Finally! I found the (unopened) box containing the meat grinder attachment
for our Oster Kitchen Center. It has two grinding discs: coarse and fine.

For beef, I'm figuring on using chuck roasts for hamburgers and stuff. Do
you just use the meaty part, or do you use some/all of the fat layer that's
around the edges?

For ground pork, I have no idea what cut/s to use. I'll be making
potstickers, meatballs, meatloaf and Italian & breakfast sausage.
Any suggestions?

Carol, who just finished eating potstickers with chunks of bone in them.

--
CLICK DAILY TO FEED THE HUNGRY
United States:
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Damsel wrote:
> Finally! I found the (unopened) box containing the meat grinder attachment
> for our Oster Kitchen Center. It has two grinding discs: coarse and fine.
>
> For beef, I'm figuring on using chuck roasts for hamburgers and stuff. Do
> you just use the meaty part, or do you use some/all of the fat layer that's
> around the edges?

It depends on how lean you want it. You probably want to use some of
the fat, but maybe not all of it. Chuck roast is about right. OTOH, if
you use round steak or rump roast, it will be too lean. Grind the meat
when it's very cold but not frozen.

> For ground pork, I have no idea what cut/s to use. I'll be making
> potstickers, meatballs, meatloaf and Italian & breakfast sausage.
> Any suggestions?

Pork is usually less marbled than beef. Look for pork shoulder roasts,
and use all the fat if making sausage, and most of the fat for other stuff.

>
> Carol, who just finished eating potstickers with chunks of bone in them.
>

The bones are where the flavor is!

Best regards,
Bob

zxcvbob > said:

>Damsel wrote:
>
>> Carol, who just finished eating potstickers with chunks of bone in them.
>
>The bones are where the flavor is!

Smart-ass! <G> Thanks for the beef and pork advice.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/