{"id":5856,"date":"2026-01-31T00:08:45","date_gmt":"2026-01-31T00:08:45","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=5856"},"modified":"2026-01-31T00:08:46","modified_gmt":"2026-01-31T00:08:46","slug":"all-about-mince","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=5856","title":{"rendered":"All about Mince!"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" data-attachment-id=\"5855\" data-permalink=\"https:\/\/www.roguechef.com\/?attachment_id=5855\" data-orig-file=\"https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?fit=2560%2C2560&amp;ssl=1\" data-orig-size=\"2560,2560\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;Creative Design Blackboard Poster with Detailed images of English Cut Of Beef vector illustration&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;Creative Design Blackboard Poster&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?fit=600%2C600&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts.jpg?resize=600%2C600&#038;ssl=1\" alt=\"\" class=\"wp-image-5855\" srcset=\"https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?resize=970%2C970&amp;ssl=1 970w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?resize=1536%2C1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?resize=2048%2C2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?resize=500%2C500&amp;ssl=1 500w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/www.roguechef.com\/wp-content\/uploads\/2026\/01\/cow_cuts-scaled.jpg?w=1800&amp;ssl=1 1800w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p>One of the significant advantages of grinding your own beef is the ability to engineer the exact fat-to-lean ratio for your specific application. Pre-ground beef offers limited options\u2014usually 80\/20, 85\/15, or 90\/10\u2014and you&#8217;re trusting that the ratio is accurate and the source cuts are what you want. When you control the grind, you control the outcome.<\/p>\n\n\n\n<p>This guide provides specific blending ratios for 2-pound batches, the typical amount needed for family meals, a batch of burgers, or a pot of chili. All measurements are designed to be practical and achievable with a standard kitchen scale.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Critical Safety Information<\/h2>\n\n\n\n<p><strong>Before you start:<\/strong> Fresh ground beef carries inherent risks. Follow these rules without exception:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Grind only fresh, pristine whole muscle cuts<\/strong> purchased the same day<\/li>\n\n\n\n<li><strong>Use ground beef within 24 hours<\/strong> or freeze immediately<\/li>\n\n\n\n<li><strong>Keep everything cold<\/strong> (35-38\u00b0F) from start to finish<\/li>\n\n\n\n<li><strong>Clean everything<\/strong> (hands, equipment, surfaces) before and after<\/li>\n\n\n\n<li><strong>Cook to 160\u00b0F internal temperature<\/strong> (except tartare, which is raw and demands even higher standards)<\/li>\n\n\n\n<li><strong>For tartare:<\/strong> Use only the day you grind it, keep ice cold, source from trusted butcher<\/li>\n<\/ul>\n\n\n\n<p>Food poisoning from contaminated ground beef is not theoretical. These rules keep you safe.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Understanding Your Source Cuts<\/h2>\n\n\n\n<p>Before you start blending, you need to understand the approximate fat content of the cuts you&#8217;re working with. These percentages are estimates based on USDA data for Choice-grade beef, trimmed to \u00bc&#8221; fat cap (typical retail standard). Your actual results will vary based on the specific animal, grade, and how much exterior fat you trim before grinding.