For our ground meat, we use whole muscles. We don’t use trim. Coarse grind is standard for all of our ground beef except the fine. Currently we stock our standard coarse beef, fine beef, dry aged beef, a 50/50 blend of pork and beef, as well as ground pork and ground lamb.
Best cooking method:
Match your ground meat to what you want to eat. We suggest dry-aged ground beef for burgers. We suggest finely ground beef or 50/50 for meatballs. It all comes down to flavor and mouth feel. How do you like your burger—what kind of bite do you like? Fine works well if you like a flatter, denser patty. Coarse is a loose crumble. Don’t forget all of the things ground beef can be used for beyond burgers, meatloaf, and meatballs. From pasta sauces to tamales to dumplings to momos to bibimbap, ground meat is both affordable and extremely versatile.
Josh Applestone’s favorite burger (at the moment) is dry-aged ground smashed into a small patty.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.