I have the kitchen aid meat grinder attachment (that I STILL have not yet used) and have read different recs for the meat.
One is chuck, sirloin and brisket and another is chuck, sirloin and boneless beef ribs. I read that brisket is more of a liver flavor and I really don't like that so am leaning toward not using brisket.
What's your favorite combo?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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