Frequently Asked Questions

As soon as beef is ground, some pretty interesting (but also slightly obvious!) things start happening at a cellular level. The muscle fibres are essentially torn apart (duh!). At first, this is a good thing for the texture of the meat, as this is essentially why ground meat of tough cuts is reasonably tender: the […]

We’re just going to put it out there: tied with the quality of beef at the outset of the process (whole muscle, renowned supplier, professional processor), the most important thing we can do is control how our beef is ground. And yet, saying the vast majority of burger purveyors do not is an understatement (bro, […]

Theory Thursday Part 1 Grinding