How to Make Extra Lean Ground Beef, Chicken, and Pork with a Food Processor, Knife, or Meat Grinder скачать в хорошем качестве

How to Make Extra Lean Ground Beef, Chicken, and Pork with a Food Processor, Knife, or Meat Grinder

Whether you're looking to save money or want to know exactly what goes in your ground chicken or ground beef, grinding your own at home is easier than you might think. A meat grinder is nice to have, but you can make ground meat with a food processor or knife just fine. • Meat Grinder vs Food Processor vs Knife My preferred method is the KitchenAid meat grinder attachment, followed by the knife method and then the food processor. The freezing + knife method works best for chicken breast and pork loin when you're cooking a one pan + sauce dish or a stir fry. You'll want to go with a grinder or food processor for finely ground meat to make meatballs or anything formed. A food processor is the easiest of the three, but I find it makes rather imperfect ground meat that can have some stringy textures. It's also easy to go from ground meat to mush if you're not careful. Using the food processor and finishing with a knife might be the best of both worlds. For what it's worth, I think a meat grinder is worth the $75-$125 investment if you think you'd like to regularly make ground meats in bulk. • On Meat Selection For extra lean ground beef, you'll want to look for top round roasts, bottom round roasts, eye of round roasts, and sirloin cuts. Select and choice grades will have less marbling and fat than prime cuts (they're also cheaper than prime). Buying larger roasts and cuts is key for $ savings. Warehouse stores like Costco and Sam's Club are great places to buy in bulk for making homemade ground meats. For ground chicken, I like using a blend of boneless skinless chicken breast and boneless skinless chicken thighs. I like using more thighs than breasts when I need ground chicken with a bit more fat for recipes like meatballs, burgers, etc. Compare 520g of protein and 20g of fat (99% lean) in 5 pounds of chicken breast to 440g of protein and 160g of fat (93% lean) in 5 pounds of chicken thighs. I typically go somewhere in the middle. For extra lean ground pork, go with pork loin or pork tenderloin. • Recipes to Make with Extra Lean Ground Meats I have a ground chicken cookbook with 50 recipes you can download for free: https://kinda-healthy-recipes.ck.page... You can also find hundreds of recipes with lean ground proteins by Googling/searching my name + the protein you're using. Example: "Mason Woodruff ground turkey recipes" Or you can browse my website below. • Ground Chicken Recipes: https://masonfit.com/ground-chicken-r... • Ground Beef Recipes: https://masonfit.com/macro-friendly-g... • More info about homemade ground chicken and % lean ratios: https://masonfit.com/how-to-make-grou... • More info about homemade ground pork (and recipes like Mexican chorizo to make with it): https://masonfit.com/how-to-make-lean... Timecodes: 0:00 Intro 0:47 What type of chicken to use for ground chicken? 1:59 Using pork loin and pork tenderloin for lean ground pork. 2:59 Which cuts of beef are the leanest? 4:07 Using a meat grinder. 5:37 Making ground meat without a meat grinder or food processor. 6:47 Using a food processor to make ground meat. 8:12 How to store homemade ground meat.