we grind the beef every morning

Chuck and brisket go through the grinder at nine, hand-portioned by ten, and cooked the same day. Whatever is left at close does not see tomorrow.

Eighty-twenty, and nothing else in the tray. No binder, no seasoning in the mix — salt goes on when it hits the flat-top, which is the only moment it does anything useful.

Portioning by hand is slower and slightly inconsistent, and that is the point. A ball that has been packed tight steams instead of searing, and you can taste which one you got.