On Fri, 20 Oct 2017 14:35:37 -0500, Sqwertz >
wrote:

>On Thu, 19 Oct 2017 21:03:42 -0400, wrote:
>
>> I couldn't resist the sale on Top Round at $2.69/lb... bought enough
>> to make ten 12 ounce burgers
>> https://postimg.org/image/16ty1wibjf/
>
>Ground round makes TIAD burgers. You'll never find any successful
>restaurant serving hamburgers from ground round. And for good reason.
>Even the restaurant chain named "Ground Round" doesn't use ground
>round. They use chuck, like it should be.
>
>https://www.groundround.com/Menu/

That's not the original Long Island Ground Round, the original has
been out of business some 30 years, they used to grind in front of
you. The new Ground Rounds are selling the same mystery meat as other
restaurants. Any mystery meat from the stupidmarket that says chuck
it's mostly scraps, trimmings, and other cuts that didn't sell prior
to the pull date. Once ground no one can tell what/who is in it.
According to that web site there is no longer a Ground Round on Long
Island.
Top round makes excellent burgers... and it's simple to add extra fat
if one desires, however top round normally contains a 10% fat which is
what I want. Chuck contains way too much fat for a good burger.
Stupidmarkets grind a blend of various cuts and guestimate the fat to
lean ratio. When I know I'll be grinding I choose top round with more
fat cap... sometimes I'll coat the meat with some olive oil, lubes teh
grinding for a better grind and saves on cholesterol... sometimes I
grind in the fat trimmings from pork chops, that's exactly what I did
yesterday with the trimmings from the six pork chops I bought... crows
missed out. Occasionally when I think the top round is too lean I'll
grind in a small chuck roast... however pure chuck is way too fatty
for decent burgers, I'd need to trim out at least 20% in fat... the
crows would have a field day. I never grind less than five pounds but
usually more.... I'm not going through the procedure and clean up for
two burgers.
Occasionally I'll grind chuck fillets, but not easy to find and at a
decent price and they still contain excessive fat for my taste. No
way are restaurants grinding chuck fillets... neither market meat
departments. The last time I found chuck fillets at a good price was
in 2008.

As per usual there is no way to know what/who is in preground mystery
meat, ONLY way is to grind it yourself.