On 10/20/2017 3:35 PM, 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/
>
> -sw
>
Hey, he's been doing it for years so we all should, too! When I grind
beef for burgers I grind chuck.

I have ground a sirloin steak. IMHO sirloin is too lean to make a good
hamburger. I likely won't do it again any time soon. I still have two
sirloin burgers in the freezer.

I've never ground top (or bottom) round. Then again, I don't eat much
in the way of ground meat. <shrug>

Jill