With every possible combination of ground meat available in the malls, would you want to go through the hassle of grinding the meat yourself? No! Pat comes to the answer.
Undoubtedly, most of us who are running on tight schedules and bound by overwhelming work commitments would prefer picking up their meat from neatly wrapped packages. Is that a bad idea? When you are pressed for time, of course not. But on some odd day, we suggest you stop and smell the meat, if not the flowers…
The revelation will be shocking. Even if you ignore the obvious sulfurous odor, you will be perplexed on finding that the ingredients of your meat are not so pure after all. There may be some slime growing due to oxidation. If everything else is right, how do you know for sure that the sirloin or chuck that you are buying off the shelf is actually that, and not other unknown types and parts of meat creeping in in your precious to-be-cooked’ sausage? Stunned? What to do now?
The answer is simple. Buy a meat grinder. Do it yourself.
Unless you give it a try, you’ll never find out the pleasure of buying fresh meat off a butcher’s, giving his oft unhygienic grinding machine a miss and bringing your catch home to grind it in a powered meat grinder or if you are a sucker for old style, a hand operated meat grinder.
What with the selection of blades (e.g. in the sm-g33) available, and the blending combinations that you can think of (with the restrictions imposed by the composition of store meat off your back) – you will be churning out Masterchef quality burgers, sausages, meatballs and meatloaves in no time. So what blends can you try?
Supermarkets offer either 80 percent lean or 93 percent lean beef. Equipped with a meat grinder, you can make your own recipe of 60 percent sirloin, 30 percent brisket or ribs or whatever you want to go in your patty! It is advisable however, to keep an eye on the fat ratios. If you get close to 20 percent mixtures, they will cook better.
The most enviable advantages over home ground meat and off the shelf meat are the texture and the flavor. While there is no doubt about the superiority of the flavor of home ground variety, very few notice that off the shelf meat has a mealy texture. At home, with your own meat grinder and meat chopped according to your liking, you can control the texture by using coarsely ground meat for burgers and sausages, and finely ground meat for burgers and sausages.
So if you are still wondering as to who are meat grinders good for, it is you! Shake off the weariness of a hard work week on the weekends by taking out your meat grinder and blending away combinations of beef, pork, lamb, chicken, turkey to your heart’s content. Should the vegetarians consider the meat grinder a taboo? There is relief for them too. They can use the meat grinders for finely chopped vegetables and preparing guacamole. Everybody can use the mighty meat grinder!