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Cut<\/th><th>Approximate Fat %*<\/th><th>Characteristics<\/th><th>Best Use<\/th><\/tr><\/thead><tbody><tr><td><strong>Top Round<\/strong><\/td><td>5-8%<\/td><td>Very lean, mild flavor, tough when whole<\/td><td>Lean blends, health-conscious applications<\/td><\/tr><tr><td><strong>Bottom Round<\/strong><\/td><td>7-10%<\/td><td>Lean, slightly more flavor than top round<\/td><td>Lean to medium blends<\/td><\/tr><tr><td><strong>Eye of Round<\/strong><\/td><td>5-7%<\/td><td>Extremely lean, very mild<\/td><td>Ultra-lean blends, sauces<\/td><\/tr><tr><td><strong>Sirloin<\/strong><\/td><td>10-12%<\/td><td>Lean but flavorful, good beef taste<\/td><td>90\/10 blends, solo or mixed<\/td><\/tr><tr><td><strong>Chuck Roast<\/strong><\/td><td>15-20%<\/td><td>Rich, beefy flavor, natural 80\/20<\/td><td>Gold standard for burgers, meatloaf<\/td><\/tr><tr><td><strong>Brisket Point<\/strong><\/td><td>25-30%<\/td><td>Very rich, intense beef flavor (trimmed)<\/td><td>Rich blends, chili, indulgent burgers<\/td><\/tr><tr><td><strong>Short Rib (meat only)<\/strong><\/td><td>25-30%<\/td><td>Luxurious, well-marbled, expensive<\/td><td>Premium blends, special occasion burgers<\/td><\/tr><tr><td><strong>Beef Suet\/Fat Trimmings<\/strong><\/td><td>90-100%<\/td><td>Pure fat, neutral flavor<\/td><td>Precise ratio control, adding to lean cuts<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>*All percentages assume \u00bc&#8221; fat cap trimming, typical retail standard. Actual fat content varies by animal, grade, and butcher trimming practices.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Target Ratio: 95\/5 (Extra Lean)<\/h2>\n\n\n\n<p>Punishingly lean territory. You&#8217;re prioritizing nutrition over pleasure, or making sauce where fat comes from elsewhere (olive oil, butter, cream).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">95\/5 Blending Options (2 lb total)<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Blend Name<\/th><th>Cut A<\/th><th>Amount A<\/th><th>Cut B<\/th><th>Amount B<\/th><th>Total<\/th><th>Calculated Fat<\/th><th>Target<\/th><\/tr><\/thead><tbody><tr><td><strong>Pure Lean<\/strong><\/td><td>Top Round (6% fat)<\/td><td>2.00 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>6%<\/td><td>~95\/5<\/td><\/tr><tr><td><strong>Round + Sirloin<\/strong><\/td><td>Eye of Round (6% fat)<\/td><td>1.70 lb<\/td><td>Sirloin (11% fat)<\/td><td>0.30 lb<\/td><td>2.00 lb<\/td><td>6.8%<\/td><td>~95\/5<\/td><\/tr><tr><td><strong>Precision Lean<\/strong><\/td><td>Bottom Round (8% fat)<\/td><td>1.90 lb<\/td><td>Beef Suet<\/td><td>0.10 lb<\/td><td>2.00 lb<\/td><td>6.5%<\/td><td>~95\/5<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Best Applications:<\/strong> Bolognese sauce, rag\u00f9, Asian stir-fry where you&#8217;re adding oil, diet-conscious meatballs, dumplings where wrapper provides richness.<\/p>\n\n\n\n<p><strong>Reality Check:<\/strong> Virtuous, joyless protein. It will be dry unless you compensate with technique (don&#8217;t overcook), added fat (olive oil in the sauce), or moisture (vegetables, broth). Make sure the statement is worth it.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Target Ratio: 90\/10 (Lean)<\/h2>\n\n\n\n<p>Your &#8220;responsible adult&#8221; ratio. Lean enough to feel virtuous, fatty enough to actually taste like beef.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">90\/10 Blending Options (2 lb total)<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Blend Name<\/th><th>Cut A<\/th><th>Amount A<\/th><th>Cut B<\/th><th>Amount B<\/th><th>Cut C<\/th><th>Amount C<\/th><th>Total<\/th><th>Calculated Fat<\/th><th>Target<\/th><\/tr><\/thead><tbody><tr><td><strong>Pure Sirloin<\/strong><\/td><td>Sirloin (11% fat)<\/td><td>2.00 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>11%<\/td><td>~90\/10<\/td><\/tr><tr><td><strong>Round + Chuck<\/strong><\/td><td>Top Round (6% fat)<\/td><td>1.43 lb<\/td><td>Chuck (18% fat)<\/td><td>0.57 