The full list!
The fat contents are estimates of the yield of each specific cut on average. I would caution against creating a burger with a total fat content past 30%; my personal favorites are those right around 25%. Below is a quick overview of the trouble you're about to get into. You can find full descriptions of these options as you move through the steps. Look for the question marks (what a novel idea).
After you've researched to your heart's delight make sure to click back over to the burger builder and begin creating your masterpiece!
Level 1 ItemsPrime Sirloin
Flavor Level II
Fat Content 4% Prime Top Round
Flavor Level I
Fat Content 4% Choice Chuck
Flavor Level II
Fat Content 6% Prime Chuck
Flavor Level III
Fat Content 12% Wagyu Chuck
Flavor Level V
Fat Content 15% Choice Short Ribs
Flavor Level IV
Fat Content 18% Choice Tri Tip
Flavor Level II
Fat Content 8% Prime Hanger Steak
Flavor Level V
Fat Content 5% Prime Skirt Steak
Flavor Level III
Fat Content 5% |
Level II items:Punta de Anca
Flavor Level III
Fat Content 4% Prime Short Ribs
Flavor Level IV
Fat Content 20% Wagyu Short Ribs
Flavor Level V
Fat Content 22% Prime Brisket
Flavor Level IV
Fat Content 15% Choice Filet Tail
Flavor Level III
Fat Content 6% Prime Filet Tail
Flavor Level IV
Fat Content 6% Pork Shoulder
Flavor Level III
Fat Content 10% Mild Italian Sausage
Flavor Level III
Fat Content 10% |
Level III itemsApple Wood Bacon
Flavor Score II
Fat Content 75% Foie Gras Blend
Flavor Score III
Fat Content 40% Beef Suet Blend
Flavor Score V
Fat Content 53% Prime Brisket Fat Blend
Flavor Score V
Fat Content 53% Prime Beef Rib Cap Fat Blend
Flavor Score V
Fat Content 53% Hot Italian Sausage
Flavor Score III
Fat Content 10% Dry Aged Steak Ends
Flavor Score V
Fat Content 10% Wagyu Fat Blend
Flavor Score V
Fat Content 53% |
(Bryan's Desk Reference)
To put things in perspective when we talk about fat percent following would be a good rule of thumb:
supermarket ground sirloin = about 6% fat
supermarket ground round = about 10% fat
supermarket ground chuck = about 18% fat
supermarket ground beef = about 20% fat
When referring to a cut as having a low moisture content, this isn't to say that the resulting cooked burger will be dry. Think of a reducing a sauce - as the liquid simmers and evaporates, the remaining sauce flavor becomes more concentrated. The exact same concept applies to aging beef.
Keep in mind that the ultimate flavor of the burger is going to be primarily controlled both through the quantity and quality of the fat. The basic components, found in Step 1, will bring a certain amount of intrinsic flavor to the mix, but even with the enhancement of dry aging won't match what the different fats can do. So what I would suggest is to take an overview and perhaps even work backwards; use our reference list to look at the different fats available first, then go to step one and start to build the Burger with an eye toward the type of fat that you will use for the last 25% of the mix. Doing it this way gives you the 50% base and the 25% fat/flavor, and now you have the middle 25% to play with. Try to select a target range for the percent of fat in your blend ahead of time for then you can use a that middle 25% to either raise or lower the percentage to align with your goal.
Lastly, believe me when I say that you would have to work hard to put together a mix that you would not like. The most important point of this exercise is to have some fun!