So I bought one of these and I'm ready to make some hamburgers.

add 1/4 lb of beef heart for every 1 lb of beef you grind. save the bone marrow for other things.

>>8422422
Yeah; I typically get chuck and mix it with beef tallow chunks in the grinder; im for 60/40 (40% fat)....juiciest burgers in the world.....each one probably takes a week off your life though from being so fat

>>8422422
Fillet only, throw the rest.

>>8422422
Chuck for regular hamburger. Strip or ribeye if I'm trying to impress. Pork shoulder for homemade sausage. Venison meat scraps mixed with pork shoulder or chuck from my one deer a year.

>>8422422
chuck. and no.

>>8422422
>Does anyone here grind their own meat?

Absolutely. I make my own sausage too. Though I use an electric grinder...

What cut do you prefer? Should I add bone barrow?

For what purpose? For hamburgers I think short rib is easily the best, with brisket coming in 2nd. For chili, I like to use sirloin but ground with a really coarse plate.

Bone marrow is god-tier stuff. It has better uses than adding it to ground beef.