Serious Eats

A Trip to the Butcher

Posted by The Serious Eats Team, April 5, 2007

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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