The Texas BBQ Forum

I am planning on grinding my own beef and have a cut called Featherblade, does anyone have advice as to whether its fatty enough or have a recipe to make burgers from it.

Feather Blade
The cut: It sits on the side of the shoulder blade and when sliced looks like a feather with the nerve like the quill. Cut like this it is good for casseroles. However, if the nerve is removed it gives two flat muscles that are very lean with a good flavour and firm texture. These are also good for daubes and casseroles but also for flash frying. Excellent value for money.

I'd go buy me some 80/20 and roll but I guess if you already paid for it oh well

Here's something you might try also. I've only done this one time with some lean venison but it worked and was good.

"Grind up some bacon with your lean cut until it will make a patty and hold together"

Good Luck

OUP has the right idea. I see outside fat like that added to burgers and sausages being made all the time on the Food Network.