Who grinds their own mince?

[UTH]

I've got a stand mixer so pondering grinding my own mince - this would mainly be for smash burgers, but the odd lasagne/bolognese as well

Is it worth doing or overkill with little benefit over buying mince from supermarket/butcher?

[fat80b]

What is the problem that you are trying to solve?

If you want a specific cut minced, then any decent butcher would just do this on request no?

[BlackTails]

I’ve done it for venison, only because the butcher didn’t have it pre minced. There’s no real advantage I can think of over buying pre minced.

[UTH]

fat80b said:

What is the problem that you are trying to solve?

If you want a specific cut minced, then any decent butcher would just do this on request no?

Not really a problem, I just like cooking from scratch, making own pizza dough etc etc, so figured that grinding my own mince would be another step in the direction of being a better chef?

[sherman]

Mince is ok to do but sausages are much more fun to experiment with.
Make flavours you would never get normally.

[normalbloke]

What’s the difference between a smash burger and a home made burger?

[E34-3.2]

BlackTails said:

I ve done it for venison, only because the butcher didn t have it pre minced. There s no real advantage I can think of over buying pre minced.

The reason why good restaurants or home chefs do it is for quality control and fat content.

[AndyTR]

Yep, I do for burgers (50/50 mix of skirt and brisket, aiming for a fat content of 10%) and sausages, so offcuts of pork shoulder, belly etc. Depending on the sausage depends on the fat content. I've a really good local butcher, but like doing my own mince. Also do a very course beef mince for chilli and pork & beef for ragu.

[Mobile Chicane]

AndyTR said:

Yep, I do for burgers (50/50 mix of skirt and brisket, aiming for a fat content of 10%) and sausages, so offcuts of pork shoulder, belly etc. Depending on the sausage depends on the fat content. I've a really good local butcher, but like doing my own mince. Also do a very course beef mince for chilli and pork & beef for ragu.

A chef friend of mine swears by minced brisket, 'lubed' with a bit of duck fat for burgers.

[CloudStuff]

This thread is as suggestive as Point Break.

[BIRMA]

I bought a heavy duty grinder several years ago to make my own burgers, I wait until Morrisons do an offer on rump steak and buy a fair few pieces mostly the very fatty ones people don't buy, I also buy some brisket and marrow bones and generally mix half and half and just add the marrow bone I do what is called a double mince so after the first mince I do it again. I do a large scale mince up and freeze them, not the cheapest way but they sure taste good.

Edited by BIRMA on Saturday 10th October 10:04

Edited by BIRMA on Saturday 10th October 10:08

[hidetheelephants]

normalbloke said:

What s the difference between a smash burger and a home made burger?

The smash burger will get more likes when posted on social media. They are essentially the same thing.

CloudStuff said:

This thread is as suggestive as Point Break.

Are you a mincer?

[AndyTR]

normalbloke said:

What s the difference between a smash burger and a home made burger?

Burger is shaped then cooked
Smash burger is shaped into a ball, then pressed down onto the griddle, hence smashed


Burger


Double smash burger