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I grind chuck and sirloin for burgers and chili and meat loaf. I usually do a 50% mix of each for chili, and pure chuck for burgers.
I really love my grinder. I simply never buy ground meat anymore. It’s often more expensive per pound than a large chuck roast or a whole sirloin. So now I just buy chuck when its on sale and a whole top sirloin subprimal at any time, cut them into one or two pound chunks (it’s good to have a variety of weights), vacuum seal them and freeze.
When ground, both select and choice grades are excellent.
For dry aging, I prefer to start with prime grade beef. By the way, dry aged and marinated cubed top sirloin is the best beef I’ve ever used for kababs.