Ran out of 80/20 right before the Saturday rush and solved it with a 9 lb chuck roll

Cameron Morgan · 2026-10-23T07:35:03.945899+00:00

Last Saturday at the shop on 5th Street I was short on ground beef with a line out the door. I grabbed a 9 lb chuck roll, trimmed the hard fat, and ran it through the coarse plate twice with a little brisket fat mixed in. Sold every pound by noon and three regulars asked what changed. Anyone else keep a backup cut on hand for when the case runs dry?

The Design Community Hub

Loading…

Ran out of 80/20 right before the Saturday rush and solved it with a 9 lb chuck roll | Butchers - The Design Community Hub