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Boneless vs bone-in for our shop's burger grind, and I'm starting to think bone-in was a mistake
We've been running a 70/30 chuck and brisket blend at the shop in Columbus for about 6 months, and last week I tried switching to bone-in chuck to save a few bucks per case. The first batch through the grinder felt different right away, and by the time we cooked a test patty it was chewier than what our regulars expect. I'm now debating whether to go back to boneless or keep tweaking the bone-in ratio, but I'm leaning toward boneless being the clear winner for consistency. Has anyone else run into this with bone-in vs boneless for burger grind, and did you find a ratio that actually works?
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