ground brisket for burgers

I trim the largest amount of fat from the point. Chunk cut the entire brisket, then grind. Makes great burger.

I usually take the whole flat and do trim off most of the larger fat veins before grinding.

Coarsest grind possible (usually the stuffing plate) once through.

All the fat goes through the finest grind and gets the tallow treatment.

I take off the deckle fat and anything stringy/discolored. Double grind.

I trim it all down to 3 piles. Fat (including deckel) flat and point. Then I weigh it out to what ratio I’m after loosely. I’ll mix some flat and point in the meat ratio. Any and all of the fat in the fat ratio. Only thing I toss is some of the off color stuff on the edges and the bottom cap. Grind on a med plate then a fine plate. Get it almost frozen and work in batches for a good clean grind. IMO don’t toss the deckel for grind meats. If you feel you must at least render it for tallow.

This last time I mixed in some chuck. Next time I want to add some short rib to those two.

That does sounds like a tasty, and expensive mix May try that too one day. Burgers are probably my favorite food group.