🥩 How to Grind Your Own Beef (And Why You Definitely Should)

The Meat Dad Guide to Better Burgers, Meatballs & More

Grinding your own beef isn’t just for butchers. Whether you're a backyard burger boss, BBQ enthusiast, or just serious about food quality—grinding at home gives you more control, more flavor, and better value.

Let’s break down how to do it right—from choosing cuts to dialing in texture.

🔪 Why Grind Your Own Beef?

Pre-ground meat from the store is a mystery mix. You don’t know the cut. You don’t know the fat ratio. And sometimes… you don’t even want to know how long it's been sitting in that plastic.

When you grind your own beef:

• ✅ You control the fat content (aka flavor and juiciness)

• ✅ You pick the exact cuts and blend for your purpose

• ✅ It’s fresher, safer, and more customizable

• ✅ You can save money by buying primal cuts and grinding in bulk

🧠 What’s the Best Cut to Grind?

Here’s a quick guide to beef cuts commonly used for grinding:

🔥 Best Blend for Burgers:
A 2:1:1 ratio of chuck : brisket : short rib = flavor-packed, juicy perfection.

🧰 What You’ll Need

Manual or Electric Grinder

• Manual grinders are cheaper but slower.

• Electric grinders = fast, consistent, and best for larger batches.

Sharp Knives & a Cutting Board

• Trim fat and sinew before grinding.

Cold Prep Tools

• Freeze meat for 20–30 minutes before grinding.

• Cold meat = cleaner grind + better texture.

Optional: Grinder attachments for stand mixers (KitchenAid, etc.)

🛠️ How to Grind Beef at Home (Step-by-Step)

1. Trim the Meat

   • Remove silverskin, large fat chunks, and gristle.

   • Cut meat into 1–2 inch cubes.

2. Chill the Meat & Grinder

   • Place cubes on a tray in the freezer for 20–30 mins.

   • Keep your grinder parts cold too—this prevents smearing.

3. Grind It Once (or Twice)

   • Use a coarse plate (¼" or 6mm) for a standard grind.

   • For finer texture (like meatballs), follow with a second grind using a medium plate (4.5mm).

4. Season AFTER Grinding

   • Don’t salt beforehand—it can affect texture.

   • Mix in spices or herbs gently if needed.

5. Use Immediately or Store Properly

   • Use ground beef within 24 hours for max freshness.

   • Or vacuum-seal and freeze in 1-lb portions for up to 3 months.

🍔 What Can You Make?

• Smashburgers (coarse grind, 20–25% fat)

• Meatballs & Meatloaf (medium grind, 15–20% fat)

• Chili or Ragu (coarse grind, leaner cuts like sirloin or round)

• Custom blends like brisket + sirloin for tacos or short rib + chuck for high-end burgers

💡 Want to go wild? Try mixing in bacon, aged cheddar, or even lamb for next-level blends.

💰 Pro Tip: Grinding Saves You Money

Buying whole cuts or bulk meat saves 30–50% over store-bought ground beef.
Plus, you get to skip fillers, preservatives, and guesswork.

🧪 Ready to Try It?

If you’ve never ground your own beef, start simple:

👉 Grab a chuck roast
👉 Cube, chill, grind, smash, and sear
👉 Post your results in The Meat Class Community

📚 Want to take it a step further?
Join our Grinding & Blending Class where we’ll show you live how to:

• Build blends for burgers, meatballs, and sausages

• Adjust fat ratios for flavor or diet

• Clean and maintain your grinder for longevity

• DATE TO BE ANNOUCED SOON

Final Word

Grinding your own beef isn’t just better—it’s smarter.
You get full control over flavor, texture, fat, and freshness. And once you do it once? You'll never go back to store-bought mystery meat.

Ready to level up?
📸 Show us your setup, your blend, or your final burger in TheMeatClass group.