Go to the Recipe: Ultimate Chop Steak
My grinder came with 2mm and 4.5mm discs, no 3mm. Would the 2mm be ok?
@Halloween Fanatic Really late response, but I'm actually experimenting right now. I'm about to drop them in the bath as soon as it comes to temperature. I'm trying at 0.7% salt and 0.25% MSG. I tend to go with 0.7% salt as my baseline, and if folks want more, they can add it at their convenience. After they've been bathed, cooled, cooked, and eaten; i will circle back around. Not too sure when, but I will make sure to tag you when i have results. If you've experimented, please share what you have found, if you have a mind to.
Absolutely, If you leave it In the bag you cooked it in with out getting in and out it will hold up to 2 weeks. Once you get in there and start introducing bacteria maybe a week tops
Is it possible to make ahead it? Sous vide it , chill it, then grill it before serving? And if yes, how long could i store the precooked "steaks" in the fridge?
The flavor of the meat was fantastic, but the texture definitely didn't resemble a steak. It basically tasted like a super fatty hamburger. A unique idea, but for the amount of work I put in grinding a whole brisket it just didn't seem worth the trouble.
There is no reason I can think of that would say it wouldn't work. I would adjust temperatures to work for the doneness you like on pork though.
Could you do this with pork? Maybe mix some bacon in with chops or a shoulder? Or even mix pork and beef?
I gave this recipe a shot, following the directions to the letter and it's just okay. Certainly not work the time and effort to make what is essentially a massive burger pattie.
The first time I tried this I used a piece of Chuck and it was delicious, full of beefy flavor. The other day I found a whole brisket at Sam's Club marked down down to a price I couldn't pass up and, remembering the experience with that piece of Chuck, decided to try it again, this time with Brisket. I followed the recipe exactly and, Wow!. It may not be a steak, but neither is it a hamburger. It's in a league of it's own. A boatload of beef flavor, firm to cut but with a tender chew, and perfectly seasoned right out of the bag. It's one of those dishes that once you try it, you'll never forget it.
Chill the meat, but put the fat in the freezer. The colder the fat is the better it will grind. The mere act of Grinding will impart heat and if the fat gets too warm it will smear rather than grind.
Did anyone try these with transglutamase? It seems impossible to imagine that they end up with a steak texture, as opposed to either burger or sausage using just salt and gelatin.
I’m looking to use this method as a base for nailing my ideal Salisbury/Hamburger Steak texture, I’m not necessarily looking for the texture to be the steakiest steak that ever steaked. I’m a bit up in the air on one thing though; I usually substitute about 1/3 of the salt with MSG. Since the salt amount is integral for the texture, I’m a bit unsure what to do here. With the two working together as a kind of boost, I’m thinking adding MSG atop of 1% salt would push things to the too salty tasting side. Would using say .8% or .75% salt affect the texture strongly?
Made this recipe with a 10lb brisket. Think I followed recipe exactly and ended up with what to me was super large hamburgers. They taste great, good beef flavor, but the texture is not a steak. It was smooth grinding the steak/brisket but grinding the fat was a problem. Often got stuck in grinder.
USDA says that is okay. Make sure the meat has not set out more than 2 hours at room temperature. You may have some moisture loss when doing this but its safe.
If we use frozen organic beef and fat with no preservatives make the wagyu beef Pattie’s using your method to make the Pattie’s can we then refreeze the Pattie’s to use at a later date?
https://www.google.com/search?q=wagyu+def&rlz=1C5CHFA_enUS818US818&oq=wagyu&aqs=chrome.0.69i59j69i57j0i20i263i433l2j0i457j0i402j0i433j69i61.1216j0j4&sourceid=chrome&ie=UTF-8
I think they're referring to literally sealing in the juices in the bag, Also I think that "wagyu" is used figuratively - it's got the quotation marks to help convey that, and since wagyu can refer to the cattle as well as the beef obtained from the cattle, these terms are fair. Cursory examination into their terminology can make you think it was poorly chosen, but slightly more examination reveals that it's totally fine. No worries!
My first thought is sure, you could try that out. We have not tested it and liked the texture we had achieved with the activity as is. When it comes to the amount needed I would recommend starting at .5% and see if that works out for you. Good luck and let us know how it turns out.
Can I Substitute the gelantine with meat glue instead? What would be the amount needed per pound/kg?
That will work as well.
Actually, "wagyu" is the Japanese word for "Japanese cow" and has nothing to do with fat. It collectively refers to several different breeds developed in Japan and sometimes exported and bred elsewhere.
I see a lot of comments about the texture not having the "steak" texture. While chop and cube steak aren't really supposed to have that, I wonder if the addition of Transglutaminase and cutting the gelatin content in half or quarter would solve that problem? Is that a abhorrent solution?
Michael, Wagyu is a reference to the fat marbling not the ethnicity of cows...
Could you freeze them after cooking sous vide and then throw them on the grill another time after being thawed?
Chuck has great beefy flavor but insufficient fat to achieve the sweet spot on your fat to meat ratio, so if you opt to buy & grind up a chuck roast it’ll be quite tasty, however just ask your butcher, or meat cutter, to cut & package up some beef fat separately, which they may label as beef suet.
Thanks Kyl. I wasn't sure if this would add extra "juicyness" as grants speaks more about adding/retaining moisture by the inclusion of egg yolk (in addition to added gelatin) in that recipe as opposed to acting as an additional binding agent.
