OmManiPadmeOmelet wrote:
> In article >,
> wrote:
>
> > I never ground meat for hamburgers. I have a Kitchen aid mixer with
> > the grinder and pasta extruder attachment. I think I can figure out
> > how to use it, I have made pasta with it, but what I don't know
> > anything about is what to buy.
> >
> > The last two times we had BBQs, we used ground sirloin from this local
> > place that had it on sale for $2.89 and $2.69 a pound. Boneless
> > sirloin on sale is usually about $3.99 and Fairway has prime sirloin
> > for london broil at $4.99.
> >
> > So, how do they get down to $2.89 and $2.69. What do they add to it
> > to bring down the price? This ground sirloin was 92% lean. Could
> > that be from a peice of sirloin for london broil. What am I missing
> > here?
> >
> > I really like the taste of sirlon, so is there anything I should add
> > to a piece of sirlon london broil to get the fat content down up to
> > 10% or 90% lean.
> >
> > What is the difference between sirloin and top sirloin? Is prime
> > sirloin better than choice top sirloin? What are the differences?
> >
> > Alan
>
> If you are just going to grind it, get whatever is cheaper.
> It won't matter. :-)
>
> Try ground Brisket sometime...
> It's amazing.

Since when is brisket cheap? A chunk of flat cut brisket costs about
$6-$7/lb, and if you buy whole brisket it may seem cheaper but by the
time you trim away enough fat to make it edible for burgers it'll cost
as much as $6-$7/lb. Amazing, eh? Besides, even if it's ground three
times brisket is still too tough for anything but braise.

Sheldon