FINE GRINDS

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

SKIP THAT TIRED GROUND ROUND AND ASK FOR ONE OF TH­ESE BOLD, BUTCHER-AP­PROVED BURGER MIXES.

JAMES PEISKER

“We sell a mix called the 50/50. It’s our 14-day dry-aged whole-an­i­mal grind mixed with ba­con ends. It’s ac­tu­ally 70 per­cent beef, 30 per­cent ba­con ends. It’s in­sane. The 1:1 ra­tio turned out to be too fatty, and we lit a few of our friends’ grills on fire.”

MISSY COREY

“For our house mix we use one chuck-eye roll and one bone­less short rib. It yields a great lean-to-fat ra­tio with se­ri­ous taste. It also helps me use ev­ery part of the an­i­mal ef­fi­ciently, which is very im­por­tant to me.”

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