Hamburger Steak,Chopped Steak

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jellybear
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2005/03/31 08:31:53 (permalink)

Hamburger Steak,Chopped Steak

When you make it from a package of Ground beef its a Hamburger Steak,When you grind it yourself it becomes a Chopped Steak Right?What Fat to Meat Ratio do you prefer for yours?
#1

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    nvb
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 08:48:54 (permalink)
    I sell an 80/20 mix.
    #2
    Michael Hoffman
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 11:09:13 (permalink)
    quote:
    Originally posted by jellybear

    When you make it from a package of Ground beef its a Hamburger Steak,When you grind it yourself it becomes a Chopped Steak Right?What Fat to Meat Ratio do you prefer for yours?

    I've never known of any distinction, other than habit. I grew up with chop meat because that's what ground beef was called by my family. I still will usually refer to it that way. I've never heard ground beef referred to as either hamburger steak or chopped steak, except on restaurant menus.

    For hamburgers, meat loaf and meatballs I like an 85%-15% ratio.
    #3
    UncleVic
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 11:36:06 (permalink)
    ditto here on the 80/20 mix...
    #4
    markolenski
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 12:00:12 (permalink)
    For me the key is to buy a steak at the butcher and have him grind it. The stuff in the supermarkets is ground from a mix in a large chub that is from all over the steer. Often it has been frozen in shipping and can be imported beef.
    #5
    dreamzpainter
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 13:50:09 (permalink)
    I prefer lean groundbeef then mix in spicey breakfast type sausage when making meatloaf or meatballs
    #6
    berndog
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 15:07:01 (permalink)
    I never heard this distinction before. To me, it's six of one and half a dozen of the other.
    #7
    nvb
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 16:22:49 (permalink)
    I like the 80/20 mix because I'm looking for the most flavor with the least amount of shrinkage. Anything with less fat seems to be less tolerent and will dry out pretty quick, and it just doesn't have the flavor I demand. More fat than 20% causes more shrinkage and makes me start with a larger portion in order to end up with the correct serving portion.
    #8
    dreamzpainter
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 16:34:36 (permalink)
    Realizing that there is no ham in hamburger and it is actually ground beef and that there are beef steaks (not the tomatoe) ham steaks and even salmon steaks, I suppose steakburger is as good a misnomer as anyother. My daughter in-law differentiates between beefburgers and turkeyburgers and SOYburgers(YUCK) we also make venison burgers, the correct appelation of venison is wild game but its more generally associated with deer meat, all that being said i forgot what i was going for..... oh yea.... most places in the U.S. refer to a ground beef patty (rightly or wrongly) as a hamburger, I've always thought chopped steak was what Texicans use for chilli and mejicans for tacito's. and then theres the formed groundmeat patty in the shape of texas which Ive heard called Texas steak... go figger!!....
    #9
    jeepguy
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 16:50:01 (permalink)
    I ground up a big steak one time to make burgers- horrible dry stuff that fell apart. I'll stick to ground chuck from my local Japanese store, even for a hamburger steak it's that good! www.mitsuwa.com Fresh ground chuck wrapped in one lb packages for a buck each, great stuff!
    #10
    RedGreene
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 17:47:48 (permalink)
    Ground chuck for a buck? Wow...are you sure it's ground chuck?
    #11
    Tommy2dogs
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    RE: Hamburger Steak,Chopped Steak 2005/03/31 19:22:06 (permalink)
    It always seemed to me that Chopped Steak is what they called burgers in fancier places.
    #12
    Lavanda
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    RE: Hamburger Steak,Chopped Steak 2005/04/06 16:15:54 (permalink)
    Many moon ago, (decades) I worked in a grocery store, back when the meat dept was called the butcher and they really butchered.

    Chopped steak was also known as chopped sirloin, and was a lower fat content just as others before me have ndicated on this forum.

    They actually gid grind up sirloin and form it into thick oval patties, which held up well with cooking.

    I can still purchase these at our closest Kroger (in TX), but when cooking, mine have never come out lke they do in restaurants. I have no idea what the secret is, but Do know it is not just plain ole hamberger meat.
    #13
    dreamzpainter
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    RE: Hamburger Steak,Chopped Steak 2005/04/06 22:31:31 (permalink)
    Many restaurants add egg and breadcrumbs as a binder to help the patty hold together while cooking, add herbs and spices to taste. Ive had good results using a form and pressure to keep the patty from falling apart while grilling,(I use a 1lb coffee can open at both ends and an oak disc cut to fit) I like big burgers and I cannot lie (siq)
    #14
    Z66 Butch
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    RE: Hamburger Steak,Chopped Steak 2006/01/05 11:20:51 (permalink)
    I have some hamburger steaks in cooking right now. I use regular ground beef, not ground chuck or better meat. I use about 2 pounds and add one pack of onion soup mix some salt and pepper AND about 6OZ of canned milk. It makes 6 nice thick patties that I flour and brown in butter and then add fresh sliced muchrooms then shake some onion salt over the muchrooms add little water, cover and simmer for a hour or longer. ...............can you say Mmmmmmmmmmmmmmm?

    Butch
    #15
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