Loading…
11
Question about the 20% fat rule for burger grind, my old mentor nailed it
My mentor at the plant in Des Moines always stressed keeping burger grind at 20% fat, and I fought him on it for months because leaner just seemed cleaner. Last week I ran 50 pounds at 15% fat and the patties came out dry and crumbly, so I remade the batch his way and it was night and day. What fat ratio are you all running for your retail burger grind, and does it change when you add in brisket or short rib trim?
1 comments
Log in to join the discussion
Log In1 Comment
wells.christopher17d ago
Did you notice the brisket trim changes things much though? Been messing with adding some short rib trim to mine and the fat content sneaks up on you fast. Curious if you adjust from that 20% baseline when you're working with those richer cuts.
8