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Janet

In article >, says...
>
> Nancy2 wrote:
> >
> > Gary, IMO, the most flavor comes from sirloin. Ask your butcher for some ground sirloin, or pick out a
> > slab of sirloin and ask them to grind it for you. Or grind it yourself. Make sure there is some fat in it
> > for flavor.
> >
> > N.
>
> A few months ago I pulsed a Kansas City strip steak in the food
> processor. Texture was nice enough to use as burgers. The taste
> didn't impress me though so from now on strip steak will become a
> nice steak dinner, not burgers.

FP's don't handle raw meat well IME (even, on "pulse".

For mincing raw meat for burgers, pies and pasties an oldfashioned
hand mincer (grinder, in USA) works far better and has the advantage you
can add exactly the proportion of fat you want.

Butchers here will give away fresh raw fat.

Janet UK