The problem with pre-packaged minced meat and how to solve it
Tray-packed minced meat spoils faster due to oxygen in the packaging, and often does not specify what cuts it contains.
Most supermarket ground meat comes in a foam tray with plastic on top. This packaging allows oxygen to enter, so the meat must be used within a couple of days if it isn't frozen. Other packaging replaces the oxygen with carbon dioxide and nitrogen, or seals the meat completely, leaving no room for gas.
A common mistake is considering pre-packaged meat as the only option. Manufacturers are unlikely to include premium cuts, which are the most flavorful, at that price. For more control, you can choose whole cuts and ask the butcher to grind them, or grind the meat yourself at home.
When you grind your own meat at home, you choose the ratio of fat to lean meat. Gordon Ramsay's preferred combination for his burgers is 80% lean meat and 20% fat. Lean cuts, such as chuck, sirloin, and leg, need to be complemented with fatty cuts like brisket and ribeye to achieve the juiciness of a gourmet burger.
There are two options for grinding. A manual meat grinder is the most economical, and there are more practical options, such as an attachment that works with an electric mixer. A food processor is more powerful, so it's best to cut the cold steak into cubes beforehand.
The meat should have a wavy, not liquid, texture. Just ten pulses are enough to achieve the ideal consistency for ground meat.
