"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>> OK, so if you were buying meat to grind, which cut would YOU choose?
>
> A nicely marbled chuck roast.

I always choose meat which is not too lean. I think the flavour is in the
fat and that it melts out when it is cooked, leaving the flavour and the
tenderness.