I don't think this has been mentioned on the thread before, but to build the ultimate burger you have to start with the very best ground beef or sirloin. That is meat cured by COLD HANGING. Supermarkets and commercial stores have to process the meat with a process that involves heat. I don't know the details but it degrades the flavor. We get our beef from a small town butcher where they cold hang the beef. The taste difference is amazing. It is well worth trying to do this if you can.

I find that interesting that commercial sites utilize a heat thang when processing meat. I don't see how that'd be possible. Commercial companies, more than anyone, are far stricter on health and sanitation when it comes to methods of processing. You have to keep your proteins below 42 degrees at all times or bacteria will start to grow.

Colvill, I also have never heard of heat processing raw meat. You aren't thinking of "dry hanging" (or dry aging) are you? If I am just an ignorant louse, is there any chance you have any links or references on the cold hanging vs. heat processing? Thanks!

I'm no expert, but what he may be referring to is the steam pasturization process that is used on about half of all slaughtered beef. The carcass is exposed to steam for a short period, like under ten seconds, to raise the surface temperature high enough to kill the bacteria. I don't see how this would have much effect on the butchered meat though.

I am fairly ignorant on processing meat. I will try to get some further info on this. Bob Summers may have the correct info. Cold Hanging which involves no heat is the best way to process beef. The taste difference is significant. Commercial operations cannot use this method (so I have been told). Hopefully there is someone out there more knowledgable than I am. I will try to get more info and post.

We get our meat from a local butcher and the difference is amazing in the quality and the taste. When I am really in the mood for experimenting, I grind my own burger meat.

And Pops, I love cheese on my burger!

At home: has to have either bleu cheese/feta/gouda/rougefort
On road: In and Out Burger

Cheeseburger in paradise
By: jimmy buffett
1978
Tried to amend my carnivorous habits
Made it nearly seventy days
Losin’ weight without speed, eatin’ sunflower seeds
Drinkin’ lots of carrot juice and soakin’ up rays

But at night I’d had these wonderful dreams
Some kind of sensuous treat
Not zuchinni, fettucini or bulghar wheat
But a big warm bun and a huge hunk of meat

Chorus:
Cheeseburger in paradise (paradise)
Heaven on earth with an onion slice (paradise)
Not too particular not too precise (paradise)
I’m just a cheeseburger in paradise

Heard about the old time sailor men
They eat the same thing again and again
Warm beer and bread they said could raise the dead
Well it reminds me of the menu at a holiday inn

Times have changed for sailors these days
When I’m in port I get what I need
Not just havanas or bananas or daiquiris
But that american creation on which I feed

Chorus:
Cheeseburger in paradise (paradise)
Medium rare with mustard ’be nice (paradise)
Heaven on earth with an onion slice (paradise)
I’m just a cheeseburger in paradise

I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big kosher pickle and a cold draft beer
Well good God almighty which way do I steer for my

Chorus:
Cheeseburger in paradise (paradise)
Makin’ the best of every virtue and vice (paradise)
Worth every damn bit of sacrifice (paradise)
To get a cheeseburger in paradise
To be a cheeseburger in paradise
I’m just a cheeseburger in paradise

Coda:
I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big kosher pickle and a cold draft beer
Well good God almighty which way do I steer for my

Seemed appropriate for the discussion.

1/2 Pound of mixture of ground chuck and sirloin, grilled medium rare
Seasoned with Sea Salt, Fresh ground black pepper & Garlic Powder
Cheddar Cheese
Onion
Pickle
Heinz Ketchup
Yellow Mustard

Accompanied with a nice Zin or, as Bressler would have it, a nice Cab.

$10kid...

A blast from the past A JimmyB song I actually enjoyed.

"Losin’ weight without speed, eatin’ sunflower seeds"

Does that mean what I think that means? Or am I reading too much from the comma?

Quote:

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I don't think this has been mentioned on the thread before, but to build the ultimate burger you have to start with the very best ground beef or sirloin. That is meat cured by COLD HANGING. Supermarkets and commercial stores have to process the meat with a process that involves heat. I don't know the details but it degrades the flavor. We get our beef from a small town butcher where they cold hang the beef. The taste difference is amazing. It is well worth trying to do this if you can.

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Just talked to my local meat shop and here is their take on this. Cold hanging to them is dry aging, which is usually only done on steaks. In their eyes, no one would "dry age" hamburger, or cuts of sirloin. The time it takes, the shrinkage, and the black stuff they cut off before they put it out, are all reasons that they wouldn't do this. In their eyes, the best stuff for a burger is their ground chuck, 80% - 90% lean. A little more flavor than their ground sirloin. They also believe that most commercial grocery chains that sell "ground sirloin" are not really using 100% sirloin cuts of meat.

FWIW

Turkey burgers ! (running for cover now)

Quote:

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I guess you have to be of a certain age to remember what "Black Beauties" were.

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You mean YOUNG.

Black Beauty was a horse.

True. He also writes about "smuggling grass" and of course, about margaritas.

i don't really think you would be able to tell.