Who doesn’t love a juicy meatball, a perfect burger patty, or a savory sausage? Guess what the secret ingredient is? It’s freshly ground meat! Sure, you can grab some pre-ground meats at your local store, but there’s something extra tasty about grinding it yourself at home. Don’t worry if you’ve never tried it before – we’ve got you covered. In this easy-to-follow guide, we’ll show you different ways to make your own ground beef and ground chicken. Let’s dive in and get grinding!
Key Tips for Grinding Meat Like a Pro
Before you start grinding your meat, here are some handy tips to ensure you get the best results:
- Trim away any bones from your meat. Bones can harm your equipment and pose a safety risk.
- Make sure your meat stays cold throughout the grinding process. To ensure this, keep a bowl of ice nearby. This helps prevent any unwanted bacteria.
- It’s usually best to add your seasonings after grinding the meat. This way, you can taste and adjust.
- Whether you’re using a grinder, knife, or food processor, make sure the blades are sharp. Dull blades can mangle the meat.
- While you should remove any large pieces of fat or sinew, leave some fat on the meat. This little bit of fat is what gives your burgers and meatballs that juicy, flavorful goodness.
How to Grind Meat at Home
Grinding your own meat might sound like a chef’s job, but trust us, it’s easier than you think. And the best part? You can do it with tools you probably already have in your kitchen. Here are three simple ways to get started:
Using a Food Processor
- Start by cutting your choice of meat into small, one-inch cubes.
- Pop these chunks into the freezer for about 15-20 minutes. You want them firm, but not frozen solid; This makes cutting easier and prevents the meat from getting mushy.
- Place the meat chunks in your MisterChef food processor, filling it only halfway to avoid overcrowding. Then, use the pulse function to grind it to your desired consistency. If you want it chunky, pulse a few times. For a smoother texture, pulse a bit more. Do it in batches if you need to.
- After each batch, check the consistency of the grind. Remember, you can always grind a second time for a finer texture, but you can’t undo an overly fine grind.
- Once ground, handle the meat gently to maintain its texture. Use it immediately in your recipes, or store it properly if you plan to use it later.
Using a Meat Grinder
- Before you begin, put your meat and the grinder parts (like the blades and plate) in the freezer for about 30 minutes.
- Just like with the food processor method, start by cutting your meat. Here, you can use larger chunks, approximately 2-inch cubes.
- Assemble your MisterChef meat grinder according to the manufacturer’s instructions. It’s important to make sure everything is clean and properly fitted. Choose the grinding plate size based on the texture you desire – a larger hole plate for a coarser grind and a smaller one for a finer grind.
- Turn on the grinder (if it’s electric) or start cranking (if it’s manual). Steadily feed the meat chunks into the grinder. Most grinders come with a pusher tool – use it to push the meat down safely. Never use your fingers.
- Place a bowl or tray under the grinder to catch the ground meat.
- After you’re done, make sure to clean your grinder thoroughly. Any remaining meat residue can spoil and lead to bacterial growth.
Without a Machine
- For this method, you’ll need a sharp chef’s knife and a chopping board. The sharper your knife, the easier and safer the process will be.
- As with the other methods, start by partially freezing your meat.
- Now, cut the meat into small, manageable pieces.
- Place one of these pieces on your cutting board. Use your knife to start chopping the meat. The technique here is similar to mincing garlic or herbs – steady, controlled chopping motions. Keep gathering the meat together and continue to chop until you get the texture you want.
- If you want a finer grind, go over the meat multiple times with your knife. This takes a bit of elbow grease.
- Always be careful of your fingers when chopping. Keep the fingers of your non-dominant hand curled in while holding the meat to avoid any accidents.
What Types of Meat Should You Generally Grind?
It’s important to choose meat with the right amount of fat. Lean cuts can be too dry, while excessively fatty meat might be overly greasy. A good rule of thumb is to look for cuts that offer a balance, like chuck for beef, and shoulder for pork. These cuts usually have the ideal meat-to-fat ratio, which is around 80% meat to 20% fat. If you do prefer to go the leaner route, go for sirloin or round cuts in beef, and tenderloin in pork.
When it comes to poultry, turkey or chicken thighs are better than breast meat, as they have more fat to keep your grind juicy. Just remember, don’t overdo the grinding with poultry; you don’t want it turning into a paste.
Another quick reminder – always ensure the raw meat you’re using is fresh and from a reliable source. Good quality meat not only tastes better but is also safer to eat.
Summary
In this guide, we’ve shown you how to grind your own meat using different methods. Whether you choose a knife, an electric grinder, or a food processor, remember to prioritize safety and keep the meat cold to create delicious homemade dishes.
And for an exceptional meat grinding experience, check out MisterChef’s top-of-the-line meat grinder. Our meat grinder is designed to handle all kinds of meat from pork shoulder to fresh beef chuck and even lean meat cuts like chicken breast. Shop with us today.