If you own a restaurant, it pays to have a multitude of ways to prepare the meals on your menu. Like the different ways to prepare your foods, there are different ways to prepare your meats. These preparation methods can change many things about the meat, including its fullness, texture, and even fat content. Here are the top three ways you can prepare your beef to perfection.
The Meat Grinder
The meat grinder is incredibly popular in restaurants. There are also a ton of things you have to factor in, including the texture of your meat and the best plate size for meat grinding. You should also keep a few tips in mind. Make sure you keep the meat cold and chop it into cubes before you start the grinding process. Ideally, the meat should be in the fridge for some time before use. You’ll find the texture is meaty and rich. If you make patties with them, they’ll retain a ton of fat as it cooks, making them a juicy treat.
The Food Processor
Food processors tackle the hard work of kneading, dicing, and blending your ingredients for you. It does so quickly, which is perfect for efficiency. Before use, you’ll want to cut your meat into one- or two-inch chunks. Make sure the meat is cool before placing it in the food processor. Put the meat in a bowl, place it in the fridge, and let it chill for a few hours. After that, place the meat in the food processor and pulse for 8-10 seconds. Though the meat loses a lot of fat when cooking, the texture will be soft. It doesn’t grind evenly, so you’ll get a mix of bits and large chunks. Using a food processor solves this problem and is a perfect way to prepare your beef.
Hand Chopped
You’ll want to use a sharp, heavy knife, so you must sharpen it before you begin chopping. A cleaver is great for hand chopping. You don’t have to use too much effort because of its weight. Everything should chop relatively easily, but it won’t be as even. Work in small batches. Since the meat won’t smear, it will retain an excellent hole structure and much fat. This means that you’ll get a juicy burger every time. You can’t go wrong with any of these options; one is no better than the other. No matter your prep method, you’ll end up with a batch of delicious tasting beef.
