Meat grinders/making own burger - Homesteading Today
Homesteading Today

Go Back   Homesteading Today > General Homesteading Forums > Countryside Families

Countryside Families Melissa's Forum


Like Tree26Likes

Reply
 
LinkBack Thread Tools Rate Thread
  #1  
Old 02/28/14, 07:05 PM
WV Farm girl's Avatar  
Join Date: Nov 2011
Location: Ohio
Posts: 349
Meat grinders/making own burger

With the increasing cost of beef I'm wondering if it would be cost effective to purchase a grinder and start making my own burger.
I know some of you do this. What brand meat grinder do you have? What cuts do you use to make burger? What do you estimate or costs to be on the burger you are making? Do you add in any extra fats?
I know it's several questions but I'm interested in exploring this option. Thank you!!

__________________

Raising Purebred Dorper Sheep
Dorper Rams Available

2013- $275 Earned in Amazon gift cards and Cash
http://www.swagbucks.com/refer/Shannon1975

Reply With Quote
  #2  
Old 02/28/14, 07:23 PM
 
Join Date: Mar 2005
Location: North of Omaha, on the banks of the 'Muddy Mo'
Posts: 843

I recently bought a grinder at a thrift store and I have the same questions. Anyone???

__________________
Reply With Quote
  #3  
Old 02/28/14, 07:47 PM
 
Join Date: May 2002
Location: Mid-Michigan
Posts: 4,113

No experience with beef (I'm assuming you are asking about cuts to buy from grocery store), but we have made burger from venison for many years (we process our own deer). For making venison burger, we grind anything that isn't better suited as something else, as in anything that doesn't make a nice steak, or the loins, or good stew meat. And honestly, this past hunting season DH ground most of one deer so he could make it into summer sausage and snack sticks. Neck meat, brisket, the thin strips of meat between the ribs, the tendon-y front legs, little bits from around the bones, etc are our normal grind candidates.

You can grind any cut of meat for burger/sausage. What you are going to want to use is the stuff that is cheap, and/or not tender enough to be better used as something else.

When we've made pork sausage and had to buy pork to do so, we've usually used pork butt roasts, as they seem to be what goes on sale for cheapest. We have not bought beef to grind into burger, as we eat alot of venison instead, and I don't normally see any cut of beef on sale cheaper than the hamburger from the store is priced.

Reply With Quote
  #4  
Old 02/28/14, 07:53 PM
big rockpile's Avatar
If I need a Shelter
 
Join Date: Feb 2003
Location: Ozarks
Posts: 16,785

I bought a cheap Grinder through Bass Pro Shop, found after buying it that it has Plastic Gears but it hasn't given me any trouble.

Far as Burger I've used any red meat, want sausage I spice it well.

big rockpile

__________________

I love being married.Its so great to find that one person you want to annoy for the rest of your life.



If I need a Shelter
If I need a Friend
I go to the Rock!

Reply With Quote
  #5  
Old 02/28/14, 07:59 PM
Registered User
 
Join Date: Dec 2012
Posts: 116

well it's just my opinion but I believe Hobart has the best grinder since it's made for butcher shops. Though other brands that I have seen in Home hardware looked similair - but I wondered where you could get replacement plates and blades for them.

As for cuts just use whatever cheapest. Extra lean is 5% max fat, Lean is 15%, and regular is 25% to give you an idea. While it's true cuts like sirloin tip has more iron if you spice it or use any herbs you won't be able to taste it.

highlands likes this.
__________________
Reply With Quote
  #6  
Old 02/28/14, 08:00 PM
 
Join Date: May 2002
Posts: 5,632

I have a grinder from Cabelas and love it. Had Oster attachments for my kitchen center/mixer, and still have those but had to constantly remove the grinding disks and clean out the tendons, etc that would collect in them. Not with the Cabela's grinder. It does a much better job. So far, so good. We just do deer, antelope and goat when we have some. I use a little pork when I have it to moisten up the venison, however.

Ruby likes this.
__________________
Reply With Quote
  #7  
Old 02/28/14, 08:01 PM
Registered User
 
Join Date: Feb 2014
Posts: 208

I read an article in Cooks Magazine ... they just used the cutting blade in a food processor. Their tests showed that method gave the best, fastest and easiest results. Cost or not, beef ground at home tasted a whole lot better than the stuff in the stores.

DamnearaFarm and OnlyMe like this.
__________________
Reply With Quote
  #8  
Old 02/28/14, 08:02 PM
WV Farm girl's Avatar  
Join Date: Nov 2011
Location: Ohio
Posts: 349

Thanks for the replies so far! Do you add any extra fat to burger or sausage or just what is on the cuts of meat itself? Sometimes here we can get lesser beef cuts for BOGO and it figures out to less than $4/lb burger is now up to.
I'm going to goodwill to look for grinders tomorrow.

