Ground beef is a staple in many households, used to make everything from burgers to meatballs to chili. But have you ever heard of coarse ground beef?
This type of grind refers to the size of the holes in the grinder attachment used to process the meat. Coarse ground beef has larger holes, resulting in a coarser texture. While it may not be as commonly found in grocery stores as fine or medium ground beef, it can be a game-changer for certain recipes.
In this article, we’ll explore what coarse ground beef is, how it differs from other grinds, and when it’s best to use it in your cooking. So let’s dive in and discover the world of coarse ground beef!
What Is Coarse Ground Beef?
Coarse ground beef is a type of ground beef that is processed using plates with larger holes, resulting in a coarser texture. This type of grind is not as commonly found in grocery stores as fine or medium ground beef, but it can be a great option for certain recipes.
When beef is ground, it is typically made from “trimmings,” which are pieces of beef that are trimmed off a primal cut to make the slice of beef look more desirable in the meat counter. These trimmings may include whole muscle meat, which are boneless without cartilage or heavy connective tissue. An entire beef carcass will yield about 15-20% of its weight in trimmings.
Coarse ground beef is typically made from the chuck roll and shoulder clod, which have a higher fat content than other cuts of beef. This makes them great for recipes that call for shaping the meat before cooking, such as burgers or meatballs.
How Coarse Ground Beef Differs From Other Grinds
Coarse ground beef differs from other grinds, such as fine and medium, in a few ways. Firstly, the size of the holes in the grinder plate used to process the beef is larger, resulting in a coarser texture. This texture is ideal for certain recipes, such as chili or meatloaf, where a chunkier texture is desired.
Secondly, coarse ground beef is typically made from cuts of beef with a higher fat content, such as the chuck roll or shoulder clod. This higher fat content adds flavor and moisture to the meat, making it ideal for shaping into burgers or meatballs.
Lastly, coarse ground beef is not as commonly found in grocery stores as fine or medium ground beef. This is because it requires a specific grinder plate to produce the coarser texture, which may not be available in all stores. However, some specialty butcher shops or meat markets may offer coarse ground beef as an option.
The Benefits Of Using Coarse Ground Beef In Recipes
There are several benefits to using coarse ground beef in recipes. First, the larger pieces of meat in the grind will create a more textured and chunky final product. This can be especially desirable in recipes like chili or meatloaf, where a chunkier texture can add depth and interest to the dish.
Second, because coarse ground beef has larger pieces of meat, it tends to hold up better during cooking. This means that it will not break down as much as a fine grind, resulting in a moist and tender final product. This can be especially important in recipes like chili, where the meat needs to hold up to long cooking times without becoming dry or tough.
Finally, because coarse ground beef is made from cuts with a higher fat content, it tends to be more flavorful than leaner grinds. This can be especially desirable in recipes where the beef is the star of the dish, such as burgers or meatballs.
When To Use Coarse Ground Beef In Your Cooking
Coarse ground beef is best used in recipes where a chunky texture is desired. This makes it perfect for dishes like chili or stews, where the meat needs to hold its shape and not break down completely. The larger pieces of meat in the coarse grind also help to retain moisture, making it a great option for slow cooking methods.
When making burgers, coarse ground beef can be a good choice if you want a more rustic texture with some chew to it. However, it’s important to note that the coarser texture can make the burgers more difficult to shape and cook evenly. If you’re looking for a more traditional burger texture, medium ground beef may be a better option.
When buying coarse ground beef, it’s important to make sure that it is fresh and of high quality. Look for meat that has a bright pink-red color with visible flecks of meat and fat in it. Avoid ground beef that looks pale or pasty, as this may indicate that it was ground too many times.
Tips For Preparing And Cooking Coarse Ground Beef
Preparing and cooking coarse ground beef requires a slightly different approach than fine or medium ground beef. Here are some tips to help you get the best results:
1. Don’t overwork the meat: When breaking up the beef into smaller pieces, be careful not to overwork it. Overworking the meat can cause it to become tough and chewy.
2. Season after browning: As mentioned in the text above, it’s best to wait until after the beef has been browned and drained before seasoning it. This will prevent the meat from drying out and allow it to brown properly.
3. Let it sit at room temperature: Before cooking, let the beef sit at room temperature for about 20-30 minutes. This will allow it to cook more evenly.
4. Use a hot pan: Heat a large cast iron skillet or stainless steel pan over medium-high heat. If using stainless or a less seasoned cast iron, add 1 teaspoon of a neutral oil with high smoke point.
5. Brown in batches: If you have a large amount of coarse ground beef, it’s best to brown it in batches. Overcrowding the pan can cause the meat to steam instead of brown.
6. Drain excess fat: Once the beef is fully browned, drain any excess fat before adding it to your recipe.
By following these tips, you can ensure that your coarse ground beef is perfectly browned and full of flavor.
Where To Find Coarse Ground Beef And How To Make It At Home
If you’re looking to buy coarse ground beef, your best bet is to check with your local butcher. They may have it available or be able to grind it for you on the spot. Some specialty grocery stores may also carry it, but it may not be as readily available as fine or medium ground beef.
If you don’t have access to coarse ground beef at your local store, you can make it at home using a food processor or by hand chopping. To use a food processor, start by cubing the beef and placing it in the freezer for 15-30 minutes. Then, working in batches, pulse the meat until it is finely chopped, about 20 pulses. Transfer each batch of pulsed meat into a mixing bowl inserted into an ice bowl to keep the meat cold.
To hand chop your own coarse ground beef, start by placing your steaks in the freezer for 15 minutes before proceeding. Use a cleaver to chop the meat as finely or coarsely as desired.
When making coarse ground beef at home, it’s important to use a cut of beef with a high fat content, such as chuck or shoulder clod. This will help ensure that the meat stays moist and flavorful during cooking.
