/ck/ - Food & Cooking

Fact: Fat adds flavor. 70/30 (meat/fat) ratio at minimum is required, but I want to push it up to 60/40.
Fact: Regular ground beef comes from weird parts of the animal and usually isn't that good.

We got some options:
(keep in mind I can't use a ribeye for example because then I'd much rather just grill it whole.)

chuck, sirloin, round, sirloin tips, Skirt Steak, short rib, flap meat, hanger steak, brisket, even oxtail.

Now as you can see, there could be a shitload of combinations, and over the next few weeks I want to narrow it down to 3 delicious blends.

My first attempt will be 30% chuck, 30% brisket, 40% fat.

I want to try makin 40% chuck, 40% short rib, and 20% fat as well.

Anyone made a good ground beef mix before? What did you use.