Watch This Before You Buy Grocery Store Ground Beef

The Butcher Wizard Collection of knives is now available on Amazon.com. These are the knives that I use in all my videos. We have a 10 inch breaking knife and a 6 inch boning knife available. Click the link to be directed to my page on Amazon.com
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6” Boning Knife:
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In this video, I go over how to make your own ground beef. It is really easy if you have the right equipment. I go over all the major lean to fat ratios. 75/25, 80/20, and 93/7 are the most common ratios you can find at your local grocery store. Below I will reference the grinder that I am using right now. Grinding your own beef is the best way to level up your everyday cooking.
Get the Meat Grinder Here:
500 watt meat grinder:
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Links in this description can be affiliate links. By clicking on them and buying the products, I will receive a small commission to referring you to these quality products.

[@kinein]

Now more than ever, channels like this are important to survive the hard times ahead

[@ollieox9181]

What "hard times" are you expecting?

[@YouTubeUserAlbert]

I’m so glad I watched this video. I tried grinding beef and I only ran it through once because I didn’t know any better. My burgers fell apart on the grill and I haven’t wanted to try again. Thank you for this!

[@SwissMarksman]

The simple and yet effective Steps of cooking. All the scraps from the stuff you have & turn it into something beautiful. Just like you can do an awesome Soup or Stock with Scraps from Vegetables & such. It's really something that people really forgot about (sadly).

[@ButcherWizard]

We are bringing it back slowly but surely. Thanks for watching

[@brodysmith4488]

Been watching your videos over the past couple of months. I can really tell that your production skills are getting better by the video! Keep up the fantastic work!

[@ButcherWizard]

Thank you so much. That means a lot. I am working very hard to provide more entertaining and informative videos. Thanks for watching

[@nealdesmarais2856]

Hey thanks for this - just bought a meat grinder attachment for the mixer and you cleared up alot of questions that i had. Great job!

[@luvsannybaby]

I love to see ya talk about a manual meat grinder. The one the attaches to the counter. Love the channel

[@lawman5511]

Just ordered a grinder for my Kitchen Aid. Going to make some breakfast sausage patties, and make my own hamburger. Chef, you have inspired me. Last week, I bought a whole pork shoulder, butchered it and froze it. I think it was about $5.00 a pound at my local grocery. Two pork steaks, six, country ribs, Birria, and now sausage.

[@emilydoesit8383]

How’d the kitchenaid grinder do?

[@bradlapinski127]

You have inspired me. Had the kids gift me a Kitchenaid grinder attachment and have been making ground sausage, burger since. I know my local butcher now and I "sound" smart when I am talking to him. He was shocked when I mentioned Teres Major! Thanks for the great videos.

[@ButcherWizard]

Awesome. My hope is that more people have these experiences. A lot of time butchers think that people don’t know anything about meat. Next time you go in there they will look at you differently because you have a base level of knowledge. Thank you for sharing this experience. This is why I made this channel.

[@joePARKS]

Thank you Wizard... we recently purchased a grinder after watching your channel. We are now grinding meat and shredding cheeses - thank you for the wisdom and insight

[@eckankar7756]

I'm considering buying a grinder, but I almost always buy ground beef, grass fed/finished as it's cheaper than roasts or steaks. I'm on the carnivore diet and finally losing weight.

[@ButcherWizard]

Good for you on the weight loss. I ise my grinder as a way to grind up scrap pieces of meat from other butcher projects. Check out some of the other videos on my channel. They are perfect for carnivore dieters. Good kick to you and thanks for watching.

[@ArchStanton9]

I'm kinda late to the party, but look at buying whole, primal muscles. The other day, I picked up a grass fed chuck roll at Costco for $4.49/lb.

[@mistiinseattle]

I just bought a juicer with grinder attachment. Ground my own beef and chicken... and wow so much better and I know what I am eating

[@bzybny9697]

I’ve ground my own meat before, but I never thought of freezing the meat and the grinder before grinding. Great tip!!! Thanks for the great informative video. 👍🏽👍🏽👍🏽

[@emerytakacs7040]

80-20 is an ideal mix. Fat is needed for the proper assimilation/digestion of meat. And this kind of fat is a healthy fat.

