Well this is not actually a Sous Vide direct question… But I know some people have SV’d burgers, so if you have something to say about that, Id consider that too.
But really, the reason I ask, is that around these parts, ground beef has gotten so ridiculously expensive… like $3+ lb, for stuff in packaging I don’t even trust !
I haven’t seen it for a bit, but last year at the Family Market (Wal Mart for food only) I was seeing, and bought a couple) whole beef briskets for $1.49 a lb !!! Dirt cheap right ?
Geez, I SO should have bought a few to grind into burgers ! Probably would have been fantastic… easier to trust… and 1/3 rd the price of ground beef anywhere else. Plus, I ended up trimming, and tossing a lot of the fat, before I SV’d it, and with grinding it, I could have kept / used all of it !
Your thoughts ???