Bone-in vs boneless chuck roast for grinding? I'm never going back.

I used to just buy boneless chuck for my burger blend because it was easier to handle. Last month I got a deal on bone-in at $2.49 a pound from the local Shop Rite in Scranton. Took me an extra 10 minutes to break it down but the fat content and flavor was way better. Has anyone else noticed a difference or am I just imagining things?

2 comments

2 Comments

henry_martinez28d ago

Man I gotta say I think you're overthinking this one. Ive ground up both bone-in and boneless chuck from the same cow basically and honestly I couldnt tell you a lick of difference in the final burger. That 10 minutes you saved is probably just you feeling good about the deal you got which is fine but the meat is the same stuff. Unless you got a bad batch of boneless or something the marrow and connective tissue around the bone dont magically change the flavor of the meat thats already ground up. People act like every little step in the kitchen is some kind of gourmet science project. Its a burger patty not a filet mignon.

daniel85728d ago

Wait, you ground up meat from the same cow and couldn't tell?