Question on gringing burger

[TxAg]

Do you remove all the silverskin? Is a little ok? Or does it depend on the grind size?

[Stan R]

Silver is not good. get rid of all if possible.

[muttleymike]

I cut it all off

[elkbowhunter]

Dont ya hate it when you start a thread and make a huge spelling error in the main title. There is no backspacing to fix it. Back to the question….I also cut it all off.

[miket]

I cut it all off but in the end I think a little wont hurt. When I was a kid we ground pretty much every thing up but I have to admit I didnt like venison much then...

[TxAg]

Dont ya hate it when you start a thread and make a huge spelling error in the main title. There is no backspacing to fix it. Back to the question….I also cut it all off.

Haha, that's what I get for typing it out while sitting in the cold outside.


I always remove it from my steaks and backstraps, but I haven't ground before (got a new grinder as a gift).

[Capt Glenn]

If I wouldn't eat it w/o grinding I don't run it thru the grinder.

[dfkoon]

I've spent hours trimming it all of when I butcher myself. Got to thinking how they do it at the processor. Really don't know but I doubt they do what I did and their ground tastes just fine too.

[expressfish]

it'll wrap around the shaft between the blade and the grind plate, makes a mess

[miket]

it'll wrap around the shaft between the blade and the grind plate, makes a mess

Great point

[Txbownut]

I get as much off as possible before gringing.

[twobittxn]

I leave a lot of it and find it does add to the gamey taste. It doesn't bother me or my wife though. I also don't have any issues with it causing problems with my grinder.

[Cropduster]

I like to get as much of as possible. This afternoon I have ground about 50 Lbs and have about six or ten more pounds to go to finish up this batch. I like to have the meat really cold, almost frozen as it works better in the grinder. The better grinders do not have near the problems as cheaper one do with getting clogged. I have not had to take mine down at all with this grind and it is still working fine.

[Austin]

We get as much off a possible but not all of it. What we leave comes off in he grinding process and wraps up. We clean it off when we change plates between the first and second grind. If it makes it through you won't notice it and no one complains about our burger

[Take em]

I only remove the gristle. All the meat silverskin and all go down the tube and never have a problem with it.