On Jan 1, 7:13�pm, "Cheryl" > wrote:
> "Sheldon" > wrote in message
>
> ...
>
> That'll work just fine. �Slice the meat into long strips instead of
> chunks. �And you can save calories and cholesterol by using lean beef
> (top round works well), cutting away fatty chunks and replacing some
> fat by lightly coating the meat with olive oil.... the oil also helps
> lube the grinding process.
>
> ===========================
>
> Thanks. �Just ground up some meat that I took out of the freezer to thaw
> last night. I can't remember the cut, but it is thin sliced and I think
> meant for stir fry or grilling. �I like steaks cut thick so I froze it until
> I was going to make something stir fried again. �I cut it into long strips
> and it ground up nicely. �The only problem was that there was a lot of meat
> still left behind the disk that wouldn't come through. �It sure smells
> different from ground beef that I buy in bulk and form into patties to
> freeze. Better.

Grinding the end from bread or a few saltines will push the extra meat
out. And it's best to grind never previously frozen meat so next time
plan a grinding day, buy lots of fresh meat so you can grind extra,
then it will be the the extra taht will be the first freezing... and
plan on a large meat loaf too... meat loaf freezes well... you can
grind all the veggies and bread for crumbs. Only thing that doesn't
grind well is garlic, it will never disperse throughout the meat and
won't cook inside the meat either... meat loaf in actuality is
sausage, and sausage makers use granulated garlic. Season your meat
strips before grinding