[@1erinjames]

Really helpful tips! Thank you!!

[@pdoc1547]

There’s no link for the grinder. What’s the brand and model?

[@marroquinandrew1]

Great work. I learned something new.

[@flashfronkprepping1779]

New viewer and just subscribed. Love your channel my friend!!!

[@Michael-zb6uw]

Making ground meat at home, night and day difference when it comes to taste, flavor and texture

[@kristelwyman]

Here I've been begging for this video and it already exists!!

[@DVK379]

Love your videos, really great stuff! Just can't see your links to your products you are using, they don't show! Thanks for your hard work and sharing with us, keep it up!

[@user-mn6fr1fi3r]

Hi, I just found your web site and I'm so excited, yes I know that sounds weird, but I love my kitchen tools. Anyways, I have a question. If you had to make one kind of ground beef, meaning 80/20, 70/30, etc. What would be your favorite?

[@thepeppers5442]

Just bought my own meat grinder and made prime rib burgers to start and fired them up on the charcoal grill, I’ll never go back!

[@heyitsmespider6792]

I bought my meat grinder 6 months ago one of the best investments I’ve ever made!

[@tsandphotog]

great video? I wanted to order the grinder but it looks like your affiliate link is gone?

[@texashunter664]

We grind our own burger. Venison gets mixed with 10% bacon ends which are cheap. Also we grind our brisket trimmings into burger for brisket burgers. Recently bought 2 choice briskets for $1.97#. Those will get ground. Where can you get burger for that cheap.

[@biscutmeow]

you are THE MAN

[@flashfronkprepping1779]

I have found that when it comes to store bought that in my opinion the best choice is 85/15 for you dollar. Lots of people say they prefer 80/20 and that’s great, I think the 85/15 in store bought is the most lean for your $$$. My grinder arrives tomorrow and I’m so excited! EAT MEAT😁

[@alabamaadventurer]

Your videos are very helpful and awesome!

[@ButcherWizard]

Thanks. I really appreciate that. Keep watching I have so much more coming.

[@nayost]

Hello, I can't see the link to the grinder for some reason. Can you confirm it's in the description? Thanks to your vid, I'll prob pick one up, but want to make sure you got the commission for it.

[@Rob-BC]

I find 2 coarse grinds are optimal.

[@lacanuck1]

Hello, great videos. Can you put bacon / pork as an add? Carl

[@Lakesoncarnivore-eb8nm]

Ordered my grinder it will be here today

[@drmeklv]

Love all your videos but I can't find the link to the meat grinder. Can you please send me the link it's not on your site.

[@Super020469]

What size grind plate are you using and are you using the same plate on all three passes?

[@tmk240712]

do you recommend a grinder for beginers?

[@WanderingSwallows70]

Where is the link to the grinder?

[@hans3216]

where to buy the grinder?

[@tamarawinkler4540]

Can you tell me what grinder you’re using? It’s not showing a link to it.

[@shellg_]

What size die plate do you use, and do you use it for all three grinds? I just watched the breakfast sausage video, and wondered the same thing for the pork. Great videos BTW 😊 I just got a MEAT! grinder and have already made a few pounds of bulk ground chuck, pre-formed patties, 3 pounds of Italian sausage, and two different seasoning recipes for breakfast sausage. Both were okay but I wanted more sage, and your recipe has that. Will be using yours with my second attempt to grind meat!

[@ErrorInvalidName]

Looks like he used the fine plate each time

[@GOLFADDICT65]

the grinder can you get it in Canada do you know ?

[@zu1502]

What is the best part of the animal for ground beef ?

