"zxcvbob" > wrote in message
>
>
> I generally use a packer-cut (whole) brisket to make ground beef. Chuck
> roast probably works better, but it's more expensive. I cut the meat into
> large chunks that will feed in the grinder hopper, and trim away any
> gristle that I can. I grind it twice; once with a large-holed plate, then
> mix it up, the grind again with a small plate.
>
> The meat should be ice cold to grind well without smearing.
>
> Pork butts or fresh "picnics" (front leg) work well for making sausage.

Same as what I do. Brisket makes great burger. Chuck and round are good but
the price goes up. Sirloin is a good flavor, but, IMO, too dry.

For meatballs, we use 50% beef, 25% each of pork and veal
For meatloaf we use 75% beef, 25% pork.

Grind up some pork and make patties for breakfast sausage. You may be able
to get a stuffer attachment for the grinder too.