Save Money By Making Ground Beef At Home

6” Boning Knife:
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In this video I will show you how to grind beef at home using a kitchen and mixer. We are using scraps from two of our previous projects. They only equipment we will need is a kitchen aid mixer with a meat grinder attachment.

If you have any questions drop them in the comments.

00:00 Intro
00:45 Food Safety Concerns When Grinding Beef At Home
01:12 Parts to your kitchen aid meat grinder attachment
01:53 How to prepare meat for grinding
03:12 How to grind beef
03:36 Finished Ground Beef ready for the Grill

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[AB-vnwe]

Great video! Only thing I’d suggest is a little wrap up talk at the end to avoid the abrupt cut off. Nothing extensive just a final conclusion so the video feels complete

[richardlove]

I always cut the beef into long strips then put them in the freezer for an hour before putting them through the machine. It makes it so much easier to feed and handle. Cheers.

[randyk]

I’ve been grinding and freezing our own ground beef over 20+ years now. Use the same basic equipment and use a vacuum sealer so I can freeze and extend the period we can use the ground beef. I typically grind up 7-9 pound packages in a session.

[thebadger]

Thanks for this. I have the same pieces of equipment, but never used the grinder. Now I will.

[rhkean]

I always thought the "keep it cold" was to help with the grinding. I didn't know that it had to to with food safety. thank you

[Thebustedknuckelmodelworks]

Great episode I've done that for year's that makes the best burgers and meat loaf’s. Thank you for your great content.

[rwmcgeesr]

I double grind using the large and then small plates. Great video.

[Sweetheartof]

Thank you! This video helped me use my kitchen aid grinder! 🙏❤️

[dwom]

I’d love to hear more about how to time the making so that if freezing and then refreezing is ok or a problem. Also, how to include organ meats into the ground beef. Great videos!

[AndyB]

Your video's are very helpful and even more so with costs being so high

[scottg]

Thanks for this! Could you do one someday on making tallow please.

[albeal]

My Friend, out of all the videos I’ve seen on this, yours has been spot on and as easy as you say it is. I have all of the equipment you have shown and just picked up a 13 Lbs Loin Strip and ready to cut. Was not aware of the one end with the tough meat and will use that to grind Hamburg. Also forgot about the bottom skin, thank you for reminding me. I said it like like that because I couldn't remember how to spell "Sinew". (Lol) Any way I love your vids keep it up. Now a favor, I have the attachment for the Kitchen Aid to make my own "Sausages" and boy was that a disaster. I had a 15 foot trail of pig gut tubing and ground pork all over the machine, floor, sink, you get the Idea. It was pretty funny looking back now. But could you maybe do a video on that. It seems to me that this application is a two person endeavor. LOL Thanks again look forward to more.

[stephanygates]

Great tip about chilling equipment. As to savings, it doesn’t scale to grass fed beef. Ground is the cheapest form already.

[thunderstruckdjs]

Wondering about how much top sirloin you added there at the end....would you say you ended up with 80/20 ? Are there other cuts of lean that you might suggest? I have a hard time justifying making burger from a picanha.

[koalasez]

Thanks for including this type of grinder. Cooking for one or two doesn’t require a big, serious grinder but I do like to know what’s in my burgers & sausages (I get my meat from my local butcher).

Now if we could do the same for hotdogs 😉
Not that different from link sausage except for using beef and a fine grind, and the spices. Hmmmm….

[Guardian_Arias]

Pretty good video, only advice I'm qualified to give is find different lighting. It looks like you are using cheap LED bulbs or Flourecent bulbs. Either way find some old school incandescent bulbs that actually burn a tungsten filament then white balance to adjust for the low temperature if you wish or find some super expensive 6600k LEDs with a CRI of practically 100% if you intend to focus around meat since the natural red color gets lost between real outdoor light and indoor lighting. You might actually get away with lots of incandescent bulbs with some daylight LEDs. With lightning you have three different things to look at. Wattage, Temperature and Color Rendering Index (CRI)

[m.r.jarrell]

Ever tried using you "inedible" trim to make stock?

[FISHHKS]

How do you keep the blood and other fluids from back draining into the motor head?

[renelogeais]

This is a great video as you are using cuts of meat from previous breakdowns of whole slabs. However, some of us cannot afford to buy a whole striploin, tenderloin, sirloin or ribeye, much less a shortloin. What cut of meat would you suggest for buying to grind into ground beef? Chuck?

[shineything]

how would you properly freeze this if you make alot?