Grinding Meat for Burgers

[Mike Twangzer]

Is there any preference for the grade of meat used for grinding into hamburger ? does it matter ? Can you tell the difference ? I would imagine that the biggest difference is in the type of meat or the blend .... but the grade ?

 

[thirdeye]

I would agree with you that the cut and blend are more important than the USDA grade.... however, USDA prime will be more marbled so that in itself is an advantage. One year I kept the trimmings from 70# of boneless prime rib roasts and used that to mix into some ground chuck and some ground venison. It turned out pretty good.