You Should Know" podcast theme song when he was squashing burgers?

[@foobarmaximus3506]

It's not just the cut of beef, it's that store-bought is not trimmed or ground properly, and is full of rubbery pieces, etc. Do your own and grind it finely.

[@slasherbandit6433]

Guys, even though he has some good points, I have better suggestions for a really, tasty, mouth watering burger. First off, You should grind your own meat at home. Use fatty cuts of beef, and try to have the meat at least of a ratio of 80% lean and 20% fat. Fat is what gives meat their flavor. When cooked, the fat in the meat melts and gives meat a nice juicy flavor. My personal favorite and recommendation to grind meat with is Chuck steak. When grinding meat, you can either use a blender (try putting in small portions of chopped up meat one at a time to prevent clogging), food processor, or just a regular meat grinder that you can probably find for cheap on Amazon. After you get your grind up meat, you can just form the patty circle with your hands, or you can use a hamburger mold, and you can make them as thick at you like (I usually make them 1/3-1/2 inch thick) Second off, seasoning. Seasoning on your burgers is very important. Using the right umami (savory) seasonings for your burger can make a huge difference in the taste and flavor at the end. Binging with Babish's burger seasoning is a good way to give your burgers a salty flavor, and you can experiment from there. My personal blend includes salt, pepper, msg, bonito flake, dried shiitake mushrooms, dried konbu, a single dried anchovy (5 of these courtesy of Babish), garlic powder, onion powder, and paprika (use smoked if you would like a smoky flavor going on in your patty). If you do decide to use my seasoning blend, I suggest seasoning the patty while its cooking, since the salt will slightly lose its flavor if you season the patty beforehand, and to only season one side, since this seasoning blend packs itself a punch already. Also I should strongly emphatically tell you, do not add ingredients in your burger meat, and do not season it before you form the patty . You aren't making meatloaf, your making burgers, and you want the texture of a good burger. Trust me, your taste buds will thank you later. Thirdly, I suggest pan frying your patties (I suggest a cast iron) instead of grilling them, since the juices in a burger is what contributes to a patties flavor, and while grilling a patty may give a burger a smoky texture, the juices will fall in the fire, and end up not giving a patty the flavors it righteously deserves. Also, I suggest toasting your buns in extra virgin olive oil in medium to medium high heat to not only give you an extra oomph to your burger, but also to not be soggy as much if too much of the juices are absorbed by the buns (I suggest getting thick slices). Cook your patties in medium to medium high heat until you see some cooked meat forming on the bottom. Flip it, put a slice of American Cheese on top, put 2 teaspoons of water into the pan and cover the pan until the cheese has melted. Put the patty on the toasted buns and set aside. Put any toppings you desire on your patty, I usually put shredded iceberg lettuce on the bottom bun, then caramelized onions, ketchup, and sometimes a slice of a microwaved tomato seasoned with salt and rubbed with olive oil. Enjoy your burgers guys! Your mouth will thank you for it!

[@ThePsychotropicFox]

I feel blessed to see this before it airs

[@GiuseppePipia]

Or also have a trusty butcher willing to grind in front of you the cut you choose to grind.

[@stizan24]

But having a grinder let's you grind anything. Buy chicken and grind it. Grind up venison front shoulders. I make peanut butter with my grinder. My mother makes this awefull fruit and jello salad with my grinder. You can make your own sausages. Yes your butcher might make sausage, but does he make pork and leek sausage? Can he make it exactly how you want it? Does he let you cook off patties of sausage to see if the mix is spot on?

[@GiuseppePipia]

Yes there advantages to a grinder at home, but also having a trustful butcher that listen to his/her customers. I've had grounded pork, cow and chicken with no problem. Also horse meat if available. He makes the sausages how I want them to be made, with the spices I like and he is also an avid cooker, along with her wife, so he knows the mix is well balanced. The hustle of making sausage at home, for how little times one actually needs to eat sausage, is not worth it. Plus I have a good human relationship and sustain a local family shop. A grinder cannot do that.

[@TheSaneHatter]

Thank you for addressing that: not everyone has enough space for a grinder in their kitchen, or even in their cabinets.

