Does this make you hungry or what?!

I generally grind almost everything except a couple of hind quarter roasts and the tender and sir loins. Sometimes, later, we end up cutting up a roast for steaks or stir fry or stew meat. Used to do a bunch of steaks and chops also, but now we pretty much keep it simple - just a bunch of ground and some loins for the grill, and pot roasts! Getting hungrier as I type. We do some sausage from the ground at some point usually too.

About the only thing I do different than a lot (most?) of people is grind w/o any suet /fat. Completely dry. We really like lean ground meat. Yes, it doesn' t work well for burgers but (1) we mainly use it for spag. and chili and fatless ground venison is excellent for that and ... (2) for burgers we just mix 50/50 with lean ground beef and it works well. -zeke.