Okay, don't bap me if this is already covered here but I couldn't find it quickly and am heading to the store first thing in the morning. One of our local groceries has large chuck roasts on special. I've been considering grinding beef for hamburgers. Is this the cut I want? Will it have enough fat? Is there something else I should know? And, if you want to weigh in on technique, that's fine too. I'll be using my KA standmixer for grinding. Thanks all.