I finally stopped grinding my burger meat cold and my old mentor in Billings was dead wrong about it

Evan Perry · 2026-10-16T11:15:03.63642+00:00

My mentor at the shop in Billings always said to grind burger meat at room temp so the fat smears better, and I followed that rule for 6 years until a health inspector walked in last month and asked why my grinder was sitting out warm. I switched to grinding partly frozen cubes straight from the cooler, and my patties hold together way better with zero grease pooling in the pan, which is the exact opposite of what he promised. Anybody else get taught the warm-grind thing, or was my guy just the only one doing it that way?

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I finally stopped grinding my burger meat cold and my old mentor in Billings was dead wrong about it | Butchers - SMM Buzz