Why does nobody talk about how bad ribeye caps are for grinding

Hear me out. I hit 500 pounds of trim ground this month at my shop. Everyone loves ribeye caps for steaks. But ground into burger? Too lean. Too tough. I had a customer complain last week his patties fell apart on the grill. Told him it was too much cap meat. He didn't believe me. Anyone else notice this or am I the only one?

2 comments

2 Comments

barbaraw161mo ago

So you're saying the fat content is the issue or is it more about the muscle fiber texture breaking down different?

jenniferb5328d ago

I saw this one video from a food lab guy on YouTube who tested brisket at different temps and he found the fat cap didn't matter nearly as much as the internal collagen breakdown. He said the connective tissue melts around 195F regardless of how much fat is there. So my money is on the muscle fibers just getting looser and softer as they hit that temp.