Hi! New butcher here, only 19 and started working at a shop about 2 months ago and I’m hugely invested in the meats and wanting to learn more. This was a great video, and definitely answered the question for me. I have a decent amount of customers who come in to ask about our different ground beef we have in our cases and it sucks when I can’t answer their question because I don’t know, even though I’m the butcher, so I have to proceed to tell them, “sorry, I’m the new guy”. So thank you for this video, keep doing what you do!
Another great video. My favorite part about your videos is that you deal in reality. So many BBQ and grilling channels are like exclusively using some designer meat distributors and cooking up $200 briskets. I can't afford to cook up a $200 brisket every weekend, but I can go to Sam's Club or my local grocer and grab something there. Thanks for keeping your channel accessible.
I'm grateful for the video. I couldn't understand why I always "hated store-bought ground beef" so much, with such a strong passion, until I started learning more about beef, quality, fat in beef, and whatever else. Thank you.
Good information. Thanks for sharing your knowledge. Sorry I missed getting the opportunity to talk to you at brisket camp... Maybe next time. Have a great weekend.
Here in the UK I buy 5% beef mince because I hate the taste of fatty meat. Also because I don't need the added calories of fatty meat. The 5% mince is not dry to me at all.
Great video Jess, reminded me to go through an update my recipes to state 80/20 rather than assume folks know that they should not be using low fat mince. Also frustrating in NZ, butchers don't state fat content, only rank it prime/premium which is difficult for the consumer - but that's a problem I have across with whole beef grade system in NZ.
As a man that does eat meat I really only care about: 1) does it taste good 2) it doesn't cause me problems. Thanks for all the tech stuff...just pulling your chain.
When you cook up the meat, you see what you're paying for. With the high fat stuff, you'll see more grease and less meat in your pan. There's flavor in that grease for sure, but less to bite into.
the bits and pieces are just as it not more nutririous that muscle. Just sayin, I would never trash the silver skin, which I think is called facia, while making ground products. Am I wrong? Love your video
this was EXACTLY what I was looking for BUT, consider putting "meat percentage" earlier in the title so it shows up without having to click to expand the title. this was what I was looking for but it took me a while after seeing it because the part that said meat percentage was hidden.
And I hadn’t had a beer in three days and I thought to myself tonight I’ll just eat my beef I am making and perhaps have a glass of water with it but then I saw you take a sip from that beer bottle and yeah I think I’ll have a beer tonight too!!
I'm curious....with a steak the grades are based on fat and the higher the fat (like prime and choice) typically the more expensive. But with ground beef the more lean and less fat the higher the price, why the difference?
Flavor. Fat is just half of what you want. Cut matters, use ground chuck. Just like steaks fat (prime, choice, select) and cut (chuck, tenderloin, sirloin) is just as important if you care about flavor. Run your own blind taste test at home on friends and family...80% ground chuck will taste best. Yes even better than 80% ground sirloin or 80% ground tenderloin. BTW test the weight before and after grilling. On an open grate my 90% fat sample lost 9% of total weight and the 80% sample lost 18% total weight. If the fat ends up dripping or burning off anyway why not grill the cheaper, fatter, better flavor meat? Don’t take my word. Test it yourself.
I like to get 90/20 or 85/20 lean for meatloaf and to make up for loss of moisture and content I use spaghetti sauce and croutons respectively 🤤 Don't forget an egg for each pound so it all sticks together ☺️ EDIT: Should have said 90% or 80% lean. I honestly don't remember the percentages.
Hey Jess, big fan here. Big hello from the sunshine state. Appreciate the info on the percentages on ground beef. So ironic, I just did a video on grinding my own ground beef and making a perfect hamburger. Good info and keep up the good work.
As a connoisseur of both of our but we do for living I guess still don't understand why you put down the brisket in the truck well I just don't understand that
I choose whichever is cheaper or on sale 😂🤣 though I’m currently trying to cut weight and really like 97/3 because it forms little to no fat deposits in the fridge and is extremely lean
