Does anyone grind their own ground beef for burgers, etc? page

[janie]

Since grassfed is so lean and sometimes dry, do you add any other ingredients (say maybe bacon fat or pork trimmings) to improve the texture? I'm thinking of buying an attachment for my Kitchenaid mixer and giving this a try but I'd be grateful for anyone's experience.

[naiadknight]

I make my own from sirloin, brisket, or a roast. I add in lard or bacon for fat, if it needs it.

[lcme]

My parents raise grass-fed and make ground beef. They don't add anything to it other than the meat and trimmings that come from the animal.

[Russ]

My father grinds venison, then adds some ground beef for fat

[Chefgerry]

I add about 25% of pork back fat to ground beef and lamb. I have the kitchen aid attachment for grinding and it works fine....I also have the sausage stuffer attachment.

[janie]

Thanks for the replies! I've found the grassfed ground at Whole Foods to be amazingly dry -- so I will be trying these ideas! And thanks, chefgerry for the confidence vote on Kitchenaid's grinder - I think I'll order on Amazon tonight

[breadsauce]

Yes - I use the kenwood chef grinder (mincer, in UK - it says in the instructions "now you can mince professionally in your own kitchen"!) If the meat is very lean, I add some pork fat. I like to keep some in my freezer so it is always there to render down, or to make pate, or for burgers.

[jem51]

yes, it's lean but i don't add any fat when grinding....really why add fat from a lesser source.
i just cook it is butter. evoo or CO but the key is; don't overcook it!! no dry meat in my house....bloody as hell, maybe....

[AndreaReina]

No experience making grass-fed burgers, but I've noticed that onions add a ton of juiciness. At a local 100% pasture-raised farm and butcher I saw them making burgers enrobed in caul fat. Stringy fat never looked so good.