Originally Posted by Ardy
Originally Posted by Ted Remington
I've found that I can get a much better quality of ground beef by buying a roast and having it ground. Also I KNOW how fresh it is, and I either use it or freeze it immediately.

Yeah
I buy from an asian store where you can see them grinding up the meat as needed.... the quality difference is amazing

But do you know what they're grinding?
Just kidding.
I actually have a big old hand operated meat grinder that my old uncle charlie used when he butchered hogs and deer. I'm to lazy to do that though. When I buy a whole pork loin I slice most of it into chops for wienershnizel and the rest I just slice really thin for stirfries, curries, and such. It's too dry for me to roast. I prefer Butts and Picnics for that.
For the same reason I prefer market ground beef for making sliders. I want a 70/30 mix, 80/20 tops for sliders.

If you're the last customer of the day your butcher can grind anything you want just before he cleans up his machinery.

Good coffee, good weed, and time on my hands...