Ah. A fantasy fulfilled. Our in-house condo market sells a cut labeled
'top rib' and also blade steaks from chuck, both at reasonable prices.
Yesterday afternoon, I spotted 3 packages, less than 2 pounds total, and asked the butcher to cut off the fat/gristle before grinding them together.
Made them the usual way with 3 slices good white bread + one egg + a tad of egg white, very little salt, chopped lightly to mix. I didn't even have parsley. Pan fried in butter not long after mixing.
Oh, what a difference the cut of the meat + prep soon after grinding made in the texture and taste. Now I know why my Mother's burgers
could never be quite duplicated. Heavenly.