jmcquown wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "jmcquown" > wrote:
>>> What say you? Ground beef, sausage... what to start with?
>>
>> Ground beef for the practice. JMO.
>>
>> --
>> Barb, Mother Superior, HOSSSPoJ
>
>>
> Thanks, Barb, I thought as much. There's lots of chatter here about
> what cut of beef to use. I think starting off with a (fatty) chuck
> roast, preferably purchased on sale Some folks mention brisket, but
> I've never seen a plain brisket that wasn't *huge*. I'd have the
> freezer space, sure, but I'm not sure how easily I can find find beef
> suet to supplement the fat content.
>
> Oh, and I know I'm not going to grind ribeye steaks. I'd rather just
> have the steak
>
> Jill


A "packer cut" brisket has plenty of fat, you don't need to add any
suet. I sometimes trim a little of the fat off to make lean ground beef.

Bob