[@lazycoffeeguy]

I don’t see the link in the description

[@garryharrington8255]

iv been doing that for 25yrs now, its great

[@charliev337]

I don't see a link to the grinder in the description

[@Rygat]

is it possible to get a good grind without a grinder? i'd like to see that

[@geomi3185]

Curious which model you recommend for a home user ? Tried to make out which you have but couldn’t tell going between video and the grinder site .

[@ErrorInvalidName]

It's the 500w version that costs $119

[@drewfunck6441]

Is it ok to thaw out the meat trimmings to make hamburger meat and then re freeze that meat again once it's hamburger meat?

[@valeriestevens5250]

So where is the link for the meat grinder?

[@SALFXEF]

Did I miss the part where you figure how to make the percentages. I did not see how you came up with the mix ratio

[@celticraider24]

​ @ButcherWizard Your vids are great for the carnivore diet. I've been watching you since before you ever realized we were all watching you lol.

[@EggplantOven]

How come the link to the grinder is missing?

[@Merrayle]

There's no link for the meat grinder! 😢

[@anzwertree]

How do you weigh it out to be a certain fat ratio? Isn't the fat spread out everywhere?

[@sgtbassmaster3129]

What if you cant eat beef? Can you just ground a Pork Loin up like this? Of if not a Loin then wat cut of pork would you use?

[@jlg8689]

Couldn’t see the end because the video links blocked it

[@shellg_]

Hate when that happens. I wish there was some way to turn YTs stoopid pop-up ads off, which come up before the video that you are watching is even over.

[@queenbrooksie]

Question, the ground beef I buy at several different locations, when I cook it, I end up with so much liquid it is like they put water into it. I literally can get out 1/2+ cup liquid from just one pound. And it isn't fat because the fat separates and is only a very small amount on top of the liquid. Are butchers allowed to put liquid in the burger? This has been this way here for years.

[@tylerdavis5701]

Muscle and fat both hold water. It's completely normal. Fat and muscle are not really just pure fat and muscle, there's water held within the cells of muscle and fat. When you fry/cook beef, the muscle fibers contract and shrink as the proteins reach their heat capacity, and in doing so, the cell walls rupture. When they rupture, they release the water that was stored. The leaner the grind, the more water loss you're susceptible to. You'll also lose some of the fat during the water evaporation phase

[@thomaskolb623]

I get a 80/20 supposedly from a local supermarket. But it shrinks soooo much. It’s probably not 80/20 or more like a 70/30. I trust them but I’m getting a terrible loss while making burgers. Suggestions? How do I ask them how they measure their grinds?

[@michealhall4512]

Great timing! I received a grinder for Christmas and still have to put it to use. Looking for recommendations for types of cuts for great flavors in a burger ...

[@ButcherWizard]

Brisket burgers are amazing if you have some brisket trim. I have a brisket video coming in a couple of weeks. Keep checking back. Thanks for watching.

[@michealhall4512]

@@ButcherWizard Thanks for the tip!

[@michealhall4512]

@@ButcherWizard Just wanted to circle back to this one. I recently bought a brisket at $3.90/lb. From Costco just for ground beef. The last few nights I've been eating absolutely delicious brisket patties with a nice crust cooked in a cast iron skillet. I followed American's Test Kitchen recommendation to grind only once to avoid over developing proteins and making it sticky and tougher as the proteins cook and tighten. I left all the fat on when grinding and i'm getting totally tender, tasty patties. Thanks again for the advice!

[@blanketyblank7561]

The meat grinder in the description isnt click able

[@johndefalque5061]

Meat grinder link is gone but there are so many from manual at $26 t0 deleuxe electric at $150. If I have to make 3 passes, manual may be a bad idea.

[@justincrediblefantasy8263]

Do you think pichana fat would grind up fine?

[@dianethomas4110]

I don't usually Refreeze already frozen meat. What's your thoughts about? Freezing defrosted meat again that's not been cooked thank you in advance

[@briian.barqueros]

My special beef ground beef is pure beef shin and beef forequarter for my meat shop.

[@peterkleiner9114]

In between grinds, I assume you aren't freezing it each time?

