I just started at this post a week ago but they have 75%, 85% and 96% lean burger .. it's made with trim and lean meat (currently chuck tenders). We have no analyzer so I'm debating removing the percentages from the labels and going with something simple like Ground Chuck and Ground Sirloin - screw the extra lean, who wants no flavor?

I fabricate Ground round, Sirloin, and Chuck with both muscle specific trim (4 lugs under the table) and primals
Round- Bottom Round
Sirloin- mix of Knuckle and Top Butt
Chuck- Chuck Muscles

I also do a mix grind we call butchers choice

We do have a fat tester and we use it

Bench trim only. I am relieved to put the days of tube grinds behind me. I sell 80/20 ground chuck from clods or chuck rolls and occassional fattier parts of inside rounds, I sell ground sirloin from knuckles not a spec of fat allowed in there and ground round from the inside rounds agian no fat allowed. I believe inspectors will nail you for too much fat but not too little. If ia m wrong please let me know. I watch my fat very closely.

If I want to make patties I grind it into a narrow sleeve and freeze it then slice it the next day with the saw. thats just the way we have to do it in the world were pattie machines are a little out of our budget.

I know a meat manager who is actually a member of this club. I visit his store on occasiona and he has some amazing looking ground beef patties in there with bacon and cheese in there. I am going to start kicking myself for not trying that in my dept. yet.

we use both tube & trimming, but can't mix them

we aren't allow to grind chicken

we don't have a fat analyzer, we grind by eye, state people no long cook for fat per cent

trim goes out as ground beef, we have two numbers for ground beef grinds, one for tube, one for trim

Meat  becomes contaminated with E. coli during the slaughtering process, when the contents of an animal’s intestines and feces are allowed to come into contact with the carcass. If the carcass isn't sanitized, the E. coli bacteria are mixed into the meat as it is ground.

i call that minute steak (running ground beef through the cuber) It did really well when I was working in virginia..I can't seem to get them to try it in michigan.

beefman

I've seen 3 stores buy one of these small grinders and grind pork, and chicken-Ive even made chicken sausage in casings from one of these grinders

they look cheap , but they are little powerhouses- over 2000 watts

they sell them on ebay for just 100.00 including shipping-they look like a cheap toy, but it will grind a whole chicken leg-bone and all-thats how strong a motor they have

fdarn, try the minute steaks again-but throw some chopped green peppers on them-you can also call them pepper-steaks, the color contrast looks terrific-very eye-appealing

Mainemeatman wrote:

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joe, i like the butcher's choice description -awesome idea!!


do you make patties?

Some places sell store made specialty burger patties and do very well! (even without a patty machine)

even something as simple as garlic and pepper patties -some customers have a hard time forming patties-have arthritis, or just plain dont like to touch meat that much-so they buy the prepared patties

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 We have an awesome patty machine from Biro.

Uses a wire to cut them into 6oz patties

We do a patty mix of Sirloin, chuck and ground brisket. We also do regular butchers choice burgers in a 8 pack frozen and with the BC trim I do gourmet patties (Bacon blue cheese, Bacon Cheddar, Mushroom Swiss, Pizza, Pepperjack, Aneheim Chili, etc)

My store is a little unconventional, there is a restaurant where the grocery aisles would be) so we go through tons of patties. The Grill does 100-200 of those chuck, sirloin, brisket burgers daily

I still generate more trim then I can use in Grinding operations however so we make 3 kinds of meatballs, meatloaf, stuffed peppers,

We DID have a fat tester and were required to use it..  We sold 80% lean ground chuck, 85% lean ground round, and 90% lean ground sirloin.  The 90% lean was required to be made out of only peeled knuckles. Failure to do so could and would result in termination. The other two could be a mix of table trim and 80% course ground as long as the fat content tested as advertised.

Jim

Burgermeister. good question,
technically the knuckle is in the round category-however, even on the beef made easy poster-they call the tip steaks cap off-sirloin tip steak


The knuckle may swing both ways- but to play it safe- id stick with ground round,-tho i've never seen it questioned by an inspector

with C.A.B. usually you have to sign a contract to be licensed, and in the contract it states, not to place any cab stickers, or description, on anything but cab-quite the exclusive program.

I like the butcher's choice description!!!

We use only block trim and whole muscle. I prefer to use chucks and clods but mocks are a better price right now...plus they make great stew meat.