Switched from a coarse plate to a 4.5mm grind on my burger blend and the patties finally hold together

Brooke Taylor · 2026-10-10T21:15:03.535439+00:00

Made 50 lbs of chuck and brisket trim this morning in the shop and the finer plate gave me way better fat distribution than the 8mm I've used since I started. Anyone else playing with grind size for texture, or am I late to this one?

Vivisector

Loading…

Switched from a coarse plate to a 4.5mm grind on my burger blend and the patties finally hold together | Butchers - Vivisector