[@LadyCatFelineTheSeventh]

Whats the secret to getting a chuck stead with bones in it? The butchers where I live refuse to do that cut. We use to be able to buy it in stores.

[@SwissMarksman]

Butchers refuse to do that?

[@BostonClipper]

When they calculate fat and calories in a calorimeter it is based on raw meat. Try weighing the ground beef before and after grilling. My results:90/10 lost about 9% weight; 80/20 lost about 19% and 70/30 lost about 27%. So if the fat melts away during cooking I wonder what the results would be for grilled/cooked ground beef in a calorimeter? We eat cooked not raw beef. I try to use choice chuck with sometimes brisket/cap for flavor. I only make two passes for hamburgers. One time I tried one pass. After cooking where there was white fat only voids were left. Two passes works best for me allowing paths for the fat to drain away yet very flavorful.

[@tylerdavis5701]

While they do measure for caloric energy capacity in raw meats, it's not only fat that melts away. It's also water. Remember that muscle and fat both hold a lot of water. Regardless, when accounting for calories, it's best to go by the weighed raw meat, as you cannot accurately account for water loss. However, when cooking in a skillet, you can mostly retain a good bit of the fat, though, some of the fat will also evaporate along with the water. This is noted in the accumulation of fat/oils in the grill vents above most stoves/ovens.

[@BostonClipper]

@@tylerdavis5701 The water loss is an excellent consideration! Fat does contain a few percent water. I guess my point is that the caloric count from raw meat is extremely deceiving if that fat was rendered out during cooking as I believe. It would be like eating a hamburger with a shot glass of its fat dripping on the side. More raw fat, more drippings, but we do not eat the drippings. So why count calories we do not eat? I have no proof. This is based on measured observations and speculations. The proof would be with the final measurement of the cooked meat in a calorimeter. We agree that is what counts in the end.

[@Metqa]

@@BostonClipper when I cook meat for my soups, I do not drain the "drippings" . Fat is food. I"m not throwing away food. I saw a recipe that said to drain the meat and then later suggesting adding vegetable oil. I'll just keep my fat. thank you. my diet is not low fat. I suppose someoen could measure the fat left in the skillet and subtract it out but I also don't measure calories either. I"m not a bomb calorometer. I'm an enzymatic operational biolgical organism.

[@BostonClipper]

@@Metqa I don't know how the body processes pure fat or whether it is broken down or passes through. You have an excellent point. I remember before they had different kinds of fat, and the changing if a type was "bad" or "good" which also keeps changing. The flavor I am talking about ar the beef proteins with the Maillard reaction. Not sure if fat has flavor. We need fat but our bodies create it with carbs and sugars. Not sure if fat is food or is any better or worse. Just looked I can get a calorimeter with Amazon for $23. Hmmm... Thanks for your thoughts! FYI one pound of fat is 3000 calories.

[@fictitiousnightmares]

You do not have a link to the meat grinder in the description. You put a spot for the link, but didn't provide the link.

[@seemaab]

Can we grind frozen meat?

[@brettbreedlove3109]

If you don’t have left over steak bits what can you buy to grind?

[@itsallperfectlynormal9805]

Brisket, round, chuck....

[@thomaskingschillerlein7843]

Awesome video but is it just me or do Americans think that "very finely ground meat"(1-3mm) is "Regular" ground meat. Here in germany this finely ground is impossible to find! Do you just put a 3 mm accessory on it and grind it twice or do you have a 1 to 2 mm accessory?

[@Cam-wi3tp]

i tried this a couple times, it is almost double the cost of just buying packaged ground beef, flavor maybe a little better but not enough for the hassle of buying different cutrs,setting up,cleaning but I still enjoyed your video and enthusiasm!

[@Daniel-ck8kr]

Can you do a video how to make your own organ blend ground beef?

[@Daniel-ck8kr]

I buy one that’s $14 per lb and it it comes with liver, heart and kidney. It would save me a lot of money if I could just blend it myself.

