Quote:
Originally Posted by Buehler445
Yeah essentially you made ground chuck. Probably with better grade meat than you could buy ground chuck at the store. Most hamburger has the shit leftover meat in there. Make a burger out of sirloin sometime. That is amazeballs.
Do you have a press or did you patty it by hand?
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went to the butcher and asked what they did with the point end of the brisket since its normally not attached to the flat. he says its worthless meat you cant do anything with it, so we grind it and add to the beef mince.
