It’s easy to make your own ground beef with this recipe. Just use fresh beef cuts that have been ground just right for all your favorite recipes. You won’t believe how easy this is to prepare and how much more flavorful it is.
We eat ground beef several times weekly as it is a family favorite. Whether in tacos or meatloaf, I always have it on hand. If you’re looking for ways to utilize it, try it in my Cowboy Burger or Lasagna Recipe.
Ground beef is made from fresh cuts of beef that have been finely minced by hand or through a meat grinder. This helps blend the lean and fatty parts of the beef together. Most often, this is purchased pre-ground from the store. You can control the amount of fat and use good cuts of beef if you do it yourself, which is what this recipe is all about.
This is also sometimes called regular hamburger in addition to the label of regular ground beef. I always suggest using beef cuts that get the most work from the cow because they make the meat taste more like beef. I also suggest using cuts with a lot of fat to add flavor. I promise that this will be the best ground beef you’ve ever had if you are willing to make it.
Mincemeat is a versatile ingredient that can be used to make delicious burgers, meatballs tacos and so much more. But with so many different cuts of beef to choose from it can be tricky to know which one to use for the perfect mince.
At VeryMeaty, we’re passionate about helping home cooks get the most out of their meat That’s why we’ve created this handy guide to picking the best cut of beef for mince We’ll walk you through the key factors to consider, the characteristics of the most suitable cuts and share our top recommendations.
So whether you’re looking to grind your own beef for the first time or just want to perfect your mince game read on for all the details you need!
Understanding The Factors For Choosing Mince Cuts
When selecting a cut of beef to mince, there are a few key factors to keep in mind:
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Fat content – You want a cut that has marbling and external fat. This adds moisture and flavour to the mince. Overly lean cuts can result in dry, bland mince.
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Connective tissue – Cuts with a lot of connective tissue produce mince that’s stringy and tough. Look for cuts with less connective tissue.
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Affordability – Certain premium cuts can get pricey. Opt for more budget-friendly options if cost is a concern.
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Intended use – If using for burgers or meatballs, pick a flavourful, tender cut. For sauces or fillings, choose something more affordable.
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Ease of grinding – Cuts that are evenly textured and firm grind more easily than softer, uneven cuts.
Keeping these factors in mind will help you select a cut of beef that ticks all the right boxes for your ideal mince.
Characteristics To Look For In Mince Beef Cuts
Now that you know what to look for in a good mince cut, let’s explore the characteristics of the best beef cuts for grinding:
Chuck – This comes from the shoulder area and contains a lot of fat and connective tissue. Chuck has robust beefy flavour and produces moist, juicy mince. It’s also quite affordable.
Brisket – From the lower chest area, brisket contains both fat and connective tissue. It has a coarse texture that requires long, slow cooking but produces fabulously flavoursome mince.
Shoulder – This economical cut has marbling and external fat for moisture. Shoulder mince has great taste and texture.
Rib – With ample marbling, rib makes wonderfully succulent and tender mince. It’s on the pricier side though.
Short rib – Cut from the rib area, short rib contains lots of fat and collagen. It yields richly flavoured, luscious mince perfect for burgers.
Flank – Lower in fat than other cuts, flank has a dense, firm texture that grinds well. It produces slightly chewy mince with big beefy taste.
For the best results, choose a cut or a combo of cuts that offer a good balance of fat and rich flavour.
Our Top Picks For Mince Beef
If you’re ready to start grinding your own beef mince at home, here are some of our top recommended cuts:
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Chuck – Our number one choice for its affordability, fat content and beefy flavour. Chuck makes the juiciest, most flavourful mince.
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Brisket – While pricier and needing longer cooking, brisket mince is hard to beat for exquisite taste and tender texture.
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Shoulder – This budget-friendly cut has nice marbling and produces great quality mince for everyday cooking.
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Short rib – The abundant fat and collagen gives short rib mince incredible succulence and juiciness, perfect for gourmet burgers.
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Combo of chuck, brisket and short rib – Blending these cuts creates mince with the perfect balance of flavour, moisture and affordability.
For everyday burgers, tacos, meatloaf etc, a nice fatty chuck should do the trick. But don’t be afraid to play around with combinations of cuts to find your favourite mince blend.
Grinding Your Own Beef Mince
If you want total control over the quality and freshness of your mince, then grinding your own beef at home is the way to go. Here are our top tips for DIY mince success:
Choose the right cuts – Stick with our recommended cuts for optimum mince. Combine a few cuts for more complexity.
Cut into cubes – Slice the beef into 1-inch cubes before grinding for more even mincing.
Chill it – Chilled beef grinds more easily. Place cubed beef in freezer for 30 mins before grinding.
Use a sharp blade – A sharp blade is key for cleanly cutting through beef without smushing it.
Go low and slow – Grind on low speed in small batches to avoid overworking the meat.
Make a panade – Adding a panade (milk-soaked breadcrumbs) helps keep mince moist.
