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Thread: Custom Burger Meat Blend. What Would You Do?

  1. #1
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    Custom Burger Meat Blend. What Would You Do?

    So today I got in 4 lbs of my own custom burger meat blend. The combo I chose was prime skirt steak, wagyu chuck, dry-aged steak ends, and a wagyu fat blend. Basically, you choose four ingredients and they blend a pound of each together for your own burger blend. These are the meats/fats you can choose from to make your own blend. Note: You can only choose four.

    Choice Chuck
    Prime Chuck
    Wagyu Chuck
    Prime Sirloin
    Prime Top Round
    Choice Short Ribs
    Choice Tri Tip
    Prime Skirt Steak
    Prime Hanger Steak
    Punta De Anca
    Prime Short Ribs
    Wagyu Short Ribs
    Prime Brisket
    Choice Filet Tail
    Prime Filet Tail
    Pork Shoulder
    Mild Italian Sausage
    Applewood Smoked Bacon
    Foie Gras Blend
    Beef Suet Blend
    Prime Brisket Fat Blend
    Prime Beef Rib Cap Fat Blend
    Hot Italian Sausage
    Dry Aged Steak Ends
    Wagyu Fat Blend

    I was kind of shooting in the dark as the ingredient list was extensive and I don't grind my own meat to really have an option on what works best. The only thing I was trying to do is shoot for around 20-25% fat -- and I definitely wanted the dry aged bits in the mix.

    So I am curious what other burger geeks would do in terms of fat and types of meat. If this mix goes well, I may order more in the future.

    Here is the website where I ordered it from. They give descriptions, a flavor rating, and fat content for each type of meat.

    k.
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  2. #2
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    I would go Sirloin, short rib, brisket, rib cap fat.

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    Senior Member DDPslice's Avatar
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    Waygu chuck, pork shoulder, foie, dry aged. I have no idea if could even taste it but it just sounds like a really fancy grilled cheese

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    Senior Member spoiledbroth's Avatar
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    woo suet that's old school most people coming out of culinary school these days don't even know what the f**k that means
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    Quote Originally Posted by panda View Post
    I would go Sirloin, short rib, brisket, rib cap fat.
    I might try something close to this. I did almost go for the Sirloin, wagyu chuck, dry aged, and rib cap fat at one point. After reading about the brisket having high moisture and going well with dry-aged components, maybe that would have been a good option.

    My main concern on the first ingredient was flavor-to-fat. The sirloin, prime skirt, and prime hanger all have around the same fat content 4-5%, but the hanger steak seemed to go too far considering I had a dry-aged component. Changing from sirloin to skirt was the last change I made in my mix.

    k.
    There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

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    Senior Member brainsausage's Avatar
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    Sirloin, brisket, shorty, hanger. Pork or any other non raw beef(besides salt and pepper) product don't belong in a burger patty.

    That's a meatball.
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    Quote Originally Posted by brainsausage View Post
    ...Pork or any other non raw beef(besides salt and pepper) product don't belong in a burger patty.

    That's a meatball.
    That's what I thought -- but I was thinking it was a meatloaf burger.

    k.
    There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

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    Wagyu chuck, wagyu shorty, and hanger would probably be my base, then I'd try different blends with skirt, punta (tri tip), brisket, aged steak ends, and see which I prefer.

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    Karring,

    This could be a dangerous website! The Waygu chuck and the dry aged ends are a must but after that... indecision.

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