On Dec 30, 6:22*pm, "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?
>
This is an area where I'm price driven. I can't remember the last
time I ground meat that was not on sale. Pork shoulder and 'country
style' ribs most often. Occasionally I'll find veal, probably
shoulder, on sale and pick it up for inclusion in meat loaf. For
hamburgers some kind of chuck is most common but I like to mix it with
bottom round or sometimes top sirloin. Then I mix that beef mixture
with a little pork sausage to make the patties. I don't make my own
sausage so can't help you there. -aem