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Old 07-21-2018, 01:11 AM   #1
Neck-deep

 
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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.
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Old 07-21-2018, 09:19 AM   #2
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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.

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Old 07-21-2018, 11:45 AM   #3
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Yes, ground brisket is very good.
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Old 07-26-2018, 01:46 PM   #4
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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!!!


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Old 07-26-2018, 01:56 PM   #5
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Grind brisket 50/50 with venison. Very good, even as a burger or patty. Excellent for spaghetti or chili.
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Old 07-27-2018, 03:51 PM   #6
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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!
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Old 07-28-2018, 12:02 PM   #7
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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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Old 07-28-2018, 07:07 PM   #8
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Quote:
Originally Posted by RB II View Post
Grind brisket 50/50 with venison. Very good, even as a burger or patty. Excellent for spaghetti or chili.
Why ruin good venison ?
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Old 07-28-2018, 07:52 PM   #9
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I always buy ground prime brisket patties from HEB. Way better taste.
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Old 07-28-2018, 08:26 PM   #10
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Why ruin good venison ?
I guess some people like straight venison for hamburger meat. Not me.
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