Description
We grind whole chucks off the Angus cross carcasses we break, plus the fat trim from the rib and loin work, which is where the 20 percent comes from. Nothing is bought in as pre-ground. It goes through a coarse plate once so it stays loose in the pan and does not pack into a paste.
For burgers, weigh six ounce balls, do not mix or knead them, and press them flat onto a hot griddle with a spatula. Four minutes total. Salt only when they hit the heat, because salting the mince early cures it and gives you a springy texture.
Specification
- Breed: Angus cross, Hill Country
- Blend: whole chuck plus rib and loin fat trim, about 80/20
- Grind: single coarse plate
- Feed: pasture raised, grass finished
- Sold by: weight, ground to order daily
Cooking
Griddle or heavy pan, high heat, no oil needed. Burgers to 145F if you want a pink centre, 160F if you are cooking for children or anyone who would rather you did not.
Storage
Ground beef has a lot more surface area than a steak, so use it within two days. It freezes cleanly in flat one pound packs, which also thaw faster than a block.
Marissa T. (verified owner) –
The coarse grind is the whole point. My burgers stopped coming out like meatloaf the week I switched to this. I buy the 3 lb and split it into six patties and a chilli portion.
Andre L. (verified owner) –
Ordered 5 lb for a cookout and it browned properly instead of steaming in its own water, which tells you it has not been sitting around. Fat level is right for a griddle.
Priya Raman (verified owner) –
Good beef and I will buy it again, but the 80/20 is genuinely 20 and I poured a lot of fat off my bolognese. Fine for burgers, a bit rich for a sauce. Ask them for a leaner grind if that is what you are after.