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Bought a $40 bag of beef trimmings, changed how I price my burgers
I used to just grind whatever was left after the prime cuts, then one day last month I grabbed a mixed bag from a farm outside Lancaster for 40 bucks. The fat ratio was all over the place, so the first batch came out dry and crumbly. Now I weigh every bag and add straight brisket fat to hit 80/20, which costs me an extra 15 cents a pound but the patties actually hold together. Has anyone else started dialing in their grind ratios instead of just taking what the carcass gives you?
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