Percentage of fat in ground meat

[sccritterkiller]

When I do add it its no more than 10% of beef suet...

 

[Jnasa]

It just depends what you are after. 10% is good if you want leaner or are mostly cooking in a skillet and draining. If grilling a lot 20% is good. I tend to do 15% as a medium. If making sausage I figure 20-30% pork fat depending on the sausage I’m making.

 

[Jnasa]

Zero.

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

If you like zero that’s fine. I don’t understand adding egg instead of fat. Somehow chicken eggs are better than just adding beef or pork fat? You’re not the only one so I’m not digging on you. I just don’t agree with the concept of adding egg. Unless your making meat balls or something.

 

[44hunter45]

If you like zero that’s fine. I don’t understand adding egg instead of fat. Somehow chicken eggs are better than just adding beef or pork fat? You’re not the only one so I’m not digging on you. I just don’t agree with the concept of adding egg. Unless your making meat balls or something.

You do you

 

[Khunter]

If you like zero that’s fine. I don’t understand adding egg instead of fat. Somehow chicken eggs are better than just adding beef or pork fat? You’re not the only one so I’m not digging on you. I just don’t agree with the concept of adding egg. Unless your making meat balls or something.

You realize a burger is simply a flatter meatball?