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>9.9%<\/td><td>90\/10<\/td><\/tr><tr><td><strong>Balanced Blend<\/strong><\/td><td>Bottom Round (8% fat)<\/td><td>1.50 lb<\/td><td>Sirloin (11% fat)<\/td><td>0.50 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>9.5%<\/td><td>~90\/10<\/td><\/tr><tr><td><strong>Precision Control<\/strong><\/td><td>Eye of Round (6% fat)<\/td><td>1.80 lb<\/td><td>Beef Suet<\/td><td>0.20 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>10.9%<\/td><td>~90\/10<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Best Applications:<\/strong> Tacos (drain after browning), spaghetti sauce, chili where you skim fat, shepherd&#8217;s pie, casseroles, stuffed peppers.<\/p>\n\n\n\n<p><strong>The Truth:<\/strong> The Switzerland of ground beef. Neutral, inoffensive, perfectly adequate. Season aggressively, don&#8217;t overcook, and it performs admirably.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Target Ratio: 80\/20 (Regular)<\/h2>\n\n\n\n<p>The Platonic ideal. The gold standard. The ratio where flavor, juiciness, and structural integrity intersect. If you&#8217;re not making 80\/20 for burgers, you better have a damn good reason.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">80\/20 Blending Options (2 lb total)<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Blend Name<\/th><th>Cut A<\/th><th>Amount A<\/th><th>Cut B<\/th><th>Amount B<\/th><th>Cut C<\/th><th>Amount C<\/th><th>Total<\/th><th>Calculated Fat<\/th><th>Target<\/th><\/tr><\/thead><tbody><tr><td><strong>Classic Chuck<\/strong><\/td><td>Chuck Roast (18% fat)<\/td><td>2.00 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>18%<\/td><td>~80\/20<\/td><\/tr><tr><td><strong>Chuck + Sirloin<\/strong><\/td><td>Chuck (18% fat)<\/td><td>1.25 lb<\/td><td>Sirloin (11% fat)<\/td><td>0.75 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>19.8%<\/td><td>80\/20<\/td><\/tr><tr><td><strong>Round + Brisket<\/strong><\/td><td>Bottom Round (8% fat)<\/td><td>1.14 lb<\/td><td>Brisket Point (28% fat)<\/td><td>0.86 lb<\/td><td>2.00 lb<\/td><td>19.7%<\/td><td>~80\/20<\/td><td><\/td><td><\/td><\/tr><tr><td><strong>Premium Short Rib<\/strong><\/td><td>Sirloin (11% fat)<\/td><td>1.06 lb<\/td><td>Short Rib (28% fat)<\/td><td>0.94 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>19.9%<\/td><td>80\/20<\/td><\/tr><tr><td><strong>Budget Precision<\/strong><\/td><td>Top Round (6% fat)<\/td><td>1.72 lb<\/td><td>Beef Suet<\/td><td>0.28 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>19.2%<\/td><td>~80\/20<\/td><\/tr><tr><td><strong>Triple Crown<\/strong><\/td><td>Chuck (18% fat)<\/td><td>1.10 lb<\/td><td>Sirloin (11% fat)<\/td><td>0.60 lb<\/td><td>Short Rib (28% fat)<\/td><td>0.30 lb<\/td><td>2.00 lb<\/td><td>19.1%<\/td><td>~80\/20<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Best Applications:<\/strong> Burgers (the definitive ratio), meatballs, meatloaf, Salisbury steak, cottage pie, Swedish meatballs\u2014anything where fat equals flavor and you&#8217;re not draining it.<\/p>\n\n\n\n<p><strong>What This Actually Means:<\/strong> This is it. Twenty percent fat keeps meat moist, contributes rich flavor, creates browning, and doesn&#8217;t leave grease pools. The Chuck + Sirloin blend is particularly excellent\u2014chuck brings fat and beefy flavor, sirloin adds cleaner taste and better texture.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Target Ratio: 75\/25 (Rich)<\/h2>\n\n\n\n<p>Indulgent territory. This much fat makes sense for smash burgers where fat creates crust, slow-cooked chili where fat adds body, or meatloaf cooked low and slow.