In article >,
wrote:

> I never ground meat for hamburgers. I have a Kitchen aid mixer with
> the grinder and pasta extruder attachment. I think I can figure out
> how to use it, I have made pasta with it, but what I don't know
> anything about is what to buy.
>
> The last two times we had BBQs, we used ground sirloin from this local
> place that had it on sale for $2.89 and $2.69 a pound. Boneless
> sirloin on sale is usually about $3.99 and Fairway has prime sirloin
> for london broil at $4.99.
>
> So, how do they get down to $2.89 and $2.69. What do they add to it
> to bring down the price? This ground sirloin was 92% lean. Could
> that be from a peice of sirloin for london broil. What am I missing
> here?
>
> I really like the taste of sirlon, so is there anything I should add
> to a piece of sirlon london broil to get the fat content down up to
> 10% or 90% lean.
>
> What is the difference between sirloin and top sirloin? Is prime
> sirloin better than choice top sirloin? What are the differences?
>
> Alan

If you are just going to grind it, get whatever is cheaper.
It won't matter. :-)

Try ground Brisket sometime...
It's amazing.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson