Although you may think meat from your local grocery store is ground daily, in most cases it is not; it is often ground a few days or even a week before you buy it. As ground beef sits in the meat counter, it begins to lose quality and flavor, and is more likely to become contaminated compared to freshly ground beef.
Grinding meat is like cutting up a vegetable, once it gets exposed to air, it's quality begins to wane and it becomes more vulnerable to bacterial contamination. Grinding your own beef increases the safety of all of your ground beef dishes.
Another benefit of grinding your own beef is a fresher and cleaner taste because the ground meat hasn't had a chance to lose its flavor while sitting in a meat counter.
Grinding your own meats also allows you to customize fat content and even make ground meat combinations, adding other meats, such as pork or veal.
Depending on how fatty or lean you want your ground beef, you can choose between the different types of USDA grades and fat contents. For burgers and meatballs, opt for beef with a little more fat, such as chuck. For fewer calories and fat, choose less fatty cuts, such as round, but understand that the leaner the ground beef, the less juicy it will be.
To save you time at home, purchase boneless cuts of beef, and certainly opt for the freshest cuts of beef or fresh cuts that are on sale. Chuck, sirloin, tenderloin, ribeye, and filet are tasty choices. You can even splurge and use Kobe or Wagyu for some of the best burgers or meatballs ever.
If you own a stand mixer, you can purchase a meat grinder attachment for fairly cheap. It will come with a few different blades, letting you choose the texture of your ground beef. The medium blade is a good choice for regular ground beef, but if you want it ground finer, grind it once through the medium blade and then through the smaller blade. If you don't own a stand mixer, consider a tabletop grinder, which can be either electric or hand cranked. Steer clear of plastic grinders as they easily get clogged or break. Go with grinders made of stainless steel or cast iron. Be sure to read the manufacturer's instructions before you start grinding.
The biggest benefit of grinding your own meat is to keep it safe from bacteria. That, however, requires you to be diligent about keeping your equipment and work area clean. Here's how:
Ideally, grind beef just before you plan to use it, which will give you beef that is ultra-fresh. You can also grind beef and freeze it within one to two days of grinding, wrapped well in plastic wrap. When freezing, label the beef with the date and use it within four months. When storing ground beef to use within a couple of days, wrap it tightly in plastic wrap and keep it refrigerated in the coldest part of the refrigerator.
Depending on the recipes you plan to cook, before storing or freezing, shape beef into patties, meatballs or even mini-meatloaves to save you prep time when you want to cook them.
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