__________________

Raising Purebred Dorper Sheep
Dorper Rams Available

2013- $275 Earned in Amazon gift cards and Cash
http://www.swagbucks.com/refer/Shannon1975

Reply With Quote
  #9  
Old 02/28/14, 08:03 PM
 
Join Date: Jan 2004
Location: Louisiana
Posts: 2,475
Quote:
Originally Posted by WV Farm girl View Post
With the increasing cost of beef I'm wondering if it would be cost effective to purchase a grinder and start making my own burger.
I know some of you do this. What brand meat grinder do you have? What cuts do you use to make burger? What do you estimate or costs to be on the burger you are making? Do you add in any extra fats?
I know it's several questions but I'm interested in exploring this option. Thank you!!
Cost effective?

Yes.

Stores will often sell a certain cut of meat as a loss leader to get folks in the store. I've bought and ground sirloin for less than the price of hamburger.

A couple of things to remember:

1. Many times your grind will have less fat. That's usually a good thing, except it sometimes makes hamburger patties a bit hard to hold together while cooking. Plan accordingly.
2. The plate you have on your grinder makes a lot of difference on how coarse or fine your grind is...so you may have to buy another plate to achieve the consistency you wish.
__________________
Reply With Quote
  #10  
Old 02/28/14, 08:06 PM
GREENCOUNTYPETE's Avatar
Moderator
HST_MODERATOR.png
 
Join Date: Jul 2006
Location: WISCONSIN
Posts: 5,575

I use a LEM big bite , grinder , it grinds well

but I almost never grind beef , we do our own pork sausage , we buy a pig each year we let the pig go to the processor but tell them to just leave the trim in bags of about 5 pounds , and cut the steaks , chops , hams , roasts and bacon as custom sausage adds to the bill in a hurry because it is all about the labor costs.
but pork only accounts for a small portion of what we grind

the main meat ground is venison , i cut the back straps , and tenderloins for eating as steaks and grind the rest , with venison you want to remov as much of the fat as possible , it carries the gamey flavor you may hear people talk about with swamp bucks that eat juniper , also venison fat has a much higher melting temp than pork or beef fat , if you ever had a meal of venison and afterwards you had a waxy residue on your lips , that is the cooled venison fat.

but most anything can be ground , some do chicken , turkey , I have made some very good turkey salad with turkey left overs this way.

but any meat can be ground , lots of wild meats can be ground and spiced put with a sauce and no one is ever the wiser

the LEM has foot petal attachment , this would actually work with most any grinder but is very useful , you can turn it on when you want it on and off when you want it off and usually your hands are in use or not unclean but messy

remember to clean you grinder head right away and wipe down with a light vegetable oil , if you wait it can be a chore to get the dried meat bits from all the hard to reach places i learned the hard way when i was using a smaller meat grinder it would take hours I would finish a midnight and cleanup was the last thing on my mind after butchering deer , grinding and packaging. when the kids were little i got a lot of my work done while they slept and not a lot of sleep myself.

__________________
Reply With Quote
  #11  
Old 02/28/14, 08:11 PM
GREENCOUNTYPETE's Avatar
Moderator
HST_MODERATOR.png
 
Join Date: Jul 2006
Location: WISCONSIN
Posts: 5,575
Quote:
Originally Posted by Cookie2 View Post
I read an article in Cooks Magazine ... they just used the cutting blade in a food processor. Their tests showed that method gave the best, fastest and easiest results. Cost or not, beef ground at home tasted a whole lot better than the stuff in the stores.
you make a good point if you already have a good food processor it can chop meat well and fast but where this stops being effective is when you exceed about 4 -5 pounds

if you have 50 pounds of meat to grind , a larger grinder is the way to go
__________________
Reply With Quote
  #12  
Old 02/28/14, 08:22 PM
GREENCOUNTYPETE's Avatar
Moderator
HST_MODERATOR.png
 
Join Date: Jul 2006
Location: WISCONSIN
Posts: 5,575

I have had a few department store grinders , the basic , the home cook or somthing like that , they all suffered from a bushing that isn't up to the job of grinding for longer periods of time

and It would take a while to grind a years venison , the Kitchen aid attachment for the kitchen aid mixer held up the best and did a lot of deer it was still running and would be my choice for jobs under 15 pounds if you already had or wanted a kitchen aid stand mixer ,we like our kitchen aid mixer very much , like someone else said the smaller ones needed to be cleaned out often I found that to be true also around 15 pounds depending on the meat but around there.

the larger cabaelas or LEM grinders don't need to be cleaned near as often , and bot have been around for some time and supported their products with parts and accessories.

hobarts are great but there is a high demand for the smaller units and they cost a lot , often you can find a big unit that can grind 20 pounds a minute for less than a unit that would be sized more appropriately for a household

LEM is a catalog for meat processing http://www.lemproducts.com/

__________________
Reply With Quote
  #13  
Old 02/28/14, 08:24 PM
Registered User
 
Join Date: Feb 2014
Posts: 208

Sure but why grind it all at once. Beef grinds best if it is slightly frozen. Freeze what you don't need right away and grind it as you need it. That way you're always grinding just the amount you want.

jwal10 and Belldandy like this.
__________________
Reply With Quote
  #14  
Old 02/28/14, 08:29 PM
GREENCOUNTYPETE's Avatar
Moderator
HST_MODERATOR.png
 
Join Date: Jul 2006
Location: WISCONSIN
Posts: 5,575

everything raw grinds best slightly frozen but when your processing a bunch of meat to can or freeze in 1-3 pound packages for quick easy use later , thats when it makes sense to grind once and clean once.

it can be done either way , but I rarely have any extra time making dinner , i want to make a good dinner but have limited time before some on needs to be at a meeting or sport.

both good tools , but it depends what your end goal is

are you grinding and stuffing 50 pounds of sausage or making a nice meal with plenty of time to prep

is it free road meat or a gourmet meal?

