Tuesday, February 19, 2013

Grinding your own meat


Did you ever notice that I rarely use ground beef or ground turkey in any recipes?

Why?

Because I *skeeve it.

*definition (pronounced "SHKEEVE"):
1. skeeve
(verb) to gross out; to digust; to make your skin crawl, sometimes with undertones of sexual deviance/perversion.


I don't know what's in the meat; who made it; how long it's been sitting in plastic wrap in the supermarket, etc. etc.

Ground beef is usually made with scraps and fat and once you open the package it's like little worms that turn grey.
Sorry to be so gross so early in the day.

When I was a kid, my grandmother had a big industrial stainless steel meat grinder in the basement with attachments for beef, liver, and also was used as a mixmaster for dough. It was a work horse, and I'm sorry that I never took that monster when it was offered to me. It was from the 1940's and lasted forever.

I found this method on The Kitchn website, how to grind your own meat with just a food processor and without having to pay the butcher extra to grind up your steak. It worked out beautifully!

Here's how: (adapted from The Kitchn).

1. Buy a nice chuck steak from a reputable butcher.

2. Partially freeze it (this step is important).


3. Cut the beef into 1" size cubes.

4. Place the cubes in a food processor fitted with a knife blade. Fill the bowl only half way. You can do this in batches.


5. Pulse for 7 seconds, then scrape down with a rubber spatula and pulse another 10 seconds.

Perfection.

Ready for my excellent chili recipe tomorrow!

I'm happy to learn something new.
I hope you are too.

:)

9 comments:

Janet C said...

Hi, Stacey!

This is a great idea for me for turkey! I haven't bought ground beef in quite awhile since here in Arizona the butchers don't charge to grind your beef steaks. I pick out a steak and they grind it up.

But for turkey it would be great because they won't grind poultry.
I guess you would partially freeze the turkey, too.

Anonymous said...

This is a great idea, but I have to admit, the pix of the partially frozen cow chunks + spring green spatula skeeved ME a bit!

Sam @ My Carolina Kitchen said...

Great idea Stacey. I need to remember to do this more often.
Sam

Stacey Snacks said...

Sorry about the ugly raw meat photos!
I did think about that!

Stacey

Ciao Chow Linda said...

I've always used the attachment for grinding on my KitchenAid mixer, but this looks like a much easier cleanup.

Debby Foodiewife said...

I've seen this method on Cook's Illustrated and made a mental note to try it. Then, my lame brain forgot all about it. Thanks for the reminder. There's a bistro burger recipe I want to try out. I don't skeeve ground meat, but would definitely want to improve the quality of it this way.
Aloha, Debby

Anonymous said...

I too, am not a fan of ground beef or sausage, who knows what is in that meat. I have been grinding up chicken breasts, but will buy a chuck steak and try this method.
My kids beg for meatloaf!

Proud Italian Cook said...

When I do by ground beef which is very rare, I get it from Whole Foods, it makes me feel better, at least that's what I'm hoping for! This is not a bad idea, I will try this with chicken. p.s. You crack me up!

Bites from life with the barking lot said...

Love learning new words....thanks for skeeve! I have a grinder from Northern Tool $100.... because I feed my dogs a raw diet and they have to have some bone. It's difficult to find ground chicken in MT...so grinding is a way of life for me. Thanks for the reminder it can happen also in the food processor. Less parts to clean!