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">75\/25 Blending Options (2 lb total)<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Blend Name<\/th><th>Cut A<\/th><th>Amount A<\/th><th>Cut B<\/th><th>Amount B<\/th><th>Cut C<\/th><th>Amount C<\/th><th>Total<\/th><th>Calculated Fat<\/th><th>Target<\/th><\/tr><\/thead><tbody><tr><td><strong>Chuck + Short Rib<\/strong><\/td><td>Chuck (18% fat)<\/td><td>1.18 lb<\/td><td>Short Rib (28% fat)<\/td><td>0.82 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>24.8%<\/td><td>75\/25<\/td><\/tr><tr><td><strong>Chuck + Brisket<\/strong><\/td><td>Chuck (18% fat)<\/td><td>0.86 lb<\/td><td>Brisket Point (28% fat)<\/td><td>1.14 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>25.1%<\/td><td>75\/25<\/td><\/tr><tr><td><strong>Chuck + Fat<\/strong><\/td><td>Chuck (18% fat)<\/td><td>1.54 lb<\/td><td>Beef Suet<\/td><td>0.46 lb<\/td><td>\u2014<\/td><td>\u2014<\/td><td>2.00 lb<\/td><td>24.9%<\/td><td>75\/25<\/td><\/tr><tr><td><strong>Decadent Triple<\/strong><\/td><td>Sirloin (11% fat)<\/td><td>0.80 lb<\/td><td>Chuck (18% fat)<\/td><td>0.80 lb<\/td><td>Short Rib (28% fat)<\/td><td>0.40 lb<\/td><td>2.00 lb<\/td><td>24.4%<\/td><td>~75\/25<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Best Applications:<\/strong> Smash burgers (fat creates crust), Oklahoma onion burgers, slow-cooked chili, meatloaf when calories don&#8217;t matter, 1950s-style comfort food.<\/p>\n\n\n\n<p><strong>Straight Talk:<\/strong> &#8220;I&#8217;m making burgers and my cardiologist can take a day off&#8221; territory. Fat renders, bastes from inside, creates crust, and makes you question why you ever ate anything leaner. Special occasion food.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Target Ratio: 70\/30 (Very Rich)<\/h2>\n\n\n\n<p>You&#8217;ve crossed from &#8220;indulgent&#8221; into &#8220;possibly problematic.&#8221; This much fat works in very specific applications: long-cooked meatloaf, ultra-rich chili, specialty smash burgers. Anywhere else, you&#8217;re making grease with meat suspended in it.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">70\/30 Blending Options (2 lb total)<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Blend Name<\/th><th>Cut A<\/th><th>Amount A<\/th><th>Cut B<\/th><th>Amount B<\/th><th>Total<\/th><th>Calculated Fat<\/th><th>Target<\/th><\/tr><\/thead><tbody><tr><td><strong>Short Rib Dominant<\/strong><\/td><td>Chuck (18% fat)<\/td><td>0.67 lb<\/td><td>Short Rib (28% fat)<\/td><td>1.33 lb<\/td><td>2.00 lb<\/td><td>29.3%<\/td><td>~70\/30<\/td><\/tr><tr><td><strong>Brisket Extreme<\/strong><\/td><td>Bottom Round (8% fat)<\/td><td>0.55 lb<\/td><td>Brisket Point (28% fat)<\/td><td>1.45 lb<\/td><td>2.00 lb<\/td><td>29.4%<\/td><td>~70\/30<\/td><\/tr><tr><td><strong>Chuck + Maximum Fat<\/strong><\/td><td>Chuck (18% fat)<\/td><td>1.46 lb<\/td><td>Beef Suet<\/td><td>0.54 lb<\/td><td>2.00 lb<\/td><td>29.9%<\/td><td>70\/30<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Best Applications:<\/strong> Ultra-rich meatloaf (250\u00b0F for 3 hours), competition chili, specialty smash burgers, recipes where you&#8217;re draining excess fat.<\/p>\n\n\n\n<p><strong>Reality Check:<\/strong> Extreme. Thirty percent fat means serious shrinkage, pools of grease, overwhelming flavor. Use with intention and understanding, not by accident.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Application-Specific Recommendations<\/h2>\n\n\n\n<p>Different dishes demand different ratios and grind sizes.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Dish<\/th><th>Recommended Ratio<\/th><th>Grind Size<\/th><th>Why<\/th><\/tr><\/thead><tbody><tr><td><strong>Steak Tartare<\/strong><\/td><td>95\/5 (Tenderloin\/Sirloin)<\/td><td>Very Coarse<\/td><td>Clean beef flavor, distinct texture, not fat<\/td><\/tr><tr><td><strong>Burgers<\/strong><\/td><td>80\/20 (Chuck or Chuck + Short Rib)<\/td><td>Medium<\/td><td>Fat creates juice and crust<\/td><\/tr><tr><td><strong>Smash Burgers<\/strong><\/td><td>75\/25 to 80\/20<\/td><td>Medium<\/td><td>High heat + fat = crust<\/td><\/tr><tr><td><strong>Meatballs<\/strong><\/td><td>80\/20 