Season simply – Just add salt and pepper before grinding. Extra flavours can overwhelm the beef.
Cook ASAP – For food safety, cook DIY mince within a couple of days. Freeze for longer storage.
With the right technique, you can easily achieve restaurant-quality mince at home using our recommended cuts.
Handy Hacks For Handling DIY Mince
Grinding your own mince is rewarding but it also comes with some unique considerations. Here are our best tips for handling and cooking homemade beef mince:
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Store in an airtight container and use within 2 days, or freeze for 4-6 months.
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When freezing, divide into portion sizes so you can defrost just what you need.
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Defrost frozen mince overnight in the fridge or in a cold water bath. Never thaw at room temp.
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Cook frozen mince immediately after thawing for food safety. Don’t refreeze thawed raw mince.
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Pre-shape burgers and meatballs before freezing for convenience. Lay sheets of wax paper between layers.
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Add a little beef broth or red wine when sautéing to prevent homemade mince from drying out.
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For a tender, juicy burger, don’t overwork the meat when shaping patties. Handle gently.
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Skipping breadcrumbs in meatballs or burgers made with fatty mince can result in a greasy mess.
With some planning and care, homemade mince can be cooked into all your family favourites with ease.
Amazing Homemade Mince Recipes
From classics like bolognese and burgers to creative fusion dishes, the possibilities with homemade mince are endless. Get inspired with these tasty recipe ideas:
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Juicy Mince Burgers – Blend different cuts of beef for the ultimate burger. Top with cheese, lettuce, tomato, onion and burger sauce.
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Shepherd’s Pie – Fill a baking dish with beef mince, veggies, gravy and top with creamy mashed potato. Bake until bubbly and browned.
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Meatballs – Roll seasoned mince into balls and bake or simmer in your favorite sauce for hearty appetizers or meals.
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Cottage Pie – Just like Shepherd’s Pie but made with beef mince instead of lamb. Comfort food at its finest!
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Chili con Carne – Brown spicy beef mince, red beans and veggies, then simmer in an tomato-chili sauce. Top with sour cream.
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Lasagna – Layer your rich meaty mince between lasagna sheets, bechamel, cheese and bake until golden and bubbling.
With the right cut or blend of cuts, homemade beef mince can be so much tastier than store-bought. Be adventurous and have fun with all the delicious ways you can use your DIY mince!
How to Make Homemade Ground Beef
The beef should be cut into 1-inch pieces and put on a plate or in a bowl. Cover them and put them in the freezer or fridge for 15 to 20 minutes to chill.
Run the cold cubed beef through the meat grinder using the medium size dye into another pan.
Chill it again and run it through the grinder with the medium dye one more time to finish the process. I do this because it really distributes the fat more evenly, making the ground beef more delicious.
Store the ground beef in chunks or in 8-ounce patty portions for your next meal.
What are the Best Cuts of Beef to Use for Ground Beef?
- Brisket: This cut comes from the cow’s breast, below the first five ribs. It has two parts, which are called the flat and the point. For ground beef, you should only use the flat part of the cut.
- Chuck: This is from the area between the shoulder blade and neck. There is a good amount of fat and marbling in it, which makes it great for grinding. It’s good for soups and slow cooking because this is a big cut that tends to be a little tough.
- Short Rib: These are slabs of beef from the chuck that still have the bones in them. Because they are tough and full of intermuscular fat, short ribs are best cooked slowly.
- Rib Steak: This grade of ground beef from the rib section would cost more. However, it is incredibly tender and flavorful.
- This cut comes from the area between the short loin and the round loin. This is very lean but has a good beef flavor. To make tasty ground beef, you will need to mix this with a fattier cut, like a chuck or short rib.
Secret to Saving Money On Ground Beef? Grind Your Own!
What is a good cut of beef for mince?
Plate cuts like skirt and hanger steak are tougher cuts of beef with a tart and tangy flavor that’s perfect for those who want to get a little fancy with their burgers. When selecting cuts of beef for mince, it’s important to consider both the meat and fat content.
What kind of meat is best for mince?
Chuck, brisket, and shoulder are all great choices for making mince. These cuts have a good balance of meat and fat, which is essential for juicy and flavorful mince. If you’re looking for a leaner cut, then leg meat is your best bet. However, if you want to add some fat to your chicken or turkey mince, then dark meat is the way to go.
What kind of beef should I use for hand mincing?
Chuck, shoulder, brisket, and round work well for mincing. Avoid expensive tender cuts like tenderloin or ribeye. Choose beef with some marbling or fat for moisture. Well-marbled chuck is a great option for hand mincing. Get 11⁄2 to 2 pounds of beef per 1 pound of minced meat needed.
What should I know about mincing beef?
Here are some key things to know about mincing beef: It can be done by hand, with a knife or cleaver, or in a food processor. Less tender cuts like chuck, shoulder, and brisket work best. Some fat should be left on the meat for flavor and moisture. Chilled meat chops more cleanly than warm meat.