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Just realized I stopped guessing my grind size on burger batches after Dave at the Denver meat counter showed me his 3/16 plate setup
For 6 years I ran everything through the same coarse plate and called it chili meat, but since switching to a 3/16 grind for patties in January the texture finally holds together on the flat top without turning to paste, and now I keep a second grinder head set up just for that so I never have to break down the whole machine mid shift, which made me wonder if anyone else here keeps a dedicated plate for one specific cut.
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