The 80/20 ration is an inexact science for the home cook. A chuck roast is naturally 80/20 with fat marbling throughout the meat. We chose sirloin tip, brisket and chuck eye because of flavor and texture. There is plenty of fat within them visually although they may not be exactly 80/20. We recommend visually comparing it to what you see as 80/20 in the store. If it looks on the lean side, then grind in some extra fat sliced from a fatty cut of meat or add in more lean if it looks to fatty. Alternatively, cut the lean from the fat and then grind, but that seems like a lot of trouble. Hope this helps!

You’re very welcome. Happy to help! Thank YOU! 🙂

I love that you put bacon in yours. Awesome, Kynthia! Thanks for those tips!

My burger mix is 2 chuck 1 flatiron 1 sirloin and 1 bacon (in pounds). Lots of bold beefy flavor, that touch of bacon gives it more flavor and especially moisture. The ground mixture is pressed into 1/3 lb patties and frozen for future handling. If you are going to be grilling these, melt a shallow dish of ghee, dip the patty into the butter (both sides) and you will get that steakhouse flavor.

Sometimes I take 1 gallon freezer bags, add 1 lb of my mix then flatten the meat out to where it’s a thin sheet filling the entire freezer bag. Thaws on the double quick.

Hi Mike! We use an 80/20 mixture of sirloin, brisket, and chuckeye. Short ribs would be a good substitute for the brisket.

What do you use for your blend and your ratio. I always wanted to use short ribs but didn’t know what to use and how much.

You are welcome. We are glad you like this post. Grinding your own meat is so much better, Chuck! Thanks!

It’s a great investment Annie! Hurry!!! 🙂

That sounds wonderful! Yes, a good meatloaf should always have pork. ?

You’re exactly right, Ronit!!