Pork fat vs beef fat

[treydfoster]

If I'm making a product that is traditionally pork based, I use pork trim. i.e. breakfast sausage, brats, etc. If I'm making a product that is traditionally beef based i.e. burger, summer sausage, I use beef fat. It gives the product a more expected texture and flavor.

 

[35WhelenAI]

A processor friend uses 10% beef shoulder, he feels straight 10% fat is too much.

Personally, with deer or elk, I grind my own burger from the rib sheath meat, meat between the ribs, and anything that isn't quarters or backstrap/tenderloin. That meat in and of itself has good fat around it and don't need to add any. Was skeptical at first when I started doing that, but tastes great and it's 100% burger from the animal.

 

[sveltri]

My entire life I've done just pork for all of it, but this year I adopted this. I was surprised at how much of a difference it's made.

Biggest reason for me is I don't like well done burgers. Which is weird because my wife is the queen of hockey puck burgers.