Great video! Only thing I’d suggest is a little wrap up talk at the end to avoid the abrupt cut off. Nothing extensive just a final conclusion so the video feels complete

I’ve been grinding and freezing our own ground beef over 20+ years now. Use the same basic equipment and use a vacuum sealer so I can freeze and extend the period we can use the ground beef. I typically grind up 7-9 pound packages in a session.

I always cut the beef into long strips then put them in the freezer for an hour before putting them through the machine. It makes it so much easier to feed and handle. Cheers.

@ButcherWizard

Жыл бұрын

Great tip thanks

@UncleKauffee

Жыл бұрын

Agreed. I do the same for thin slicing. I’m off grid here and don’t like plugging things in, so I have a hand grinder. I have a hand crank cuber too (but I never use it anymore. I usually just pound them instead. Less cleanup)

Thanks for this. I have the same pieces of equipment, but never used the grinder. Now I will.

@Riqrob

Жыл бұрын

It works well. Ground elk meat and ground beef fat together

Thank you! This video helped me use my kitchen aid grinder! 🙏❤️

I double grind using the large and then small plates. Great video.

Great episode I've done that for year's that makes the best burgers and meat loaf’s. Thank you for your great content.

Good video. Thank you.

such great advice!

Thank you Wizard, great video!

@ButcherWizard

Жыл бұрын

Thanks

My Friend, out of all the videos I’ve seen on this, yours has been spot on and as easy as you say it is. I have all of the equipment you have shown and just picked up a 13 Lbs Loin Strip and ready to cut. Was not aware of the one end with the tough meat and will use that to grind Hamburg. Also forgot about the bottom skin, thank you for reminding me. I said it like like that because I couldn't remember how to spell "Sinew". (Lol) Any way I love your vids keep it up. Now a favor, I have the attachment for the Kitchen Aid to make my own "Sausages" and boy was that a disaster. I had a 15 foot trail of pig gut tubing and ground pork all over the machine, floor, sink, you get the Idea. It was pretty funny looking back now. But could you maybe do a video on that. It seems to me that this application is a two person endeavor. LOL Thanks again look forward to more.

I’d love to hear more about how to time the making so that if freezing and then refreezing is ok or a problem. Also, how to include organ meats into the ground beef. Great videos!

Thanks for this! Could you do one someday on making tallow please.

Your video's are very helpful and even more so with costs being so high

Just found your channel and enjoying content. Actually picked up a tenderloin a week or so back from Sam's planning to break that down soon. With the edible scraps, can they be frozen (using a vacuum sealer and used later for grinding?

This channel makes me hungry

Thanks for including this type of grinder. Cooking for one or two doesn’t require a big, serious grinder but I do like to know what’s in my burgers & sausages (I get my meat from my local butcher). Now if we could do the same for hotdogs 😉 Not that different from link sausage except for using beef and a fine grind, and the spices. Hmmmm….

Wondering about how much top sirloin you added there at the end....would you say you ended up with 80/20 ? Are there other cuts of lean that you might suggest? I have a hard time justifying making burger from a picanha.

Great tip about chilling equipment. As to savings, it doesn’t scale to grass fed beef. Ground is the cheapest form already.

I always thought the "keep it cold" was to help with the grinding. I didn't know that it had to to with food safety. thank you

This is a great video as you are using cuts of meat from previous breakdowns of whole slabs. However, some of us cannot afford to buy a whole striploin, tenderloin, sirloin or ribeye, much less a shortloin. What cut of meat would you suggest for buying to grind into ground beef? Chuck?

Ever tried using you "inedible" trim to make stock?

Cool!

Pretty good video, only advice I'm qualified to give is find different lighting. It looks like you are using cheap LED bulbs or Flourecent bulbs. Either way find some old school incandescent bulbs that actually burn a tungsten filament then white balance to adjust for the low temperature if you wish or find some super expensive 6600k LEDs with a CRI of practically 100% if you intend to focus around meat since the natural red color gets lost between real outdoor light and indoor lighting. You might actually get away with lots of incandescent bulbs with some daylight LEDs. With lightning you have three different things to look at. Wattage, Temperature and Color Rendering Index (CRI)

I heard that when you put the blade in, you must make sure to place the blade back with its flat side facing outwards. Is this true? Will the grinder work if I put the blade in backwards?

how would you properly freeze this if you make alot?

How do you keep the blood and other fluids from back draining into the motor head?

I have that same grinder, but I have 2 different sized dyes. Which is preferable for ground beef?

@ButcherWizard

Жыл бұрын

I use the larger one.

LMAO got one for a wedding gift.

Jow much money do you estimate you paid per pound of your ground beef?

I've been hearing mixed reviews about using the kitchen aid grinder attachment. Is it a good buy, or should I spring for a full size grinder?

@ButcherWizard

Жыл бұрын

I find that the kitchen aid attachment makes an uneven grind. The dedicated meat grinder has a more uniform consistency. I have a new video on my channel about ground beef where I show you what grinder I am using now.

@ButcherWizard

Жыл бұрын

Secret to Saving Money On Ground Beef? Grind Your Own! kzread.info/dash/bejne/gnejk9iIpc22obg.html

I've made decent burger by grinding up meat in my food processor.

Im here because i just got married and got the kitchen aid and meet attatchment lmao i saw a guy on facebook it was like $3 a pound instesd of the $7 a pound it is by me lol trying to figure out how to do it 😅

I’m wondering how to cook a good steak without a grill

The equipment should be clean not frozen?

My heart dies a little when you smashed your hands into that ground beef. Hamburgers are best when freshly ground meat is lightly packed to make a disc shape. Not smashed and compacted which changes the structure and bite into the burger once correctly broiled.

You did that pichana dirty... tha'ts a great steak and you tossed it into a grind? Cut the cap off, you can grind the rest.

Sorry, but I'm never going to use Grindr.

@NickM89

Жыл бұрын

So you hit up gay bars then?

@elibennett3034

Жыл бұрын

This video is about learning to handle your OWN meat.

@UncleKauffee

Жыл бұрын

You really are sorry… But we appreciate you acknowledging it.

@99nickiewickie

Жыл бұрын

😂😂😂

@YoutubeluvsGroomers

3 ай бұрын

I just found your Profile on Grindr

I think grinding is better for better cuts of meat, but it’s NEVER cheaper. Ground chuck is usually between $3-$5 a pound. Chuck roast is usually $5-$7 a pound

@TheMaster007101

Жыл бұрын

I think it depends on the meat you’re using. If you buy and cut steaks yourself and use mostly the trimmings from that I can see it being cheaper than one would think. Quality definitely better or at least under your control.

@freelanxe

Жыл бұрын

@@TheMaster007101 even if you do that, it’s not “cheaper”. You’re just getting the full value for the steaks you paid. If you cut your own steaks, it’s not “cheaper”. More efficient? Yes. Better quality? Undoubtedly. But don’t call it cheaper

We’re not really saving money! A steak cost more than a pack of ground beef

That much fat in just one burger is enough to 95% clog the arteries to YOUR heart!

@GVSHvids

Жыл бұрын

then I should be dead

@mustangtonto5862

Жыл бұрын

@@GVSHvids Please be patient.

Sub earned! Look forward to your future content. Komodo-Joe aficionado says Hello👊🇺🇸🧂🧂🧂🧂🧂🧂