Had an old timer at Creekside Meats tell me I was overworking my burger grind and ruining the texture

He watched me run it through twice and just shook his head, so I switched to a single coarse grind and my sales jumped 30% in a month has anyone else gotten that same feedback from an older butcher?

2 comments

2 Comments

sullivan.finley7d ago

Yeah but double grind makes a better burger if you chill the meat first.

victor_adams6d ago

Yeah I was in the same boat honestly. I always figured double grinding gave you that nice even texture people expect from a restaurant burger. But then an old timer at the shop where I get my chuck told me I was squeezing all the air and fat out of it. Switched to a single coarse grind and the patties hold together way better and the flavor is definitely there. It’s counterintuitive because you think more processing means better consistency but he was right. Now I only do a single pass and my customers notice the difference too.