Grinding beef at home allows for better quality control, influencing factors such as fat content and freshness. Chef Austin Stull recommends chilling the beef before grinding, advising to cut it into chunks and freeze them briefly. This prevents smearing during the grinding process and improves consistency in the final product. Additionally, he emphasizes the importance of keeping grinding tools cold to further enhance the quality of ground beef, providing an easier and cleaner experience.
Always grind meat chilled. Fast-chilling the meat helps keep the shape of the ground meat and prevents it from smearing too much on the grinding plate.
Make sure your tools are as cold as possible. We chill our grinder parts in the freezer or ice water beforehand to ensure better grinding results.
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