• 15 minutes
GROUND BEEF or PORK by Chef Pete Evans

Super simple instructions on how to prepare your ground sirloin tri-tip beef and pork collar butt at home.

– Pete


2 lb sirloin tri-tip beef or pork collar butt


  1. Using a sharp knife, trim off any sinew, tendon, connective tissue or cartilage that may be still on the meat and throw it away. When grinding the meat, these tissues will be noticeable in the ground meat and will be unpleasant and chewy to eat if you don’t remove them.
  2. Leave all the fat on the meat and cut the meat into 1 inch cubes. Proper ground meat that you get from the butcher or grocery store contains fat so be sure not to cut this off. Leaving the fat on the meat will make the ground beef cook better and stay juicy.
  3. Line a large baking sheet with parchment paper. Place the meat pieces spread out on the tray slightly apart from each other so they don’t touch. You may need two trays.
  4. Transfer the baking sheet to the freezer and freeze for 20–30 minutes or until partially frozen. Place the blade and bowl of the food processor in the freezer, too. Chilling the meat, blade and bowl gives you cleaner cuts and keeps the fat from melting during the chopping process.
  5. Working in batches, add the semi-frozen beef cubes to a food processor, and pulse 4 –6 times until finely chopped. Don’t over-process as you don’t want it to become a paste. Pick through the ground meat to see if any large chunks remain, and regrind those pieces.
  6. Use the ground meat immediately, or refrigerate or freeze until ready to use.

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