One of the first things I eat every time I go back to Germany is a fresh baked roll with raw ground pork, heartily seasoned with salt, pepper, sometimes a few oter things, and fresh raw onion rings. You get it in every butcher's shop or supermarket. A lightly perverted version actually is to putt a few slices of Velveeta cheese on it - the only time I ever touch that stuff.
As for grinding the meet, I keep telling myself I should but never do even with the KA attachment somewhere in my kitchen cabinet. Cooking for myself most of the time, it seems too much work. So, what's better: Buying it fresh in the supermarket or grinding yourself and freezing it? Hand-chopping sounds like an interesting idea. I do that for tartare, never thought about it for 'ground' meet.
We grind our own trimmings and serve the best freaking sliders anywhere. And you can have them rare as you want.
Check out your local craigslist and ebay for grinders. Cabela's and Northern Tool have decent ones for the home @ under $100.
Everyone has their "perfect blend" they swear by. Use chuck, sirloin and trimmings from better cuts including lamb to get around 20% fat gets excellent burgers.
Never confuse movement with action. Ernest Hemmingway
I grind my own pork for sausages and beef for my burgers.
I painstakingly hand cranked them before.
my recent purchase of a food processor is a god send for grinding the meat.
Jared, you could have borrowed my KA attachments! I guess this means you're running out of ground beef from Key Packing, hunh?
Tom Gray, Seagrove, NC
I've got the meat Grinder & the Grain Mill for my KA. Have done the beef route several times, just remember. to save some trimmed fat to mix back in otherwise burgers will come out too dry. also do some home ground pork loin for Lumpia. For my bread, i use Hard Red Winter wheat from
Bob's Red Mill web site
I do sometimes at home both beef and pork for chorizo. I have a stand alone unit and the KA grinder. I prefer the Kitchen Aid because it goes through the dishwasher better.
I grind my own and won't buy chop meat at the grocer ever again. Burgers, meat balls, force meats, sausage for stuffing, etc. Blind taste tests pick fresh ground over store bought every time. For a big batch of burgers I grind 3 parts chuck to 1 part sirloin depending on how fatty the chuck is. More sirloin if the chuck is well marbled. When I do tenderloin I save the trimmings for small batch burgers. Sometimes I grind venison and suet for burgers - delicious.
(good to see you posting again Eamon!)
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