[@stizan24]

I keep mine in the box, with silica pellets on the floor in the corner, covered with a garbage bag. It keeps it safe from the cats that sit on it and look out the window. not evveryone needs a grinder, but they are handy contraptions. yes I could use my clever to chop up the venison for chili, but doing 10lb at a time would take forever.

[@janetehoffman]

I would like to see you grinding using the food processor after freezing the meat.

[@juicyium5232]

Love it it’s look delicious 😋

[@alangeorgebarstow]

I don't "grind" meat, I mince it. I don't "broil" hamburgers, I grill them.

[@mayonnaiseeee]

A lot of top burger places just follow the methods mentioned and let the beef speak for itself. The way it should be. Start with a single or combo of whole cuts of your preference, grind it coarsely, gently shape it into patties, and never freeze it. After that, it's just a matter of seasoning the outside well, searing/cooking it to the preferred doneness, and assembling.

[@LeonAllanDavis]

Pure genius.. The "Smashburger"! Why didn't I think of that? I have a feeling that "Smashburgers" could put "Five Guys" out of business...

[@mrearlygold]

five guys suck. won't even cook to order, came up with some lame excuse why it had to be cooked well done. I'm done with five guys because of that.

[@dazzawesome]

🍔 Educational & interesting video.

[@followme8238]

Totally dodged the whole topic of ‘controlling fat’ and adding the right type and quantity of fat

[@DJaquithFL]

If the hamburger is compressed the same .. you'll have the same results. Hamburger is about the fat as much as the meat, 15%-20%. If you want something specific or special then ask your butcher.

[@shojwiebelhaus1391]

Ok, I'm confused, why what does having a burger that splatters everywhere prove? I don't like it when food is falling apart, it usually falls out of the bun then so what is the advantage here?

[@notusneo]

I guess from that experiment store bought meat is chewier and denser and most people doesn't like that

[@profkillbot]

hey, that was the Stuff You Should Know theme music! I’m sure it’s public domain and that’s why SYSK used it... but get your own song! :) Also, “Chuck” roast? That’s the name of one of the hosts of SYSK. This conspiracy goes deeper than I ever imagined possible

[@mrx-yj5wi]

Damn it!! No wonder I can't make good burgers, I'm not smashing them with a dutch oven after cooking.

When I was younger I used to grind my own beef but it actually has nothing to do with literally grinding my own beef🥴😉

[@ligngood3787]

Very interesting, but totally inadequate! You tantalized us with a 1/2 second mention of using a food processor instead of a meat grinder, but gave no details! How long and using what setting should we do this??? What cuts do you recommend???

[@christianmilk541]

I like your channel a lot and there is much to learn from your videos, with this one i don't agree though. First of all your homemade burgers would crumble by biting the Hamburger instead of the burger made from the sticky Proteined ground beef. and i don't think that is what i would like to have from a burger. second, You made your homemade burger by cutting instead of grinding. and therefore it didn't experience that much of mechanical force. which lead us to less activated proteins. the colder the meat, fewer salt and less mechanical force the more crumblelike the grounded beef will be. greetings from the german butcher

[@entirelyfakename]

they said they used a food processor, not what attachment. Also "activated proteins" wtf dude?

[@goclbert]

entirelyfakename A food processor slices instead of grinds.

[@entirelyfakename]

okay I'm going to ask you to re-read what I wrote " entirelyfakename entirelyfakename they said they used a food processor, not what attachment. Also "activated proteins" wtf dude? " Now, please pray tell, what in the FCK are you trying to communicate with what you wrote in response to that chief?

[@goclbert]

entirelyfakename based on the original post, it was the only way I could reason you saying "what attachment"

[@entirelyfakename]

Okay so now I know what you're talking about and I also now know that you don't know what you're talking about. That clears everything up. MANY food processors have stand alone meat grinding attachments dude and they are not some 2018 fresh idea. So again, having watched the video and seeing that they do not indicate HOW the meat was rendered, that guy is still equally as much talking out his side as you are.

[@homumu]

what is that "sticky protein"? sarcoplasmic proteins?

[@sween187]

should have suggested/recommend what cuts to use, but good vid

[@jhartmac100]

Can anyone recommend a grinder

[@scottfree6479]

Can u put tide pods in the grinder?

[@debrabertelli5076]

Burgers, meatloaf, meatballs, any dish that calls for ground beef, ground pork, is so much better, a thousand times better when you grind the meat yourself.