Question about grinding your own hamburger

[CathyA]

Kroger had a sale on chuck roasts, so I bought a few to grind up to make our own hamburgers.
But I've been reading that some people add different cuts to the chuck........like sirloin, etc.
If you grind your own hamburger, what cuts of beef do you use?

Thanks.

[lessisbest]

There are a lot of tutorials on-line, but when I grind my own hamburger I use chuck, maybe sirloin or a mixture of the two, or boneless ribs (especially if they are less expensive per pound than ground beef). The nice thing is being able to choose the grind -- coarse for making chili or finer for other things. These days I use more ground turkey than ground beef (I have a $10/week meat budget so I watch every penny) and I'll be watching for specials on turkey breasts to grind, so you may want a piece of that "action" as well.

[JaneV2.0]

People add heart or liver for the nutrition. Haven't tried it myself.

[bae]

I use whatever I have "too much" of, that isn't a nice steak.

[CathyA]

Thanks everyone!

[CathyA]

I ground up about 7# of chuck steak. I double-ground some of it and left some single-ground and cooked 2 test patties before I decided what I should do. The single-ground (course grinding plate) made a burger that held together much better than the double ground one........but the double ground was more tender and flavorful. But I didn't want the hassle of them falling apart all the time, so I double-ground half of it and mixed it with the single-ground. I froze about 12 patties and 3 one-pound packages for meatloaf or tacos.
I still have 2 more chuck roasts in the fridge, but I think I'll freeze those.
Would it hurt to thaw those and make more burgers in the future? I know they say to freeze the meat a little before grinding, but I didn't know if freezing the whole roasts for a couple months would yield too much water for the burgers?

Also........I read online too late that if I wanted to decrease the fat in the burgers, then just cut all the fat out and grind it by itself at the end and just add what you want.
The 2 test patties sure had alot of fat in them.

Since I'm trying to have burgers that come from 1 cow.......can I "assume" that if they are set out at the grocery store at the same time, they probably come from the same cow? Oh well..........2 cows is still better than dozens. I read somewhere that one ground meat sample showed 1000 different DNAs. EEEwwwww. (Haha.....I wonder how much was cow DNA and how much was human?)

I have a grinding attachment for my Kitchen-aid mixer and it went really well.

[sweetana3]

"Since I'm trying to have burgers that come from 1 cow.......can I "assume" that if they are set out at the grocery store at the same time, they probably come from the same cow? Oh well..........2 cows is still better than dozens. I read somewhere that one ground meat sample showed 1000 different DNAs. EEEwwwww. (Haha.....I wonder how much was cow DNA and how much was human?)"

The only way is to see the beef ground in front of you and put out in the case. Most grocery stores buy their ground meat or use trimmings for some of their ground product if they even cut up their own sides of beef. If it is preground before delivery or from trimmings, it is not from one cow.