On 10/21/2017 6:18 PM, Wayne Boatwright wrote:
> On Sat 21 Oct 2017 02:08:23p, jmcquown told us...
>
>> 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
>>
>
> I prefer grinding chuck for burgers or meatloaf. It definitely makes
> them jucier. However. I prefer grinding sirloin when making meat
> sauce or chili. Less fat in the sirloin means more meat in anything
> your cooking the meat in.
>
When I make meat sauce (for spaghetti) I buy Italian sausage made from
ground pork. I can't think of the last time I used ground beef to make
meat sauce.

My mother used ground beef for chili but then again, she also used
canned tomato soup and water and a packet of "chili seasoning" and
thought it was good. LOL

Jill