Ground chuck on sale. :) :)
Ground round because it has way less fat, at least in our store. My neighbor swears by ground chuck for burgers, though.
Neither...but I heard ground chuck tastes better but I wouldn't know ;-)
I buy chuck roast to grind at home. I prefer it to round. I like the taste better, and it seems to be more tender. HTH
I try to write it well, but mostly fail.
Around here, supermarkets sell chubs labeled
73%, 80%, and 93%.
No mention of chuck, round, sirloin, etc, just "beef".
(I assume hoofs, ears and pink slime...)
DH does the grocery shopping. He usually buys the 93%, lowest fat content. Works for us.
I usually grind my own Chuck is tastier; round has less fat and a liver taste.
I stick with ground sirloin.
I grind my own chuck as well. It is a much more flavorful piece of meat.
Which ever is cheaper and on sale...meat prices have skyrocketed. K
I don't buy ground meat anymore, I prefer to buy a cut like a chuck or round and then grind it myself.
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In the stores I shop at, it's labeled by the percentage of lean meat: 80%, 85%, 93%, 96%.
I buy 93%. Then 96% lean if I can find it.
Last edited on 4/19/2012
Ground Sirloin if it's on sale.
Ground Round otherwise.
I buy ground round or the 93% lean ground beef. It's much better for you. Ground chuck is way too fatty, HTH
neither, I grind my own in the food processor or kitchenaid.
it really depends on what i am making.... some things just require ground chuck/73 percent.
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I grind my own. I use half sirloin, half chuck as recommended by Bobby Flay.
Last edited on 4/20/2012
Depends on what I am cooking. For a casserole -- ground round so it's not greasy. For burgers over the grill--ground chuck, for flavor and grease grills out. For chili--ground sirloin, coarse grind.
I'm surprised by how many of you grind your own. Is there an attachment to the Kitchen Aid mixer that does this? It sounds so much fresher to do it yourself.
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Yes wismiss there is a KA grinder attachment. That is what I use. Last edited on 4/20/2012
I like to use ground chuck for grilled hamburgers as I think a little fat makes them more flavorful. for most everything else I like ground round. Since the Pink Slime thing, we have been grinding our own.
whatever is on sale (I don't buy any meat very often)
Ground chuck has way more flavor. Just drain the fat off as it's browning.
Depends on what I'm cooking.
Hamburgers: ground BEEF - anything leaner is yuk
Meatloaf: whatever is on SALE, plus for every LB of beef I add 1/3 LB ground pork.
Chili: whatever is on SALE
I buy beef very infrequently nowadays, but when I used to use more, I bought chuck for burgers I grilled, but I would buy leaner cuts for anything heading for a casserole or stovetop dish.