- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 3/4 pounds boneless beef sirloin, cut into 1-inch cubes
- 3/4 pounds beef brisket, cut into 1-inch cubes
Place meat grinder parts, such as the grind worm, knife, and coarse grinding plate, in the freezer to chill, approximately 30 minutes. Keep the cubed meat in the refrigerator until just before you plan to send it through the grinder.
After the meat is ground, keep it covered and cold until ready to use. Bring to room temperature before forming patties.
Meat may be frozen in 1 1/2 pound packages for up to 4 weeks. Pat dry before freezing and place in freezer-proof bags, tightly sealed.
Defrost in the refrigerator. Pat meat dry once defrosted. Bring to room temperature before forming patties.