My favorite butcher in San Francisco, Bryan's, has great ground chuck but I've decided I want to grind my own (am I a control freak?).
What do I ask for? Center cut chuck? Do I need to buy fat from them, too or is there enough on the hunk of chuck?
I want to make meatballs and they are not good if too lean.
Updated 3 months ago | 12
Updated 6 months ago | 3
Updated 11 days ago | 5
Updated 4 days ago | 5
Updated 3 months ago | 10