Percentage of fat in ground meat

[peterk1234]

Curious how much fat folks mix in with their venison and elk ground meat. I did 15% for years but last year doubled that and went with 30% beef fat. The reaction from family and friends was 100% positive. Is anyone else using that much in their mixtures?

I found that 15% was still too lean. Going to 30% made the meat nice and moist and the flavor just popped.

 

[morley.tyler]

I've always been a 20% pork-fat guy.

 

[huntin24/7]

10-15% fresh quality beef fat for burger. 50% pork for any sausage.

 

[Schaaf]

10-15% fresh quality beef fat for burger. 50% pork for any sausage.

Seconded

 

[npaden]

I'm generally around 10%.

 

[hank4elk]

Hard to find quality sirloin fat here so I just use pork belly,20%.

 

[Nameless Range]

For years now, I have not added any fat to my ground elk burger. No need to dilute perfection. When I cook it, I just do so in tallow or butter or bacon grease. Makes a fantastic and dense meatloaf. Not great for smashburgers. For sausage, anywhere from 40-60%.

 

[WildWill]

I do about 15-20% when using beef fat. 60/40 pork shoulder for sausage.

 

[brymoore]

I add 20% to ground meat made into patties for burgers. I don’t add fat to other ground meat.

 

[Stone_Ice_1]

0%

I like the taste better, its healthier and if I want a beef burger I will just make that. Burgers stay together just fine if you don't make a McDonalds style flat burger.

I can't believe people add pork or beef fat to all their burger meat, ridiculous to me.

 

[Caseknife]

Haven't added anything to game meat for 36 years.

 

[SCliving Outdoors]

Whatever is on the animal. Nothing added.

 

[Redmt]

20% beef fat across the board except 5% pork fat when I can get it to 15% beef. No complaints, nothing but complements. Why change perfection?

 

[Redmt]

Whatever is on the animal. Nothing added.

I used venison fat on the last round of snack sticks. Not that happy, flavor was great but they were too greasy after they cooled

 

[F250]

We don’t add anything to elk or venison burger.

 

[wvhunter304]

I like to add 10% beef fat figuring there is 5-10% of animal fat in there too.

 

[Hem]

I did, but quit.

 

[TheTone]

Usually 15-20% for burger with beef fat. Did 12% this year for pronghorn. Was tired of the amount of grease in a pan.

I’m 30-50% pork for sausage

 

[Hunting Wife]

Have never added fat to any of our ground meat - elk, antelope, deer, mtn goat, moose. We like the unique flavors of each, and if you don’t smash and overcook the burgers they are plenty tender and juicy and hold together just fine.

We only add pork fat if we’re making sausage because, well, sausage. But even that is only maybe 25%.

 

[Dave N]

I prefer straight ground, no added fat.