Len Dennis
TVWBB Diamond Member
Just wondering whether it's better to buy already ground lean or grind say cross rib for burger? I know chuck is usually the go-to meat but cross rib is available "on sale" (it is a bit leaner than "lean"). Store-bought ground is half the price of the cross rib I'm considering.
It's also nice to know what's going into your ground whereas who knows what goes into store-bought ground.
I've got the equipment to do this.
It's also nice to know what's going into your ground whereas who knows what goes into store-bought ground.
I've got the equipment to do this.