Sqwertz wrote:
>
> On Mon, 05 Nov 2007 09:01:37 -0700, Arri London wrote:
>
> > Even back when we ate beef years and years ago, never bought prepacked
> > minced/ground beef. Even with the hand-operated grinder, it's just a
> > matter of minutes to grind 'real' meat. With the grinder attachment for
> > the stand mixer, little time at all.
>
> The problem with buying roasts or other beef items at the store
> and grinding them yourself is that most of the steaks and roasts
> have been trimmed of most of the fat, making for a too-lean
> ground beef.

That's true. There must be fattier cuts around though; can't remember.
>
> Which is why I stick to grinding packer cut briskets, and have
> fat leftover for other uses (like french fries). Packer cuts are
> pretty expensive outside of TX, though.
>
> -sw

Nowadays we grind pork, turkey and chicken. Lamb is too expensive to
grind up!