On 2005-07-08, Hope > wrote:

> Would you just dice it roughly and then pulse
> it a few times?

Yep. I've done it with chuck n' sirloin together. Works great. Make
sure the meat is semi-frozen, just enough so
the meat is firm, yet can be easily cut. Cut to 1-2" chunks and put
in F/P with blade attachment and pulse to desired consistency. It's not
exactly the same as ground, but it's close enough. It'll hold
together for burgers and meatballs.

I started using my F/P instead of my electric grinder because I lost
the coarse grind plate and the fine plate doesn't do a good job.

nb