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**Neck-deep** · 07-21-2018, 01:11 AM

I went to HEB earlier today and picked up a prime brisket. I ran it through the grinder twice and got some really nice ground beef. I must say the ground beef brisket tasted better than the regular heb brand 80/20 I usually buy for about the same price lb for lb but did notice the brisket had more fat and it was a bit softer. I always scoop the oil/fat out of the pan anyway when its cooked. I liked it better than the 80/20 but wonder how much different in taste a select brisket would be compared to the prime? Anyone ever try it? I will prob buy the select after these ten lbs run out just to see the difference in taste. No sense in buying a prime for ground beef if the select taste the same. I wont buy the heb 80/20 anymore.

**w_r_ranch** · 07-21-2018, 09:19 AM

We always grind our own. Trim the fat cap off, weigh the cubed meat & then add just enough hard fat to meet 80/20 ratio before grinding. BTW, we only use packers since we are grinding... No use wasting money on a prime.

**TIMBOv2** · 07-21-2018, 11:45 AM

Yes, ground brisket is very good.

**tpool** · 07-26-2018, 01:46 PM

We started mixing select packers with our deer meat 3 yrs ago for our ground meat. Then, we decided to ground a packer minus most the fat like w r ranch does (no deer meat added). Never have bought ground beef again!!!

T-BONE
(tpool)

**RB II** · 07-26-2018, 01:56 PM

Grind brisket 50/50 with venison. Very good, even as a burger or patty. Excellent for spaghetti or chili.

**br1006** · 07-27-2018, 03:51 PM

at my restaurant we trim 20+ briskets a day and grind the trim in to hamburger.

Employees are welcome to take as much as they want home and I donate about 50# a week to a church.

We use an upper 2/3 choice all natural product and i will tell you that ground brisket is the bomb!

**Wado** · 07-28-2018, 12:02 PM

I make my sausage with 50/50 pork and brisket. There is some fatty looking stuff that doesn't grind too well I usually remove from the brisket but it's not much maybe a half pound off of a large one. I tried grinding sirloin for burger before and it needed some fat, was just too lean. I have heard shoulder clod is good to make ground meat if you can buy them. I have made burger patties with the seasoned sausage meat and it grills nicely.

**older 37** · 07-28-2018, 07:07 PM

Quote:

Originally Posted by RB II

Grind brisket 50/50 with venison. Very good, even as a burger or patty. Excellent for spaghetti or chili.

Why ruin good venison ?

**scwine** · 07-28-2018, 07:52 PM

I always buy ground prime brisket patties from HEB. Way better taste.

**RB II** · 07-28-2018, 08:26 PM

Quote:

Originally Posted by older 37

Why ruin good venison ?

I guess some people like straight venison for hamburger meat. Not me.

07-21-2018, 01:11 AM	#1
Neck-deep Join Date: Jun 27 2007 Age: 40 Posts: 547 Rep Power: 8964381	Brisket, ground beef I went to HEB earlier today and picked up a prime brisket. I ran it through the grinder twice and got some really nice ground beef. I must say the ground beef brisket tasted better than the regular heb brand 80/20 I usually buy for about the same price lb for lb but did notice the brisket had more fat and it was a bit softer. I always scoop the oil/fat out of the pan anyway when its cooked. I liked it better than the 80/20 but wonder how much different in taste a select brisket would be compared to the prime? Anyone ever try it? I will prob buy the select after these ten lbs run out just to see the difference in taste. No sense in buying a prime for ground beef if the select taste the same. I wont buy the heb 80/20 anymore. __________________ booyahfishing Knife and Tool Sharpening Services - knives, axes, machetes, mower blades...

07-21-2018, 09:19 AM	#2
w_r_ranch Got better things to do than play games Join Date: Jan 14 2005 Posts: 16,901 Rep Power: 21497589	We always grind our own. Trim the fat cap off, weigh the cubed meat & then add just enough hard fat to meet 80/20 ratio before grinding. BTW, we only use packers since we are grinding... No use wasting money on a prime. Last edited by w_r_ranch; 10-27-2018 at 08:03 AM.

07-28-2018, 12:02 PM	#7
Wado Registered Users-pm+ Join Date: May 15 2011 Location: Palacios Texas Age: 62 Posts: 1,809 Rep Power: 11388456	Sausage I make my sausage with 50/50 pork and brisket. There is some fatty looking stuff that doesn't grind too well I usually remove from the brisket but it's not much maybe a half pound off of a large one. I tried grinding sirloin for burger before and it needed some fat, was just too lean. I have heard shoulder clod is good to make ground meat if you can buy them. I have made burger patties with the seasoned sausage meat and it grills nicely.

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07-21-2018, 11:45 AM	#3
TIMBOv2 Banned Join Date: Mar 17 2010 Location: Van Vleck,Tx. Age: 49 Posts: 5,636 Rep Power: 0	Yes, ground brisket is very good.

07-26-2018, 01:46 PM	#4
tpool Registered Users-pm+ Join Date: Aug 21 2005 Location: Montgomery, Texas Age: 52 Posts: 2,606 Rep Power: 15049587	We started mixing select packers with our deer meat 3 yrs ago for our ground meat. Then, we decided to ground a packer minus most the fat like w r ranch does (no deer meat added). Never have bought ground beef again!!! T-BONE (tpool)

07-26-2018, 01:56 PM	#5
RB II Native Texan Join Date: Feb 25 2009 Location: Huntsville Age: 63 Posts: 10,926 Rep Power: 21490111	Grind brisket 50/50 with venison. Very good, even as a burger or patty. Excellent for spaghetti or chili.

07-27-2018, 03:51 PM	#6
br1006 Registered Users-pm+ Join Date: Mar 24 2006 Location: Pipe Creek, Texas Age: 56 Posts: 1,140 Rep Power: 1467597	at my restaurant we trim 20+ briskets a day and grind the trim in to hamburger. Employees are welcome to take as much as they want home and I donate about 50# a week to a church. We use an upper 2/3 choice all natural product and i will tell you that ground brisket is the bomb!

07-28-2018, 07:52 PM	#9
scwine It wasn't me! Join Date: Sep 06 2006 Location: New Braunfels, TX via Katy, TX Age: 51 Posts: 6,569 Rep Power: 21486657	I always buy ground prime brisket patties from HEB. Way better taste.

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