"Sheldon" > wrote in message
...

<snip>

> Put everything in the freezer to chill, the bowls, the cutting board,
> etc., especially the grinder head. After slicing the meat, before
> grinding, place into the freezer for 15 minutes to chill and firm up.
> Have all your wrappings ready in advance too, your counter tops wiped
> down and cleared also, you don't want to leave meat out at room
> temperature any longer than necessary... it's a good idea to do bulk
> meat meat grinding in early morning, the coolest part of the day.
> It's smart to place your ground meat back in the fridge while you
> clean up, you don't want the dirty grinder and utensils lying about
> longer than necessary either. The most difficult part about grinding
> is in the planning, and always *safety* of course.
>
> A good practice is to trim some of the large clumps of fat from your
> chuck, round, or whatever beef and after slicing into strips coat meat
> with some mild olive oil, replaces the fat with cholesterol free fat
> while it lubes the grinder for a better grind. After some practice
> you will learn to judge fat content pretty accurately by eye. I don't
> save the fat trimmings, I really have no use for them, instead I toss
> them out into the yard, the crows will carry them off within three
> minutes after I shut the back door.


Good advice.

I have a top round (London Broil) in the freezer - I didn't have time to
grind it when I purchased it. It is too lean I'm going to try the EVOO
trick. Hmmm maybe some garlic ground into the beef.

At $1.68 (Albertsons special) per pound it makes pretty good "ground round"

Dimitri