Grinding your own meat gives you control over the quality, freshness, and types of cuts. Make chili to hamburgers (or homemade beef jerky).
Meat – You can use any cut or any blend of meats called for in your recipe, or whichever cuts you prefer. Commercial ground beef and pork generally uses top or bottom round, shoulder, and chuck cuts. We like cuts that show some visible fat, at least 15% – 20%. If we go much leaner, we find that the meat ends up dry and tasteless.
1. Cut the Meat into 1-Inch Cubes – Cutting the meat into same-sized chunks will help it grind more quickly, easily, and uniformly.
2. Partially Freeze the Cubes – Spread the cubes out on a parchment-lined baking sheet, making sure they don’t touch. Freeze until the edges are stiff but the middles are still pliable, about 20 minutes. This will help the food processor blade to cut the meat cleanly, rather than tearing or smearing it.
3. Grind the Meat in Batches – Fill your food processor about half-way (roughly 8-ounces of meat) and grind it in about 8 – 10 one-second pulses, until it looks coarsely ground. Empty the meat into a bowl and repeat with the remaining meat.
4. Check Over Meat – Check through the meat for large pieces. Re-grind pieces of meat and discard any tough gristle.
5. Use Immediately or Freeze