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A Trip to the Butcher

Posted by The Serious Eats Team, April 5, 2007 at 7:15 AM

A couple months ago, we commissioned filmmaker George Motz to go filmmakin' for us. Today, he sends us this piece, which details a trip to the butcher to get some freshly ground beef for—what else?—hamburgers. (He is George "Hamburger America" Motz, after all.)



The Takeaway

  • The best hamburgers come from fresh meat.
  • A good hamburger needs a little bit of fat. You need at least 10 or 15 percent of fat.
  • It's important to grind at least twice—to mix the fat and meat evenly.
  • The difference between going to a good butcher and the supermarket is that you get fresh beef—not the boxed prebutchered meat.

United Meat
Address: 219 Prospect Park West, Brooklyn NY 11215 [map]
Phone: 718-768-7227

About the filmmaker: George Motz is the burger-mad genius behind our favorite burger movie, Hamburger America. For more from George, visit his website, HamburgerAmerica.com

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Tags: beef, burgers, Burgervision, butchers, George Motz, hamburgers, videos

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