Beef plate vs brisket for burgers, I switched and never looked back

Been running my shop in Tacoma for 8 years now and always used chuck for my burger grind. Last month a buddy from a slaughterhouse in Spokane told me to try beef plate instead. He said the fat ratio is way more consistent and it's cheaper by about $1.20 a pound. I did a test batch of 25 pounds, ground it coarse once, and honestly the flavor was deeper and the patties held together better on the flat top. My regulars noticed the difference before I even told them. Anyone else tried plate over chuck for their house grind, or am I just chasing something that's not worth the extra effort for most folks?

2 comments

2 Comments

hannah4001mo ago

Ever messed with the fat content on a plate grind when it sits overnight? That's where it really shines, it holds its moisture way better than chuck does after a day in the fridge. I switched my house blend about two years ago and noticed the same thing, customers started asking what changed before I even said a word. The key is getting the grind right, don't go too fine or you lose that texture. Also, plate can be a little greasy if you overwork it, so keep your patties loose and don't overmix. If your regulars already dig it, that's your answer, stick with it.

sage_green1mo ago

Honestly I think you're giving plate way too much credit here. I ran the same experiment and ended up going back to chuck because the plate came out greasy no matter how loose I kept the patties. That moisture everyone raves about? It turned into a pool of fat on the bun by minute three, and my customers weren't asking what changed, they were asking if we got a new fry cook. Overnight rest just made the texture mushy on the inside, almost like it broke down too much. You do you, but cheap chuck with the right salt and a hot griddle has never done me dirty.