"Hi there, I curious as to appropriate cuts of beef for making beef sausages. I'm been offered a good deal (via a friend at a local meat processing plant) on boneless beef plate, boneless chuck, and packer briskets. Does beef plate work for sausage? I usually use chuck augmented by fat trimmings from brisket and rib, but that plate seems a mighty good deal. Please advise. Thanks! All best, Josh"
-- Edited by fdarn on Wednesday 6th of July 2016 11:35:46 AM
I use to make it in one of the packing house I managed. We used ground chuck ground only one time through the coarse plate. We would only use either utility grade chucks (75% lean).
Another company that I know uses only cheek-meat, and or head meat. Sometimes you have to add a fattier meat in with both of those items. I guess plate meat would work but again not lean plate me. Try to shoot for no leaner than 75% for the best flavor.
yes , I have used the mix of beef plate that I would bone- out along with the beef chuck and brisket , because like pork sausage you need that 80/20 beef , fat mix and coarse grind one time before stuffing in a casing . It always turned out great for my business .
