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Unpopular opinion: a guy at a meat counter in Boise told me my grinds were too lean, and he was right
I ran my beef trim at about 85/15 for the house burger for a long time because that is what the old owner taught me, and I never questioned it. A retired butcher watching me work a Saturday shift in Boise said flat out, 'That is a hockey puck waiting to happen, add some fat back in.' I started pulling chuck trim and adding about 20 percent fat, and the patties stopped shrinking to nothing on the flat top. Sales on the burger went up maybe 15 percent over two months, no joke. Any of you running a leaner grind for a reason I am missing, or is fattier just better for a house burger?
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matthew_owens98d ago
Read somewhere that burger fat also carries flavor, so leaner just tastes like nothing.
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