How To Grind Your Own Meat:

Anyone who read the NY Times article of October 4, 2009, entitled, “E. coli path shows beef inspection flaws,” (click here to read) probably hasn’t bought or eaten much ground beef or hamburgers since then.And that’s too bad, because most of us love a great hamburger now and then.

It’s easy to make ground beef safely, if you have a way to grind your own. You can buy a chuck roast, bone-in or boneless, or some portion of beef round if you want it completely fat free. Simply un-wrap the beef, rinse it under cold water to remove most of any surface bacteria that might be there, cut it into strips and refrigerate it for a few hours or overnight. Of course if you get a bone-in roast, you have to remove them, but that’s not very intimidating for anyone who cooks. Most food processors have an attachment for grinding, and that’s all you need. You can also buy an excellent electric stainless steel grinder for about $100 that should last a lifetime.

Once it’s been ground through the medium grinding plate, you can grind it again through the fine plate, if you like. I never do that. I like it just coarsely ground; and nobody has ever even noticed that it wasn’t finely ground---they just rave about how it’s incredibly good stuff. However you like it, the next thing to do is dissolve about half teaspoon of salt per pound of meat in ¼ cup of ice cold water per 2 lbs. of meat. Pour the salty ice water evenly over the ground beef, thoroughly mix it with a long handled fork or spoon, and refrigerate it for at least an hour. When you make patties, you’ll find they form up rather easily. That’s because the salt has broken down enough of the cell walls that the meat adheres to itself better.

What’s the advantage of grinding your own? You know: it’s clean; it’s been under refrigeration constantly since you bought it; and any bacteria that might have been on the meat were on the surface only. The difference is that after the meat has been ground, it has an infinite number of surfaces for bacteria to multiply on. In one large piece, the meat has only a relatively small surface area for breeding bacteria. Bacteria don’t multiply at temperatures below 40 F. If you’ve kept your beef below that, (most refrigerators are set at 38 F.) taken it out of the package and rinsed off the surface as soon as you got it home, you have no chance of ever making anyone sick. In 52 years, I’ve yet to make anyone sick through my mishandling of meat. If you follow the above, you won’t either.

Now you can have a Happy Hamburger!

(And if you’ve followed safe meat handling practices, you can have it rare or medium rare without the threat of death as a side dish.)