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Started By
Message
Ground filet meat, wwyd?
Posted on 6/7/26 at 6:02 pm
Posted on 6/7/26 at 6:02 pm
Rouses has a sale on prime loins for 17.99/lb so went grab 2. They cut them for free so I was lazy and told them cut thick like their display case and I wanted the trimmings. This is what I got back, did t plan on any ground up tho. So it seems they did the nice middle cut for 8 filets each about 1.5-2” and ground the rest. I haven’t messed with just straight ground filet before so not sure what I’ll do yet. It’s 6lb in the foam package and each loin was about 8.2lb. Ima try a burger patty tonight and keep it mid-rare and see how I like it. I wouldn’t mind that I guess but looking for other ideas if it’s not worth it.
This post was edited on 6/7/26 at 9:47 pm
7
Posted on 6/7/26 at 6:37 pm to NOLAGT
I think I’d try a couple burgers, not much fat so I’d definitely not cook them “well”…
Posted on 6/7/26 at 7:24 pm to NOLAGT
steak tartare
cannibal burger
cannibal burger
Posted on 6/7/26 at 7:29 pm to NOLAGT
You need to add ground beef fat I would assume.
Posted on 6/7/26 at 8:30 pm to KosmoCramer
quote:
You need to add ground beef fat I would assume.
There’s generally enough fat in those outside trimmings. I had the butcher at Dorignac’s grind it up for me once like that when I bought a whole tenderloin and it made some mighty fine burgers.
Posted on 6/7/26 at 9:38 pm to Y.A. Tittle
quote:
There’s generally enough fat in those outside trimmings. I had the butcher at Dorignac’s grind it up for me once like that when I bought a whole tenderloin and it made some mighty fine burgers.
That’s where I’m at right now I’m going to press all of the ground meat into 6-7oz patties. I usually get my fillets cooked medium rare to Pittsburgh so I made a little 6 ounce 4 inch patty and seared about a minute per side. Toasted bun, truffle salt, Dukes mayo, Guyer cheese. I could probably up to 1.5min per side but it was pretty dang good.
This post was edited on 6/7/26 at 9:43 pm
Posted on 6/7/26 at 10:48 pm to NOLAGT
Damn son! Insert (gif)
Yum
Yum
Posted on 6/8/26 at 11:05 am to NOLAGT
a job well done brother 
I also took advantage of the tenderloin sale and bought one that weighed 8.5 lbs.
I also took advantage of the tenderloin sale and bought one that weighed 8.5 lbs.
Posted on 6/8/26 at 2:54 pm to Got Blaze
Rouses has been killing the meat sales. Loaded up on the pork loin for .96 and the prime striploin for 12.99/lb.
Posted on 6/8/26 at 5:46 pm to NOLAGT
I got the same and do it that way every time. They make excellent meatballs so I usually do that in a nice red sauce and they are very good.
Posted on 6/8/26 at 8:24 pm to pbro62
Might try some meatballs next time. I enjoyed the burger so much I pressed the rest into pattie’s for the freezer. Except for one for tonight and the leftover not quite big enough for a breakfast samich 
Posted on 6/9/26 at 12:10 am to NOLAGT
Chop some bacon up and mix it in the ground meet before you make the burger patties.
This post was edited on 6/9/26 at 8:45 am
Posted on 6/9/26 at 12:53 am to NOLAGT
quote:
Rouses has a sale on prime loins for 17.99/lb so went grab 2. They cut them for free so I was lazy and told them cut thick like their display case and I wanted the trimmings.
Did they peel the silver skin for you for free?
Posted on 6/9/26 at 2:30 am to NOLAGT
Did they vacuum seal each one or was that your doing?
Posted on 6/9/26 at 5:21 am to Degas
They peeled the silver skin and trimmed it as you see in the picture. I did the vacuum sealing myself though.
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