Which brisket, the full or the flat cut?

On Sun, 04 Sep 2005 04:12:29 -0500, 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.