Boneless blade roast question

[pikergolf]

I bought a new meat grinder at Princess auto for making jerky. I see Superstore has boneless blade roast on sale for 4 bucks a lb. I would like to grind some for making burger patties. I had a look at the roasts, they are well marbled with some large veins of fat running through them. I like juicy burgers, should I grind up the whole roasts or remove the large veins of fat. I am thinking grind all of it, just want to check with the meat experts.

[LeroyvdH]

Grind them all. Americans call it chuck.

[The Cook]

I always grind all the roast, the more fat the better, I even throw in extra pork fat when I can get it.

[fishtank]

Grind it all for burger not too fine. Actually with chuck you can be more course !! I got a couple today going to slice them thin on the meat slicer to some teriyaki beef bowls / burger
Freeze it a bit 30 min then slice em thin like mm ( across grain) then package like serving size in zip lock .... to cook then just oil some mince garlic and salt pepper to a medium rare.. onto a toasted Sesame bun

[silver]

I think Co-op has burger on for 3$ a pound.

[LeroyvdH]

Thanks for the heads up on the roasts. I bought 2 beauties. 1 will be pulled next Saturday. The other will land up as steak and mushroom pies.

[CptnBlues63]

Originally Posted by LeroyvdH

Thanks for the heads up on the roasts. I bought 2 beauties. 1 will be pulled next Saturday. The other will land up as steak and mushroom pies.

I don't grind beef or pork since you can buy that ground. I do most of the shopping and always have and know the cost per pound very well off the top of my head. When I see a good deal on lean or extra lean, I load up with a couple bulk packs. Then I break it into one pound packages and get out my vacuum sealer.

I do grind wild meat. We do our own butchering and all trim goes through the grinder but I run out of that long before I run out of roasts. So if I want to make burgers or a superdelicious meat loaf (after all the ground wild meat is gone), out comes a roast or two and my electric grinder. I mix 50/50 with beef and my burgers/meat loaf are never dry.

If it were me grinding beef roasts, based on what you say about the marbling in the roasts, I'd trim out the big chunks of fat.........you won't need them.

[covey ridge]

I guess it depends on how much fat one likes in a burger. I prefer a bit more. Instead of ground lean I like Sobeys medium ground chuck. I also prefer to use chuck in stew.

To answer OP, I would grind it all.