That sounds perfect.Usually if I'm making burgers I mix ground leftover brisket trimmings with deer burger, about 60/40 deer/brisket.
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That sounds perfect.Usually if I'm making burgers I mix ground leftover brisket trimmings with deer burger, about 60/40 deer/brisket.
The local Northside superette cuts their own meat and that's where I buy my steaks for parties and special occasions when we grill steaks. That's where I bought the last ground. Just wondered if anyone else has noticed Kroger's ground looking like gray who knows what?Go to butcher have him grind u some Chuck roast . Yeah if don’t watch a lot hamburger will filler in meat filler could be anything
Or if you have a grinder, do this at home. I have an attachment for my KitchenAid mixer that works fine for home use. Ground brisket is great too, when it's on sale.Go to butcher have him grind u some Chuck roast . Yeah if don’t watch a lot hamburger will filler in meat filler could be anything
If you're in Middle Georgia near the Macongo, try some meat from Stone Gable Farms in Gray, Georgia.Only ground beef I buy if I have a choice is white oak pastures from Elberton. Have a lot of respect for the regenerative farming Will does up there. It's at most Publix.
Step up your game. Buy a deep freezer and buy 1/2 a cow @ 4ish dollars a pound. Better meat, quality, taste, and price.