How-to's, Recipes, Behind the Scenes
PrintA Trip to the Butcher
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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4 Comments:
Loved this! George, your videos are always fantastic. United Meats has such a great name, I wish they had an awesome t-shirt to go along with it.
Lia Bulaong at 9:45AM on 04/05/07
am i the only one to have a crush on butchers?
more motz, please! best videos on serious eats.
seisei at 12:07AM on 04/18/07
I want that grinder! The Kitchen Aid grinder mixer attachment looks like such junk when you see a real grinder in action.
peekpoke at 8:47PM on 10/18/07
In the Bronx - one of the great butcher shops in NYC is Biancardi's on Arthur Ave just two doors north of the retail market. I've been going there for over 12 years and Sal (Biancardi) is my go-to guy. I get great service and I can call ahead and order anything I need - they do it just the way I ask. So ... go ahead and take the time to create a relationship with your butcher; the better they know you and you know them - and, well, it all shows up on the plate when you sit down to eat. (Looking for great fish? Cross the street and to your left - look for the blue awning that says Randazzo Brothers.)
:: Clay
creator and moderator: TheChocolateLife
Clay Gordon at 2:32PM on 05/19/08