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Richard in Cincy

Depends on what I'm doing with it.

Veteran Member
5114 posts
Joined: Dec 12, 2005


Posted to Thread #29988 at 11:20 pm on Jan 12, 2018

I would guess that most roasts contain less fat than commercial ground beef which is 20% fat. I watched a local grocery making the hamburger back when they used to do that. They had a huge tub of chunks of fat they were grinding up with the meat cuts.

I trim what I need for what I'm doing and what the roast is like. It's an amazing deal doing it this way and as I said, the quality of the product is miles past the mystery grind of your average supermarket ground beef which could come from many different slaughterhouses by the time it's all ground up in those big factories and packaged.

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