to 85\/15<\/td><td>Fine<\/td><td>Cohesion and moisture, fine grind binds<\/td><\/tr><tr><td><strong>Meatloaf<\/strong><\/td><td>80\/20 to 75\/25<\/td><td>Medium<\/td><td>Long cooking needs fat<\/td><\/tr><tr><td><strong>Tacos<\/strong><\/td><td>90\/10 to 85\/15<\/td><td>Medium<\/td><td>Draining fat anyway, leaner = less waste<\/td><\/tr><tr><td><strong>Pasta Sauce<\/strong><\/td><td>90\/10 to 85\/15<\/td><td>Fine<\/td><td>Sauce provides fat, fine grind disperses<\/td><\/tr><tr><td><strong>Chili<\/strong><\/td><td>80\/20 to 75\/25<\/td><td>Very Coarse<\/td><td>Coarse = texture, fat adds body<\/td><\/tr><tr><td><strong>Dumplings<\/strong><\/td><td>90\/10 to 85\/15<\/td><td>Fine<\/td><td>Wrapper provides richness, fine grind = smooth<\/td><\/tr><tr><td><strong>Salisbury Steak<\/strong><\/td><td>80\/20<\/td><td>Medium<\/td><td>Fat for moisture during braising<\/td><\/tr><tr><td><strong>Shepherd&#8217;s Pie<\/strong><\/td><td>85\/15 to 90\/10<\/td><td>Medium<\/td><td>Topped with potatoes, lean balances<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><em>For grind size pulse counts, see grinding technique section above: Very Coarse (10-15 pulses), Medium (15-20 pulses), Fine (20-25 pulses)<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How to Grind and Mix Your Blends<\/h2>\n\n\n\n<p>The process itself is straightforward, but proper technique ensures consistent results and food safety.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step-by-Step Grinding Process<\/h3>\n\n\n\n<p><strong>1. Prepare Your Workspace<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Clean and sanitize all surfaces, knives, cutting boards, and food processor<\/li>\n\n\n\n<li>Wash hands thoroughly<\/li>\n\n\n\n<li>Place a sheet pan in freezer (you&#8217;ll need this in step 3)<\/li>\n\n\n\n<li>Get your kitchen scale ready<\/li>\n<\/ul>\n\n\n\n<p><strong>2. Prepare Your Cuts<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Weigh each cut precisely according to your blend recipe<\/li>\n\n\n\n<li>Trim exterior fat to \u00bc&#8221; if present (you&#8217;re controlling fat internally)<\/li>\n\n\n\n<li>Cut into 1-inch cubes<\/li>\n\n\n\n<li><strong>Keep different cuts separated<\/strong> on the cutting board<\/li>\n<\/ul>\n\n\n\n<p><strong>3. Partial Freeze<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Spread cubes from each cut separately on the chilled sheet pan<\/li>\n\n\n\n<li>Single layer, no overlapping<\/li>\n\n\n\n<li>Freeze for 30 minutes exactly\n<ul class=\"wp-block-list\">\n<li>Too short = meat too soft, mushy grind<\/li>\n\n\n\n<li>Too long = frozen solid, motor strain<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>You want firm, not frozen<\/li>\n<\/ul>\n\n\n\n<p><strong>4. Grind Each Cut Separately<\/strong> (Critical Step)<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Start with your leanest cut (usually Round or Sirloin)<\/li>\n\n\n\n<li>Place in food processor (don&#8217;t overcrowd\u2014max 1 pound at a time)<\/li>\n\n\n\n<li>Pulse in 1-second bursts<\/li>\n\n\n\n<li>Check after each pulse<\/li>\n\n\n\n<li>Stop at your target grind size:\n<ul class=\"wp-block-list\">\n<li>Very Coarse: 10-15 pulses (distinct chunks, for tartare, chili)<\/li>\n\n\n\n<li>Medium: 15-20 pulses (standard burger grind)<\/li>\n\n\n\n<li>Fine: 20-25 pulses (sauce, meatballs, cohesive binding)<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Transfer to a large bowl<\/li>\n\n\n\n<li><strong>Repeat with each cut separately<\/strong><\/li>\n\n\n\n<li>Clean processor between cuts only if switching from fatty to lean (prevents cross-contamination)<\/li>\n<\/ul>\n\n\n\n<p><strong>5. Mix Thoroughly<\/strong><\/p>\n\n\n\n<p>This is where most people screw up. Proper mixing is critical for consistent fat distribution.