Addie
Chef Extraordinaire
I bought two separate types of beef yesterday that were on sale. One was a London Broil and the other a boneless chuck roast. The reason was simply grind them myself for making burgers and a small amount of baked meatballs. There was no grizzle in either piece of meat and when weighed out, I was able to get three pounds exactly.
I know from past experience, that when I bite into the burger or meatball, they are going to have a fresh taste that buying preground beef seems to lack. I don't know why. They just do. And I have asked the backroom to grind a certain piece of meat for me, right there while I wait.
So yes. I am a big fan of grinding my own meat. And I know what kind of meat I am eating.
I know from past experience, that when I bite into the burger or meatball, they are going to have a fresh taste that buying preground beef seems to lack. I don't know why. They just do. And I have asked the backroom to grind a certain piece of meat for me, right there while I wait.
So yes. I am a big fan of grinding my own meat. And I know what kind of meat I am eating.