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

> OmManiPadmeOmelet wrote:
> > 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!
>
> I have, it sux... For burgers, unless heavily seasoned, it tastes
> almost gamey, and has a gritty texture, similar to partially cooked
> couscous. Even you admited it had a different texture, and flavor...
> in your last post you wrote: "It really has a different texture and
> flavor IMHO." Depends what you're used to... perhaps in your neck of
> deliverence country road kill burgers are all the rage.
>
> Brisket is excellent when heavily seasoned and cooked long and slow,
> I'd not recommend it for burgers.
>
> Btw, anyone with the mind set that grinding their own meat is a way to
> be cheap should stick to stupidmarket mystery meat.
>
> And that teensy toys r us KA attachment does NOT qualify as a meat
> grinder.
>
> Sheldon
>

It works for small amounts...
I don't do a lot of meat grinding.
There is no reason too.

Last time I used it it was with the sauasage cone to make some Boudin.

Cheers!
--
Om.

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