Old timer told me to chill beef for 48 hours before grinding

Guy named Pete who's been cutting meat for 40 years said letting beef rest in the fridge for two full days before grinding makes a huge difference in texture. I tried it on a chuck roast last week and the burgers came out way less mushy than when I grind it fresh. Anyone else find that extra resting time changes the grind quality?

2 comments

2 Comments

anna_carter531mo ago

Old timer Pete knows his stuff. I tried the 48 hour rest after seeing a similar tip on a smoking forum, figured what the hell. First batch came out of the grinder like wet sawdust compared to the second batch that sat for a day and a half. The difference is night and day, the cold fat grinds up clean instead of smearing into a paste. My wife said my latest burgers were the best I've made in ten years, which is either a compliment or her admitting she's been lying to me for a decade. Either way, I'm sticking with Pete's method.

ray_patel271mo ago

Old timer Pete is just proving what I've noticed in other areas too, like letting dough rest in the fridge overnight makes way better pizza crust, or giving a stew a day to sit after cooking makes the flavors blend together right. It's like the whole world is just telling us to slow down and let things settle before we rush into the next step. My grandmother used to say that the best food comes from patience, and she never even owned a thermometer or a recipe book. Idk, maybe we're all just too quick to finish things when a little waiting does the heavy lifting for us.