Need help with my meat LOL

[ez2b]

Here some pics of my last grind you can see the fat content of the meatuploadfromtaptalk1464209478465.jpguploadfromtaptalk1464209503862.jpguploadfromtaptalk1464209519423.jpg because without pictures it didn't happen right LOL.
In picture too you can see that the meat was cold because the tray and the part where the screw drive goes in is Frosty

Sent from my XT1080 using Tapatalk

[Richtee]

Looks lean... just saying...

[curious aardvark]

okay let' get this straight.
fat actually stops meat sticking together.
So more fat really will NOT help.

To me 20% is too high, but if you want to keep it at that level (10-15 is my ideal) then it's not a huge issue.

The main problem is most likely the temperature you're grinding the meat at.

It NEEDS to be as close to hard frozen as you can get your grinder to choke down.

2 reasons for this.

1) if the fat is not hard (ie: frozen) then it won't cut when you grind it it will smear. Smeared fat will coat the meat and stop it binding, giving you burgers that fall apart.
2) frozen meat mixes better as the fibres break up and tangle to help the meat hold together.

Some people like soft burgers. Me I like them firm.

So I grind my burger meat - must still have ice on it and be below freezing temp.
I then add my seasongs, usually mixed in with a little beer and mix the lot really well.

Yeah it'll feel like you've got frostbite - unless you cheat and use an electric mixer :-)
But your mix will firm up and make a much better bound burger and meatloaf.

Easiest way to test your mix is to microwave a small patty, couple tsps usually does the trick.
When it's properly mixed you shouldn't get any liquid come out of the mix.

The other thing I do is always use the coarse grid on the grinder. Because the muscle fibres break up when you mix it, bigger bits work better.

Adding fat will have the opposite effect.

[Richtee]

Straight fat..yet “connective fat” will bind. Backfat is not a binder, but the fat “veins” inbetween muscle groups are. they house alot of the collegen in the muscles, and of course the muscle sheathing which helps tie things together

[ez2b]

Thanks guys I will try some of your suggestions .I do believe my meat was almost Frozen as you can tell by the ice buildup on the tray and the grinder and my hands were frozen.
One thing I did notice this last run when it was so cold I had fat buildup on the housing that held the screw drive.
But believe me that meat was frozen

Sent from my XT1080 using Tapatalk