I finally asked my old butcher mentor why he always chilled his grind twice

I was at a backyard cookout in Austin last Saturday and got talking to this retired butcher who used to work at a shop on 6th Street. He told me that double-grinding cold meat prevents smear and keeps the texture loose for burgers, which hit different because I've been fighting dense patties for years. Has anyone else noticed a big difference doing a second pass versus just one?

2 comments

2 Comments

lilycraig20d ago

Oh wow, that's interesting. It's funny how so many little tricks like this show up in different areas when you start paying attention, my neighbor taught me a similar thing about keeping pie dough cold between rolls.

karen41020d ago

Blanked on keeping the dough cold between rolls? Honestly, that's wild. Never would've thought of that, but it makes so much sense.