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<blockquote data-quote="KNERSIE" data-source="post: 413700" data-attributes="member: 4353"><p>I have to dissapoint you, but it will be hereford beef, I don't think there is even one longhorn in SA. Burgers isn't as popular here as in the USA, so no-one really makes their own. Most burger patties can be bought for cheaper than my cost of making them, you can only guess the percentage beef in that. Granted that is meant for a completely different market.</p><p></p><p>I am glad to hear that most of you just use pure ground beef, that is by far my preference. Now this brings on the next question, what size screen do you use when grinding? And do you ground the meat once or twice. For the boerewors (traditional spicy beef sausage) I make, which is really my speciality, I grind the meat twice through an 8mm screen.</p></blockquote><p></p>
[QUOTE="KNERSIE, post: 413700, member: 4353"] I have to dissapoint you, but it will be hereford beef, I don't think there is even one longhorn in SA. Burgers isn't as popular here as in the USA, so no-one really makes their own. Most burger patties can be bought for cheaper than my cost of making them, you can only guess the percentage beef in that. Granted that is meant for a completely different market. I am glad to hear that most of you just use pure ground beef, that is by far my preference. Now this brings on the next question, what size screen do you use when grinding? And do you ground the meat once or twice. For the boerewors (traditional spicy beef sausage) I make, which is really my speciality, I grind the meat twice through an 8mm screen. [/QUOTE]
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