WARNING: Post Contains Pictures of Raw Meat.
Here’s the dilemma I faced: Ground beef 80% lean (which for some reason is now called extra lean?) was $1.88/lb in the big family packs and Boneless Beef Chuck Roasts were $1.79 (and a whole lot leaner, I might add). So what did I do? I bought the chuck and made ground chuck!!
I cut the beef into workable sized pieces.
I placed it in my food processor with the sharp metal blade and ground it up.
By the time I ground it all, I had almost 4 pounds of hamburger (guess what we are eating this week?!), very little mess, and fresh leaner ground meat than I could ever find at the store for the price I paid.