How should I prepare meat to be ground?
I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince coming out. However I'm not quite sure how to prevent it. I try to take obvious bits off, but a lot of it is in very thin sheets which are challenging to remove, especially when the meat is cubed.
Best Answer
My husband and I regularly grind our own meat. What we do is trim the meat before cubing. If any connective tissue / silver-skin is on the outside of the meat or running through the meat we are getting it off of a larger piece of meat, which is much easier because you can get a better hold on it.
We also use a filet knife for trimming the tough tissue. It allows you to trim much closer and with much more control, minimizing any waste.
And last but not least, chilling the meat helps also. While you don't want it frozen, firm is easier to handle.
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How do you prepare meat for grinding?
Grinding Tips: To minimize smearing, cut meat into 1- to 2-inch chunks and place them in a single layer on a sheet tray or large plate in the freezer for about fifteen minutes before grinding. Grind in batches no larger than a half pound for a 10-cup food processor.How do I ground my meat?
Grind the meat in batches: Place the chilled blade in the food processor. Fill the food processor no more than half full with cubes of meat (leave the rest of the meat in the freezer). Cover and pulse the meat 8 to 10 times with 1-second pulses. The meat should look coarsely ground and hold together when pinched.Should I wash meat before grinding?
You do not want to soak and rinse ground meat if you're planning on having some left to cook. So if you want your ground meat to be the cleanest possible, first soak and rinse the cut of meat well before grinding it. Keep it in a bowl, in the fridge during soaking.How is ground meat produced?
Ground beef can be made by grinding a whole muscle such as a chuck roast, but trimmings containing higher levels of fat will typically need to be blended into the product to create a product that has the characteristics of what we commonly consider ground beef.How To Cook Ground Beef
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