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For those of you who grind your own hamburger what is your favorite meat mix? I have some ribeye, sirloin, and strip steak scraps in freezer was wondering what everyone thinks of that mix.
I usually buy the cheap whole boneless rib eyes and chuck roast. Grind them together once w/ 3/8 plate for chilli and second time w/ 1/4" plate for burgers.
I use the same. I also buy filet by the piece and trim and add that to the collection. When I trim brisket brisket...the pure white fat is saved. If your dealing with lean meats ...get to know your local butcher and he'll keep you supplied with the fat thats needed. I cook for my butcher and his helpers. Money well spent.