There just wasn't a need for extra binding with the added gelatin.
Hi guys, hope you're all doing well.
Was just wondering as to whether the inclusion of egg yolk like the Smash Burger recipe would be of benefit to this?
Is there anything that can be used instead of gelatin?
5kg of skeaks ready for tomorrow. Smash-burgers tonight... meat sweats by Friday.
You guys are continuing to kill it.
ePop
Don't
Could you use agar agar or something else instead of gelatin?
I was just wondering if this recipe could be combined with "Steak from the Future: The Modernist Strategy to Dry Age Beef" to produce the ultimate steak experience.
Trying this today. Scored an 8.15 lb packer brisket from Costco (Canada) for about $30.00 (CAD). The price of two nice ribeyes from the same shop. The brisket was about $2.79 (USD) per pound. Almost free! I have trimmed the brisket, cubed it, and now have the meat on trays in my freezer. It is keeping the grinder components company. Once I finish my workout I suspect I will start the grind. Looking forward to the end result. The gang has not steered me wrong so far.
After they rest overnight, freeze any portions you don’t plan on cooking within the next couple of days.
How do these hold up to being frozen? I'd like to make a dozen and freeze them individually. Best to let them sit in the fridge for a night before freezing and let the salt do it's thing?
They should be covered, but I would say you probably needed to mix it a little more, with this application we actually want the Miocene to bind and create a snappy texture, don't worry about creaming the fat too much.
I made this over the weekend, and we had some last night. First, make sure you do the 3mm grind. I didn't have a 3mm die so I used what I had and it ruined it. They ended up like burgers. They cut like burgers and ultimately, we ate them on buns. I'd try this again after buying a new grinder. I have a 15+ year old kitchen aid deal and it worked fine but I really need a better blade and a smaller grind. Second, they were very salty. I had almost the exact weight and yet they were super salty.
We ate 2 lbs (2 "steaks") and I took the other 4, cut them horizontally into 1/2 thickness and then vertically to form 4oz patties and froze and will make smash burgers out of them. They were tasty--why wouldn't ground brisket and fat be delicious--but they were nothing like steaks. They literally pulled apart as I was trying to cut them, so I expect it was the larger parts of fat pulling.
Yeah, right. So if I just toss some some gelatin powder into a grind of cheap brisket, I'm going to get something comparable to Wagyu? Seriously? Seriously! This recipe was a revelation, well worth the price admission to Studio Pass. I did take a few liberties. SV was at 135F. I added a small amount of white truffle infused hot sauce to the grind, barely discernible. Finished in a carbon steel pan. At the end of the meal, it was all gone!
I thought these were really good, but I had a smaller amount of brisket, and I obviously had trouble with the math. They were much too salty. But otherwise delicious.
I did you the 3mm grind. Honestly I mixed it by flipping and stirring to make sure it was mix thoroughly, but I was too afraid to over mix and melt the fat. I kept it as cold as I could, I just wasn't confident in how much I should mix it. I did form the steaks fairly compact, but after the 24 hr rest, they still felt a little loose, not that firm finger flicking tap sound (question here, do you covered them or leave them uncovered, I covered with plastic wrap on the tray) Thanks for any help. Because the taste of these is amazing.
One cow doesn't make it safe.
According to Baldwin, it would take ~3 hr at 133°F to reach pasteurization for this thickness.
Since the inside of beef muscles can be assumed to be sterile (as long as it wasn't blade tenderized), you could briefly boil the brisket before grinding to sterilize the exterior, which would greatly reduce the risk.
https://www.douglasbaldwin.com/sous-vide.html#Beef
Yes you can, just make sure not to turn it into sausage.
Hi James, just a couple of follow up questions to see if I can help narrow it down for you. Did you use the 3mm grind? That will be a big factor. Second is how much did you cream the mix? Let me know and I can try to help problem solve it with you.
I made these just the other day. First, taste was amazing, succulent and beefy. Very good.
My issue was that mine didn't firm up after the 24 hrs like in the video. I did the same measurements and used the same gelatin. I mixed it pretty well and formed them what I thought was pretty firm. But the final product was closer to an outstanding meatloaf than a chopped steak I guess.
So do i need to emulsify more? or something else?
rather than mixing by hand can I use the paddle attachment on Kitchen Aid mixer.
Will try this. How is it like with other cuts such as sirloin or ribeye? Chicken thighs?
Gvode metal food grinder, $60 on amz. Mine arrived today. The kitchen aid meat grinder sucks, too much plastic.
I need to try this. Brand of the grinder attachment? Doesn't look like the current KitchenAid offering...
Did you really say you sous vide them to seal in the juices? Oh Grant... you're better than that...
Why call this "wagyu" when it has nothing to do with Japanese cows? And, yes I read the description. I'm calling BS on this name... you guys are better than that...
What is the sauce you are serving this with in the video?
Thanks Craig, I'll put a meat grinder on my shopping list.
That is for hamburger which comes from more than one cow.
Hi Guys, Love the concept but I was just wondering about the food safety of cooking ground beef at 133F, according to foodsafety.gov ground beef should be cooked to a minimum 160F.
Ditto on the other meat types; I’m in Spain and the choice of classic American meat cuts is more open to translation errors plus, while I can special order brisket, it’s the same price as good steak! Any thoughts?
Can I use chuck roast? Or is brisket the superior meat?