[@TrixieJFerguson]

What happens if you cook the meat after the only one pass through the grinder? Are the three passes only for aesthetics, or is there a science behind it?

[@ButcherWizard]

On the first pass the meat texture, once cooked, is very chunky. I would do at least two passes through a meat grinder. Grocery store ground beef has gone through the grinder at least 2 times. Thanks for watching.

[@user-lx2hn6qk9r]

I always thought the issue with using fat from other parts of the meat, or using it from different animals gave it a bad smell when you cooked the burger?! What do you guys think

[@Marioscorneraquatics]

Best budget grinder? I started following your videos to save money and I have by cutting my own sirloin and chick rolls. Only thing is some grinders are not cheap and the cheap ones have bad reviews.

[@oni-one574]

kzbin.info/www/bejne/n4StZ3uof51qg68 Hey dude, I just had the same question. Meat Your Maker has a $120 version. I found this video, this is where I am at in my research. I'd imagine anything cheaper and I'd be buying Chinese knock off on amazon.

[@bdabutcha]

Quick tip you should grind your lean meat first

[@maryleigh8990]

I might be convinced to trade my ASMR carpet cleaning videos for some ASMR meat grinding videos. No talking, just ribbons of meat folding into the bowl. About 20 lbs worth I'd think.

[@johnaultman1855]

How do you feel about grinding beef in food processor?

[@ButcherWizard]

I have honestly never tried to grind beef in a food processor. I would assume that you would get some irregular shaped pieces. If that is what you have though I would give it a shot. Thanks for watching.

[@SwissMarksman]

I wouldn't do it in a Food Processor to be honest. Because of the friction & the amounth of time you need to get it in tiny "processed" pieces is enough to bring the temperature to a critical point. Don't get me wrong, I am not trying to be over sensitive, but I've seen some shit as a Chef.

[@user-qi9my2yg2n]

Hello, I was searching all over how much it will be if it was 85%lean,15%fat ?

[@TexasFontana]

It’s really simple math. If you’re grinding 1 pound of beef, then you will want 85% of it to be beef and 15% of it to be fat. So it will change depending on the percentage of that that you want. If you want 90/10, then you will want to do 90% beef and 10% fat.

[@jontnoneya3404]

Would you talk about the color? I'm learning here. @1:01 mark you pick up a rib eye from the end of your roast but when you did, it looks VERY VERY dark. I always thought that really dark color meant that it was going bad. I know smell is the key but any time I've had a foul oder it's been with dark colored meat. Is that color not an issue? Why or why not? Also does it change because you're using it for ground beef as opposed to a steak? If so why would that be? Thanks in advance.

[@ErrorInvalidName]

was due to being frozen beforehand.

[@shawncrocker7037]

In what way are you saving? This is the question I came to get answered.

[@ricksorber9562]

Here's where I'm lost. If the knife blade spins with the auger and touches the perferated plate that doesn't spin, how do you get long strings of meat? It seems like the meat should be getting cut four times per revolution. 🤷🏻‍♂️

[@hardtruth2039]

I get good ground chuck for $2.99/lb. No way I can grind it for that. I have a 1hp Italian grinder but beef prices are too high to grind it myself.

[@MelissaJackson83]

I bought a half a cow for $1.79 a pound (that’s not including processing and packaging though, that was $350) but you need a big deep freezer, I use part of my income tax returns to purchase. It’s my 4th year in a row buying beef in bulk. The quality is outstanding compared to the grocery store. It’s black angus too but grain fed. Grass fed is more expensive of course, I believe the cheapest I found for grass fed was $4.99 a pound. ❤

[@ericweis1828]

Your no Bucher sorry Man.

[@frank234561]

He didn't explain how to get to the right ratio of fat to meat.

[@pacospete4299]

My favorite part of KZbin is going to the stupid commentator's home page..... i always wonder how they made it this far in life !!!

[@user-fo4wd7hy4b]

why electric? you lazy?

[@ahjus7604]

1.99 to 3.50 per pound where im at depending on how much you buy at once