Why You Should Grind Your Own Meat
When you're setting up a new restaurant that will serve a lot of products that contain ground beef — hamburgers, meatloaf, meatballs, and more — you'll need to decide whether you'll buy ground beef from a local supplier or grind your own in-house. A lot of establishments favor the latter approach. If you're interested in this idea, you'll want to visit a restaurant equipment store to browse its selection of meat grinders. There are all sorts of commercial grinders on the market, making it easy to find a product that will work with your budget. If you're unsure about how to proceed, here are three reasons that grinding your own meat is advantageous.
A lot of restaurants choose to grind their own meat with a commercial meat grinder because doing so allows them to serve fresher meat to their patrons. If you've ever had a package of ground beef sit in your refrigerator for several days before you cook and consume it, you'll know that it may not taste very fresh because it has begun to oxidize. You don't want to give your patrons ground beef products that lack freshness, as this may negatively affect their meal experience. Instead, you can grind your beef daily to ensure that it tastes as fresh as possible.
Another big advantage of grinding your own meat is that doing so allows you to control how much fat you have in each batch. The desired amount can vary based on what you're cooking. You might favor leaner ground beef if you're making meatloaf, while richer ground beef can be ideal for burger patties. If you find that your current beef supplier doesn't do a good job of giving you different fat options, grinding your own meat will allow you to take charge of this situation. It's very easy to learn how to weigh out your beef, weigh out your beef fat, and then put the desired amount of each into the grinder.
When you grind your own meat, you'll be able to control the size of the strands of beef. Commercial grinders come with several grinder discs, each one with different sizes of holes than the others. The holes influence the size of your ground beef; small holes provide thin strands, while large holes provide thicker strands. Being able to control the size of the beef will allow you to get the exact finished product that you want — which is something that may be a challenge for certain suppliers. If grinding your own meat is appealing to you, contact a restaurant equipment supplier to learn more about its commercial grinders.