Description
This is the honest use of a whole carcass. Chuck, shoulder and the clean trim left from cutting steaks go through the grinder once on a coarse plate, and we add back enough bison fat to land at ninety ten. Nothing else goes in. We grind in the morning and whatever does not sell that day goes into the freezer case marked as frozen, not back in the fresh tray.
Ninety ten is lean for a burger, so do not press the patty and do not cook it past medium. Four minutes on the first side, three on the second, and take it off at 135F to carry up. For chili or a ragu it is ideal because you do not have to pour off a cup of grease, and it takes on spice better than beef does.
Specification
- Source: grass-fed bison, Bandera County ranch
- Prepared: chuck and trim, single coarse grind
- Blend: 90 percent lean, bison fat only
- Ground: fresh daily in shop
- Sold by: the pound
- Never previously frozen
Storage
Ground meat has a short window. Use it within two days or freeze it the day you buy it, flattened in a bag so it thaws fast.
Kayla Simmons (verified owner) –
Best burger meat I have found. No grease pooling in the pan and the flavor is much richer than the ground beef I was buying. On sale it is genuinely cheaper than the grocery store organic stuff.
D. Ferreira (verified owner) –
Very good and clearly fresh ground, you can see the texture. It does dry out fast if you go past medium so keep an eye on it.
Owen Castille (verified owner) –
Made chili with two pounds of this and did not have to drain a drop. Ask them what time they grind and go then.