DamnearaFarm likes this.
__________________
Reply With Quote
  #15  
Old 02/28/14, 08:43 PM
 
Join Date: Nov 2004
Location: Pennsylvania
Posts: 455

I have a Waring Pro that I got from Home Depot. For my needs, it works fine. I do smaller batches, larger than what is reasonable for a food processor, but definitely not 50lbs at a time. I also wanted the sausage attachments, but I'm just starting out with sausage. Made my first batch of breakfast sausage.

For ground beef, I grind up chuck roast. Ground chuck is about 85% lean I believe (give or take). When I cut it up to process, I trim out the large chunks of fat. It is not cheaper than 80% ground beef. But it is cheaper than the 90-93% lean ground beef. But I grind more for the taste and knowing what I am eating. Too many times I have gotten ground beef from the grocery that by the next day it is already turning brown in the fridge. Stores now days gets their beef already ground in huge chubs and they just repackage. Who knows how long ago it was ground.

__________________
Reply With Quote
  #16  
Old 02/28/14, 08:57 PM
GREENCOUNTYPETE's Avatar
Moderator
HST_MODERATOR.png
 
Join Date: Jul 2006
Location: WISCONSIN
Posts: 5,575

KellKell makes a good point , I buy larger quantities 60+ pounds of ground beef for local fund raising dinners each year , I got to go in the meat room in the back of the store and talk with the guys and gal that cut an package the meat , most of their ground does come in in 10 pound tubes 5 to a box and that is how they sell it to me at near cost , my local store does not order any of the mexican beef they tried it and did not like it so they will not order it from corporate but many many stores do.

__________________
Reply With Quote
  #17  
Old 02/28/14, 10:14 PM
 
Join Date: Apr 2012
Posts: 275

we bought a grinder from Northern tools (IIRC)

We buy as much beef on sale as we can afford when it's on sale. It's boneless and fairly lean. We just toss it in the freezer.

The last time we did it we ground about 35 lbs. For chili we use the coarse plate. The rest gets a second grinding with the fine plate. Dh grinds and I cut the meat up and brown it.

We can it mostly as ground beef. Some we do as meatballs. I have also done some as "salisbury" steak.

I think dh said it cost less than 3.00/lb and it was super lean. I had to add oil to brown it.

Store ground beef always makes me sick. I can eat the home ground with no problem.

__________________
Reply With Quote
  #18  
Old 02/28/14, 10:34 PM
..got marbles in my mouth
 
Join Date: Mar 2012
Location: On a dirt road in Missouri
Posts: 3,568

Hmmm. This thread has me thinking. I am about out of ground beef, but I am long on round steaks. I do like to eat round steak, but I could probably make some into burgers and really enjoy, and not really miss a few of them....

jwal10 likes this.
__________________

Being prepared means always having the one, right, and perfect legal counselor.
Reply With Quote
  #19  
Old 02/28/14, 10:45 PM
Wendy's Avatar
Moderator
HST_MODERATOR.png
 
Join Date: May 2002
Location: SE Indiana
Posts: 6,444

No grinder suggestions, but have you checked into buying a side of beef at a time? We buy a whole beef at a time & while it is quite a bit of money up front, our beef ends up being around $3 per pound when done. That gives us roasts, burger, t-bones, sirloins, rib eyes, cubed steaks & I forget what else. If we had to buy meat at the store, we wouldn't be eating much of it.

__________________
http://wendyweisenbach1970.blogspot.com/

https://www.etsy.com/shop/Wendyssewings

http://weisenbachwares.webs.com/
Reply With Quote
  #20  
Old 02/28/14, 11:07 PM
 
Join Date: Dec 2006
Posts: 660

We use a manual grinder for hamburger and sausage. Just don't like to be tied to electric. I recommend Chop-rite brand, still made in the USA. My grandparents used the same grinders 70 or more years ago, built under the name Enterprise, before the company changed hands and name. They are made for a lifetime of hard work and all the parts are available if you ever need one. And I don't think my #32 is any slower than most electric grinders, and faster than some I have seen and used.

OK Yankee and Jax-mom like this.
__________________
Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Look: Meat Grinders - five for 50.00 sidepasser Survival & Emergency Preparedness 11 12/03/12 07:28 PM
Electric Meat Grinders bstuart29 Homesteading Questions 22 11/06/11 10:38 PM
What do I need to know about meat grinders? snoozy Homesteading Questions 19 09/28/09 11:25 AM
Opinions of meat grinders Please tmfinley Homesteading Questions 8 04/23/08 07:00 AM
Meat grinders? barnyardfun Countryside Families 2 12/17/07 12:31 PM


All times are GMT -5. The time now is 06:54 PM.