"Janet Bostwick" > wrote in message
m...
>
> "George Leppla" > wrote in message
> ...
>>
>> "notbob" > wrote in message
>> ...
>>> On 2009-10-04, Ed Pawlowski > wrote:
>>>>
>>>> Many big slaughterhouses will sell only to grinders who agree not to
>>>> test
>>>> their shipments for E. coli, according to officials at two large
>>>> grinding
>>>> companies.
>>>
>>> Which explains why the cheapest whole beef cuts are running around
>>> $4lb, yet you can still buy "hamburger" for $2lb.
>>
>> Around here you can buy whole briskets for 99 cents a pound on sale...
>> and chuck roasts for $1.79 to $1.99 a pound.
>>
>> I never gave much thought to grinding my own beef but now you guys have
>> me thinking about it. I have an old, hand-crank meat grinder somewhere
>> in the closet and maybe I'll give that a try.
>>
>> George L
> I can get the 99 cents a pound brisket (select), but by the time you
> remove the fat, I think that beef will be about 2.50-3.00 a pound. Pretty
> fatty briskets.

We just thawed one this week and cooked it... 14.4 pounds. I'm guessing I
trimmed off 4 +/- pounds of fat before cooking. When done and cooled, I
sliced it and bagged it in one pound portions for freezing. We got just a
little more than 7 pounds cooked meat. I felt that was a pretty good yield
and the meat itself is very tasty.

I'm guessing that if I were going to grind this at somewhere around 80/20 or
85/15 ratio, we would have gotten about 8 or 9 pounds raw meat. That comes
to less than $2 a pound. I'll have to try it some time and see what
happens.

George L