Ever wonder if you can grind your own beef at home? The answer is yes, but not without its challenges. It gives you control over the quality and fat content of your ground meat; however, it must be done right for the perfect bite. From sourcing the right cuts to maintaining strict food safety standards, home grinding can be time-consuming and risky if not done properly. That’s why most people opt for high-quality, expertly ground beef like Schweid & Sons’ The Signature Blend.

If you’re looking to give it a try, here’s how to grind beef at home…

The Process

1. The first step is to select your cut (or cuts) of beef. Choosing cuts with a good balance of lean muscle and fat will give you a more even mix of fat to lean ratio when the meat is ground. Popular cuts used in ground beef include chuck, brisket, short rib, and sirloin. If you’re looking for a leaner option, round or flank steak can be a good selection. Cut the beef into small cubes (1-2 inches). For a full rundown on the best cuts of beef for Burgers, check out our newest blog here.
2. Next, chill the meat and the equipment you will be using by putting everything in the freezer for between half an hour and an hour. The items should be very cold, but not frozen. The cold helps keep the meat fat from smearing and keeps the meat at a food-safe temperature.
3. Now it’s time to assemble the grinder. Lay out all the parts you have chilled, including the grinding plates, blade, and auger. Attach the grinding plate (usually medium or coarse for the first grind) and blade to your meat grinder.
4. Once the grinder is fully assembled, you can start to grind the meat. Feed the chilled cubes of beef into the grinder’s feed tube and use the tamper to gently push them through. Try not to force the meat, as this can overwork it and cause the beef to be too ground up and more like mush. It is also a good idea to wear foodservice plastic gloves when you are handling raw meat to avoid any contamination and for your own health and safety.
5. An optional last step in the grinding process is a second grind. This is a good step if a finer texture is desired or you are looking for a more consistent fat distribution. It’s commonly done when making meatballs or meatloaf. Before you grind the meat a second time, be sure to chill the first grind and chill your equipment again to avoid bacterial spread.

Best Practices

• Keep your meat and grinding equipment as cold as possible throughout the entire process to lessen the risk of bacteria and ensure a clean, even grind. In warmer temperatures, bacteria can multiply.
• Completely clean all work surfaces and tools that will be used before, during, and after the grinding process. If the grinder is not thoroughly cleaned, bacteria can grow over time and contaminate the meat.
• Be consistent with how you cut the meat to begin with, so that it will feed into the grinder more evenly and produce a more consistent grind.
• Follow the pace of the grinder so that you are not forcing the meat through too quickly or too slowly. Overworking the meat can cause the grind to have an undesirable texture.
• Use high-quality, fresh cuts of beef so you get the safest product and best flavor possible. Make sure you are getting your beef from a fresh and reliable source.

Is Grinding Your Own Beef Safe?

As long as the proper food safety guidelines are followed closely, then grinding your own beef at home is safe. Follow the best practices mentioned above, and since ground beef is highly perishable, be sure to cook it immediately after grinding, or store it properly (refrigerate for 1-2 days, or freeze for up to 3-4 months).

For those who want to be able to create specific fat-to-lean ratios in their ground beef or Burger grind, grinding ground beef at home gives you the most control only if done properly.

Downsides to Grinding Your Own Meat at Home

• It does take more time and effort than buying ground beef at the grocery store.
• You will need to invest in a meat grinder and the proper equipment if you do not already have one.
• It can be messy and requires a lot of cleanup.
• You need to be hyper-focused on food safety to ensure that no one gets sick from the meat you grind at home.
• Homemade ground beef does have a shorter shelf life than commercially packaged ground beef. 

While home grinding provides the ultimate control and freshness for the discerning cook, it is not an option for all. If grinding beef at home for your favorite Burgers is not possible, then it’s important to know what commercial grinding processes look like as you shop for pre-packaged ground beef in the store.

Schweid & Sons Grinding Process

Schweid & Sons uses what is called a triple grinding process. This method employs a slow, gentle grinding process through multiple stages (½ inch, then ¼ inch, then ⅛ inch). It’s why grinds like our Butcher’s Blend are so good! The key benefits of triple grinding are:

• Ensuring consistent distribution so the end product has an even fat-to-lean ratio.
• A more loosely packed ground beef that is not overworked, retains moisture, and is more tender and juicy.

Alternative Grinding Method 

Another grinding method used by other meat purveyors is known as the bowl cutter method: This technique uses a rapidly rotating set of curved knives within a horizontally revolving bowl. This method is designed for “finely comminuted” meat and fat, which is meat that has been reduced to a very fine particle size. The bowl cutter method is popular among large meat companies because:

• The high-speed action breaks down meat and fat particles very finely, creating an emulsified product.
• The texture of the meat will be very smooth and soft, which is ideal for products like sausages, hot dogs, and some deli meats.

However, the high-speed grinding process can overwork the meat, which often results in Burgers that cook up dense and tough.

While it is possible to grind your own beef at home, it can be difficult to get the best outcome without the right equipment and expertise. One small misstep can affect both flavor and freshness. That’s why so many home cooks leave the grinding to the experts. With Schweid & Sons, you get premium blends that are ground with precision and consistency, so every bite is tender, juicy, and safe to enjoy.

• Find Schweid & Sons premium ground beef at a store near you.
• Browse premium ground beef options online.
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