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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 458 KB, 860x1280, DSC04554_1.jpg [View same] [iqdb] [saucenao] [google]
4363360 No.4363360 [Reply] [Original]

Okay this thing is BALLER! I'm having a lot of fun with it so far, I didn't realize grinding meat would be so... satisfying.

>> No.4363363

>tfw steak tartar becomes an actual possibility

>> No.4363365
File: 459 KB, 1280x860, DSC04552_1.jpg [View same] [iqdb] [saucenao] [google]
4363365

It was roughly
50% top sirloin
30% short rib
20% ox tail

>> No.4363373

>>4363365
>>4363360
Not gonna lie OP, I'm kinda turned on by this.

>> No.4363378

Awesome, OP.
I'm ordering a meat grinder myself, next week. But mine is to fit on my KitchenAid. I want to be able to make my own sausages and ground meats. Yay!

>> No.4363383

Wow, that looks amazingly tasty.

>> No.4363410

I couldnt stand cleaning one. so i doubt i'd ever get one.

>> No.4363413

>>4363365
How much of it gets left behind in the machine? Do you have to scrape out a bunch? Also, what model is that?

>> No.4363416

you appear to have the exact same grinder as I do.

welcome to the world of home ground meats, where you choose which animals are part of your burger!

>> No.4363423

My family has been doing their own grinded meat for atleast 120 years now. We got none of this fancy techo geek shit, we use an old handgrinder from 1930's. It's slavshit but it works. If we can't be arsed, we go to the market, let the peasants pick their best steaks and we watch them cry after we tell them to make it into a minced meat.

>> No.4363433

>>4363423
>MFW shortribs and brisket have 2-3x in price now that foodfags have found out how good they are for grinding and or slow cooking.
I still got venison though.

>> No.4363448

>>4363413
It's an stx turboforce 3000something. For the amount of ground beef you see in the pic, one small handful of it altogether got compressed behind the cutting blade, which I didn't feel like doing anything with and discarded. Cleanup is pretty easy as the meat doesn't really stick to anything except for the plates (it gets trapped in the small holes). I could see it being a hassle if you want to make 4 patties or something, but if you're dealing with 6+lbs of meat I think it's worth the effort. And like I said it's fun.

>>4363416
Until a while ago I wasn't aware how many different cows a particular package of ground beef could come from. I think it was a trader joes ground beef package I was reading and it said something like "Product of USA, Canada, Australia". Okay...

>> No.4363449

>>4363448
Yeah, I buy ground meat at Trader Joe's, but I don't buy the fresh packages for that reason. I buy the frozen grass-fed ground beef. It's from New Zealand, but it's JUST from New Zealand, lol. I've been on the lookout for a meat grinder, but I'm a stickler for finding a good deal, so I'm taking my time until I find one for the right price with the features I want.

>> No.4366062

I like this but how do you clean it?

>> No.4367768
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4367768

>>4366062
The T-shaped metal tube detaches from the machine's housing. So far nothing has gotten stuck in the tubes except at the very front where the blade and plate do the work. Everything else you just remove any meat that's stuck to it and wash it with warm water and detergent. They do instruct you to put some oil on the plates for storage, and also to never put any parts in the dishwasher.

>> No.4367821

Very nice OP. I plan on getting one soon.

For anyone knowledgeable on meat grinding, what is the ideal cut of beef to be used? For hamburgers, just as an example. Something marbled or leaner?

>> No.4367827

>>4363448
>Until a while ago I wasn't aware how many different cows a particular package of ground beef could come from. I think it was a trader joes ground beef package I was reading and it said something like "Product of USA, Canada, Australia". Okay...
When you see multiple countries on a label, that's really just a disclaimer: 'the animal slaughtered to produce this meat may or may not have lived in any of the following countries during its lifespan.' I chuckle everytime I see the label "product of the USA, Canada, Mexico, Australia, New Zealand" on lamb.

>>4367821
Chuck, which would otherwise be used for pot roast.

>> No.4367877

>used to work at a butcher's
>some days had to grind >200 lbs of beef
>had to clean the grinder every night

Glad you can still have fun grinding meat, because I'll never be able to enjoy it again.

>> No.4367882

>>4367768
>>4367877

Totally empathize with both of these posts. If anything is getting stuck, you don't have the collar on tight enough.

>> No.4368613
File: 72 KB, 396x384, leonardo-meat-slicer.jpg [View same] [iqdb] [saucenao] [google]
4368613

When I was little my dad had a deli slicer and sliced whatever the fuck we wanted to. Now THAT shit was baller.

>> No.4368706

Did you freeze the meat before or just put it in room temp?

>> No.4368772

>>4368613
I'm so buying a meat slicer, AFTER I buy my meat grinder, because I've wanted that longer. I found a local place that has Waring meat slicers for $50 on sale, which is incredibly cheap. I'mma getting one.

>> No.4370029

>>4368706
Yes. Not frozen solid, but you do want it to be firm and a bit "crunchy", otherwise the fat begins to melt and your ground beef starts taking on a minced consistency.

>>4368613
Shieet, I want one just so I can slice beef super thin for gyudon.

>> No.4371091
File: 384 KB, 350x263, 1347239878572.gif [View same] [iqdb] [saucenao] [google]
4371091

>>4363365
Good choices, good choices.

>> No.4371097

I've been making gourmet diner style burgers all week trying to make myself sick of them.

It's not working.

>> No.4371112

>>4371097
yeah i tried that with bacon for breakfast every morning. now my cooking habits have changed to the point where I have to have it at least couple times a week just for the dripping.

now I fry my pork chops in bacon fat (along with everything else)