05/31/2026
Some customers have asked about our ground beef and curious how we do it. All beef trimmings are treated the same and ground twice with a “medium” sized plate.
In the video, you can see the removal of all non-desired things (hard pieces, extra fat, outside age) getting seperated inside the grinder plate known as a “P plate” which travels separately through to the tube into a waste container, leaving pure meat an fat left behind to grind a second time.
The second grind incorporates the remaining percentage of fat into the actual meat. Each animal has different textures an muscle fibers in the meat, with some incorporating more than others. If your burger is bright pink, expect higher fat levels (fat turns the red meat pink as fat is incorporated) while darker meat is typically leaner. Even though pink looks better, it’s usually higher in fat.
