Chuck (80/20): When old-school butchers refer to "hamburg," they're speaking of chuck, and even more specifically, chuck roll. It's as classic as you can get, yielding a high-fat burger that comes across as juicy rather than greasy. Most ground beef — and burgers — come from the chuck, so this cut is an obvious choice. Hands down, it's our favorite cut to grind. At the grocery store, look for the slab labeled "chuck pot roast." Grind it up and you'll instantly think burger. Brisket (70/30): This blue-collar cut is popular for boiled dinners, delicatessens, and barbecue joints. Its distinct flavor profile and high-fat content will yield a rich burger with a humble meat-and-potatoes attitude. Rib (70/30): Another high-fat cut, this primal slab produces some real burger beauties. Our favorite rib cuts for grinding are short rib, flanken, and ribeye cap. Plate (90/10): The plate is just below the ribs. This cut yields both skirt and hanger steaks. These are slightly tougher cuts with buttery yet tangy flavor profiles, similar to the strong malolactic notes of a tart, velvety red wine. The sophisticated flavors of the plate lend themselves nicely to a fancier burger night. Short Loin (85/15): If you win the lottery (and suddenly feel like a ridiculous asshole), we recommend sourcing our favorite cut from the short loin: a dry-aged New York strip steak. Dry aging produces an umami-packed profile that comes from an enzymatic breakdown of muscle. You just can't find that flavor anywhere else. Most importantly, dry aging yields the amino acid glutamate. (It's the same glutamate found in monosodium glutamate — the dreaded MSG! — and gives that buzz that Chinese takeout provides without the cancer scare.) So if you've got money to burn and you're looking for a burger to give you some zip, this cut is for you. Flank (93/7): Remember when London broil was cheap? We do. Back then, chefs were doing tasty things with flank, like marinating, charring, and shaving it so thin the meat just melted in your mouth. Even though the price of this cut has skyrocketed in the last ten years, it's still a worthwhile component in your burger blend. That's right, bring back the London broil, baby! Sirloin (85/15): The sirloin can be complicated. There's sirloin, tenderloin, top sirloin, and bottom sirloin. Flavors and marbling vary greatly throughout the sirloin region, so for burger-grinding purposes, we suggest sticking to the bottom. Bottom sirloin is well marbled and packed with two of our favorite cuts, both for grilling and grinding: flap meat, also known as steak tips (and typically only available on the East Coast) and tri-tip (usually only available on the West Coast). Round (93/7): Cuts from the round are lean and cheap. They're a great go-to when you need to adjust your protein-to-fat ratio. Typical cuts include top round, bottom round, and eye round. Shank (96/4): The shank is cut from either the hind shank or fore shank (or the calves and forearms). These muscles are constantly used, which gives them a beefy flavor but a tough consistency. Such tough cuts tend to be best for braising, but remember, a few grinds of even the toughest meats will yield a tender, melt-in-your-mouth texture. We love the shank because it adds a rich and gelatinous beefiness to our burgers. Be sure to pair this lean cut with fattier cuts. Oxtail (85/15): Sometimes we just love getting funky with our burger grinds. That's where oxtail comes in. Similar to the shank, this cut is very tough and gelatinous. It's also high in fat and low in cost. Pick up some tail next time you want to try something a little different.