So I noticed something this weekend. I'd been tired of buying ground
meat at the nearby Shaw's (Which closes September 1st and good
riddance!) that turned brown an hour after it was purchased.

Seems they're starting to revive the tradition of cutting sides of meat
and doing custom grinds at local venues now. And it's cheaper.

I got a 2.69 pounds of lean ground sirloin for $8.00, or $2.97 a pound.
The supermarket charges near $5 a pound for 80/20 meat.

Ground pork is slightly cheaper.

I'm seriously loving it.