[This post was split by the Chowhound Team from this post on the Midwest board: http://chowhound.chow.com/topics/6570...]
I don't want to sound snooty, but I just started grinding my own meat and I'll never go back to prepackaged ground again. I ground up ~5 pounds of beef and bison chuck and it took maybe 10 minutes between cutting the roasts and grinding.
At worst, I'll buy a piece of chuck and have the butcher grind it for me.
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