![]() Brisket: The meaty part of the brisket has tons of flavor and is super beefy, because it’s a muscle that’s used every day.Round : Round has awesome flavor, but is generally very lean. A dding short rib to the blend-to give it a 70/30 lean-to-fat ratio-is the move.What’s more, the chuck is a hard-working group of muscles, so you never have to worry about blandness. This gives the burger a great “steak-like, but giving” texture. The muscles at the top of the shoulder, where the chuck is found, are interspersed with small weavings of fat throughout. Chuck: This is the primary cut at The Meat Hook when it comes to burger blends.Here are some go-to cuts to use for your custom burger blend: Each cut will contribute its own flavor and textural nuances, and y ou can play around with different cuts to bolster the flavors you prefer. Why? These cuts have more myoglobin, Mylan says, and myoglobin is what gives beef its “beefy” flavor and red color. Use cheaper cuts of beef from harder-working muscles, like chuck or round. What is important is making sure the meat is high-quality and comes from mature animals, and that your blend has the right fat content. Using fancy cuts of beef is not important and kind of a bullshit move, according to Mylan. The cuts of beefĭon’t believe the “bedazzled blend” burger hype. But fat is your friend, especially when it comes to delicious hamburger patties. “This gives the burger the right texture it will have those individual pieces of meat that are going to make you go, ‘Oh my God, this is kind of like I’m eating a steak.'” Grocery stores attempt to hide the amount of fat in the meat by grinding it over and over into a fine pink paste, because people are afraid of fat. Have your butcher grind your meat twice through a medium blade. “If you want it to be really rare, you would bring down the fat content, because you don’t want a lot of un-rendered fat in your burger.” (Go with 80/20, or 90/10 for a black-and-blue burger). “If you like your burger well-done, it should be more like 40% fat,” he says. If you plan to cook your patty anywhere outside of that range, Mylan recommends tailoring the amount of fat accordingly. He explains that 30% fat is ideal if you want to cook your burger anywhere from medium-rare to medium-well. “If you want a good burger, 70/30 is definitely the way to go,” says Mylan. The fat contentįat equals juiciness and flavor, which is why the lean-to-fat ratio in ground beef is critical. Read on to master the art of burger blending, with pro tips about cuts, fat-to-lean ratio, creative add-ins, and more. Nearly all of today’s most coveted burgers come from proprietary blends, so why shouldn’t you have your own? 1. He also encourages you to find a passionate butcher who uses high-quality beef and will help you create a blend to your specifications. Mylan recommends a well-mixed blend of cheaper cuts with an optimal lean-to-fat ratio. “I don’t believe in bedazzled blends that use fancy cuts-it’s a total waste of money,” he says. But according to “Meat Prophet” Tom Mylan, head butcher at The Meat Hook in Williamsburg, this logic is way off. But are you serious-like really serious-about hamburgers? Then it’s about time you head to your local butcher shop and work with the staff to create a custom burger blend.īefore you get started, you’ll want to acquaint yourself with the fundamentals of good burger-making. You might assume that that fancy, expensive cuts like ribeye and filet make the ultimate blend. You could buy cellophane-wrapped burger patties languishing on styrofoam trays at your neighborhood supermarket.
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