Grind Texture Descriptions
Here at PRPB we do not just use the Chuck or the Round that many other people use to create grind. Our grind is made from the trim of the carcass. Trim comes from the smaller bits and pieces left over when the animal is broken down into cuts such as the steaks and roasts you see for purchase on our website. In addition to the trim there is some connective tissue attached to these pieces as well. Within the connective tissue there are collagens which have been shown to have health benefits.
We have worked with several different USDA processors in search of the best fit for both of us. While on this quest we have asked for feedback from our customers. We have found that at Pure Country Harvest we have sold ¼ animals and cuts to a variety of people, many repeat customers, and I would get feedback about packaging, detailing, etc. The one piece of feedback that stood out was on the grind. The fat marbling of Wagyu beef has a lower melting point, so it presents more of a challenge to get it just right. Along with that, processors equipment plate size etc. all have an effect. I started grinding Fullbloods and the grind was too fine from one or too coarse from another which implied not every animal is going to favor the same texture. Folks loved the flavor but had preferences for the texture.
I started working with the processor creating different textures of grind: fine, medium, and coarse. Grind has many more applications than just a hamburger. My assumption is that one may prefer one texture over the other depending on the dish it is prepared for. Side by side in a patty, the differences are very noticeable. Now with that, a fine grind in a red sauce may get lost whereas a medium or coarse grind has enough body to stay present. With the grind being a less expensive cut in the animal it does not need to fall behind other cuts with regards to enjoyment. In fact, with some personal touches one can create a meal that would typically be “just hamburger” into an amazing experience at a much lower price point which may increase the frequency that Wagyu is enjoyed.
I have been working with Saundra at the processors. She is the lead of their grinding department. In a perfect world for us, we would get 1/3 fine, 1/3 medium, and 1/3 coarse out of an animal. However, we are finding that is not the case because several different variables. One that is out of human control is genetics. Each animal is a bit different in terms of genetics. Sandra and I have discussed the need to read the animal. I suggested to her to examine the beef and use her judgement for what quantity of each fit that particular animal. In essence, to create a fantastic grind product even though it goes through a machine it is an art to decide how it goes through. There are many, many nuances that I prefer not to go into detail as we have ground many animals in a specific effort to craft a grind that is at least insatiable as any other cut available. In fact, I have a customer that has purchased ¼ steer/heifer for the third time with his last order being for 100lb of grind (50lbs of medium and 50lbs of fine). I was excited as that would suggest we are beginning to achieve my goal regarding grind.
Fine Grind
Fine Grind is my choice for a patty on a bun or standing alone as the main entre with pasta or a potato on the side. When cooked with a touch of salt in a hot skillet and left alone without disturbing it until it reaches the correct internal temp it will have an amazing crunch with a juicy interior that makes for a wonderful bite. For this reason, I prefer Fine Grind as the star entre instead of eating it on a bun.
Medium Grind
Some customers prefer Medium Grind for a patty, I lean towards tacos. Medium Grind holds its own with just a little more body than Fine Grind. With the minimal additions of onion, peppers & oregano along with other garnishes it is perfect for Taco Tuesday. Meatballs or meat loaf also work well with the slightly larger particles of Medium Grind. The slower cooking method helps tenderize the various pieces of trim from throughout the animal.
Coarse Grind
We have used coarse grind for red sauces. The coarse grind has an added texture, so it maintains a wonderful presence in sauces. The common texture of grind found in retailers and most butchers gets lost and the sauce is almost mushy. Ours, however, improves with a bit of slow simmering time. We brown the grind to a crispy brown and remove/drain off the excess tallow/fat. Then we add onions, peppers, mushrooms, garlic, or whatever additions you prefer. Allow the additions to slightly caramelize, add tomato sauces, and then allow the meat simmer for hours covered.
Grind Packaging
We at PRPB have taken a step or two back in an effort to not sacrifice quality for aesthetics or convenience. Our product is packaged in a heavy Cryovac package. Our packages are proportioned in plus or minus one-pound packages. This is in contrast to pressing the grind into perfect one-pound bricks that are precise and easy to stack. We feel that the pressing in the process changes the consistency of the grind making it more of a challenge to work with as well as changing the bite.