In article .com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> > 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.
>
> Since when is brisket cheap? A chunk of flat cut brisket costs about
> $6-$7/lb, and if you buy whole brisket it may seem cheaper but by the
> time you trim away enough fat to make it edible for burgers it'll cost
> as much as $6-$7/lb. Amazing, eh? Besides, even if it's ground three
> times brisket is still too tough for anything but braise.
>
> Sheldon
>

Maybe where you live luv. :-)

Even trimmed (all those huge slabs of fat trimmed off) it's only priced
at around $2.99 per lb. around the holidays.
The untrimmed are $1.29 per lb. or lower.

And ground, no, it's not tough.
Not using the kitchen aid.

Try it. I dare ya!
--
Om.

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