In article >,
"Cheryl" > wrote:

> I wonder if we could revisit a topic that's bound to have been discussed her
> a bajillion times - how to grind your own meat. I got a meat grinder for
> Christmas (and others may have too) and I'm not sure where to start. Not
> how to use the thing, but how to choose meat, and if anyone is happy with
> mixing animal types to make a lower fat ground meat to cook or BBQ with.
> Can you help?

It depends a lot on what you intend to use it for! For simple hamburger
meat for general use, ground chuck works well. For sausage, you need
more fat.

Ground sirloin is a bit lean for my personal tastes but it would be ok
for sauces and stuff so you'd not have to worry about draining off
grease.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama