Grinding a whole brisket for the game today.

Really depends on how much of the outer fat cap and trim you include

If it’s a prime it will probably be too fatty. Choice might be ok but I’d still cut it apart and weigh it.

What are you making, burgers?

I usually (price depending these days) use a brisket for all my ground meat needs. I cut them up and separate fat, flat, and point and best I can. Not perfect just be mindful and cut it apart. Then I weigh out 70-20 or 80-20 depending what I’m using it for. I loosely weigh it out and mix in chunks of flat and point knowing the point has some extra fat in the ratio. Then I grind the meat and save any excess fat. I’ll use the excess fat for cooking or if a lean roast goes on sale like a bottom round I’ll use the extra fat to make my 80-20.

I did a whole prime packers from Costco once and it was to fatty even for my burgers.

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Just out of curiosity, does anyone know the fat content of a whole brisket?

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by seabrisket

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Shouldn’t we be asking you?

I do this every time I find brisket on sale we cut the big chunks off the meat side then trim some of the back side fat cap off. We keep the fat and cut the brisket into strips that fit in the grinder. So much easier than cubing then having to feed the cubes in. Having done this countless times we grind the meat look at it if it seems not fat enough we can add a lil from what we reserved but its usually close enough makes great burgers and loose meat and far better than mysterious ground ya buy