aging chuck roast for ground beef

I have certainly planned to do some grinding – but I haven’t done it. We bought – I don’t know if it was a quarter or a half of a cow – from a 4H nephew of a friend. A person might be overwhelmed by the amount of “grind” (hamburger) one gets. I want to grind my own hamburger but I’ve already got so much hamburger and it is so GOOD. Store-bought hamburger is nowhere in comparison for flavor. I don’t know how to measure it for lean -vs- fat, but we love it in every recipe, including grilled burgers.

I’m looking forward to finding the right clod from a farmer, aging it, and processing it for good grind.

Toasty