Percentage of fat in ground meat

[perma]

I did 10% for it all, wouldn’t mind jumping up to 15%.

 

[44hunter45]

Zero.

If you need it to hold together for patties mix in egg whites after you thaw.

 

[jlong17]

Sometimes if I’m able to get my hands on high quality suet, I’ll add roughly 10% of that. For me personally I don’t like the idea of adding low quality fat to high quality meat. It’s like dipping back straps in ketchup

 

[npaden]

Here we can generally get very high quality beef fat for free. Stuff they trim off of steaks and brisket.

 

[millerkiller77]

For sausage in casing I'm a huge fan of pork belly at 20-30%. Hamburger specific grind I like 15% beef fat and my local butcher gives it to me for free so thats the ratio im sticking with. . For the general grind I use 10- 15% pork shoulder which I think makes for a 10% fat ratio overall

 

[SD_Prairie_Goat]

I run about 10%. Beef fat for brats, sticks, and burger patties.

Pork loin for ground burger, but there I'll do meat and fat from the loin like 20-30% by weight. But that's cause I can't get just pure pork fat like I can beef fat