<\/p>\n\n\n\n<p><strong>The Technique:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place all ground cuts in large bowl<\/li>\n\n\n\n<li>Use clean hands (not utensils\u2014you need to feel the texture)<\/li>\n\n\n\n<li>Mix in <strong>one direction only<\/strong> (clockwise or counter-clockwise, pick one and stick with it)\n<ul class=\"wp-block-list\">\n<li>Why: Mixing in one direction aligns protein strands, creates better binding<\/li>\n\n\n\n<li>Opposite direction breaks protein bonds, creates mushy texture<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Use a folding motion: scoop from bottom, fold over top<\/li>\n\n\n\n<li>Continue for 1-2 minutes until:\n<ul class=\"wp-block-list\">\n<li>Fat is evenly distributed (no streaks of pure lean or fat visible)<\/li>\n\n\n\n<li>Texture is uniform throughout<\/li>\n\n\n\n<li>Mixture holds together when you squeeze a handful<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Don&#8217;t overwork:<\/strong> Stop when uniform, not before, not after\n<ul class=\"wp-block-list\">\n<li>Under-mixed = fatty pockets and lean pockets<\/li>\n\n\n\n<li>Over-mixed = pasty, mushy, tough when cooked<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p><strong>Visual Test:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Grab a small handful<\/li>\n\n\n\n<li>Squeeze into ball<\/li>\n\n\n\n<li>Should hold shape but show marbling<\/li>\n\n\n\n<li>Break apart\u2014should see even distribution of fat throughout<\/li>\n\n\n\n<li>No white streaks (pure fat) or dark red areas (pure lean)<\/li>\n<\/ul>\n\n\n\n<p><strong>6. Immediate Use or Storage<\/strong><\/p>\n\n\n\n<p><strong>For Immediate Use:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Use within 2 hours of grinding<\/li>\n\n\n\n<li>Keep refrigerated until ready to cook<\/li>\n\n\n\n<li>Bring to room temperature 15-20 minutes before forming (easier to work with)<\/li>\n<\/ul>\n\n\n\n<p><strong>For Storage:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Portion immediately into recipe-sized amounts (don&#8217;t store in one large mass)<\/li>\n\n\n\n<li>Flatten into \u00bd&#8221; thick discs (faster freezing and thawing)<\/li>\n\n\n\n<li>Wrap tightly in plastic wrap, then place in freezer bag<\/li>\n\n\n\n<li>Remove as much air as possible<\/li>\n\n\n\n<li>Label clearly:\n<ul class=\"wp-block-list\">\n<li>Fat ratio (e.g., &#8220;80\/20&#8221;)<\/li>\n\n\n\n<li>Cuts used (e.g., &#8220;Chuck + Sirloin&#8221;)<\/li>\n\n\n\n<li>Grind size (e.g., &#8220;Medium&#8221;)<\/li>\n\n\n\n<li>Date ground<\/li>\n\n\n\n<li>Weight<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Freeze immediately (within 30 minutes of grinding)<\/li>\n<\/ul>\n\n\n\n<p><strong>Storage Times:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Refrigerator: 24 hours maximum (seriously, don&#8217;t push this)<\/li>\n\n\n\n<li>Freezer: 3-4 months for best quality, 6 months maximum<\/li>\n<\/ul>\n\n\n\n<p><strong>Thawing:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Refrigerator: 24 hours per pound (plan ahead)<\/li>\n\n\n\n<li>Cold water method: Sealed bag, change water every 30 minutes, cook immediately<\/li>\n\n\n\n<li><strong>Never thaw at room temperature<\/strong> (bacterial playground)<\/li>\n\n\n\n<li><strong>Never refreeze<\/strong> thawed ground beef<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Math Behind the Blends<\/h2>\n\n\n\n<p>If you need custom ratios beyond the tables, here&#8217;s how to calculate them.<\/p>\n\n\n\n<p><strong>Not into math?<\/strong> Use the tables above and skip this section. They cover 95% of what you&#8217;ll ever need.<\/p>\n\n\n\n<p><strong>Formula:<\/strong><\/p>\n\n\n\n<pre class=\"wp-block-code\"><code>Final Fat % = &#91;(Cut A Weight \u00d7 Cut A Fat %) + (Cut B Weight \u00d7 Cut B Fat %)] \u00f7 Total Weight\n<\/code><\/pre>\n\n\n\n<p><strong>Example: Creating 2 lbs of 85\/15 from Round and Chuck<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Top Round = 6% fat<\/li>\n\n\n\n<li>Chuck = 18% fat<\/li>\n\n\n\n<li>Target = 15% fat, 2 lbs total<\/li>\n<\/ul>\n\n\n\n<pre class=\"wp-block-code\"><code>We need: (Weight Round \u00d7 0.06) + (Weight Chuck \u00d7 0.18) = 2.00 \u00d7 0.15\n\nLet X = pounds of Round, then (2 - X) = pounds of Chuck\n\nX(0.06) + (2-X)(0.18) = 0.30\n0.06X + 0.36 - 0.18X = 0.30\n-0.12X = -0.06\nX = 0.50 lb Round\n\nTherefore: 0.50 lb Round + 1.50 lb Chuck = 2 lb at 15% fat\nCheck: (0.50 \u00d7 0.06) + (1.50 \u00d7 0.18) = 0.03 + 0.27 = 0.30 \u00f7 2 = 15% \u2713\n<\/code><\/pre>\n\n\n\n<p><strong>Mental Math Shortcuts:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To add 10% fat: use 50% of a cut that&#8217;s 20% fatter than your base<\/li>\n\n\n\n<li>To add 5% fat: use 25% of a cut that&#8217;s 20% fatter than your base<\/li>\n\n\n\n<li>With pure fat: (Target % &#8211; Starting %) = % of total to add as fat\n<ul class=\"wp-block-list\">\n<li>Example: 6% to 20% = 14% difference \u2192 add 14% of total weight as fat<\/li>\n\n\n\n<li>For 2 lbs: 2 \u00d7 0.14 = 0.28 lb fat<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Why This Level of Control Matters<\/h2>\n\n\n\n<p>Pre-ground beef is a commodity product. You get what they give you: mystery cuts ground at unknown times with approximate ratios and no control over quality. Adequate for Tuesday tacos, not adequate for anything demanding precision.<\/p>\n\n\n\n<p>When you grind your own and engineer the ratio:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You know the source cuts and their quality<\/li>\n\n\n\n<li>You control fat percentage precisely for the application<\/li>\n\n\n\n<li>You determine grind size for optimal texture<\/li>\n\n\n\n<li>You ensure freshness (ground minutes ago, not days)<\/li>\n\n\n\n<li>You eliminate the mystery<\/li>\n<\/ul>\n\n\n\n<p>Want lean tartare with clean flavor? Grind tenderloin very coarse at 95\/5. Need a rich burger that creates gorgeous crust? Chuck and short rib at 75\/25, medium grind. Building Bolognese that simmers for hours? Sirloin at 90\/10, fine grind\u2014the sauce provides fat.<\/p>\n\n\n\n<p>Every ratio serves a purpose. Every grind size affects texture. Every cut contributes different flavor. Control all three and you&#8217;re not just making ground beef\u2014you&#8217;re engineering it for specific outcomes.<\/p>\n\n\n\n<p>That&#8217;s the difference between cooking and following instructions.<\/p>\n\n\n\n<p>It starts here, with understanding that ground beef isn&#8217;t a single ingredient\u2014it&#8217;s a spectrum of possibilities, and you control where you land.<\/p>\n\n\n\n<p>Control the blend. Control the outcome. Grind your own beef.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the significant advantages of grinding your own beef is the ability to engineer the exact fat-to-lean ratio for your specific application. Pre-ground beef offers limited options\u2014usually 80\/20, 85\/15,&nbsp; <a href=\"https:\/\/www.roguechef.com\/?p=5856\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":5855,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[17,2134,1841,12,2133],"tags":[],"class_list":["post-5856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basics","category-beef","category-cheap","category-general","category-mince"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>All about Mince! - RogueChef<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.roguechef.com\/?p=5856\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"All about Mince! - RogueChef\" \/>\n<meta property=\"og:description\" content=\"One of the significant advantages of grinding your own beef is the ability to engineer the exact fat-to-lean ratio for your specific application. 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