Wut? I'd have to answer never, since I'm still in one piece. ;)

How did no one think of this yet?

<iframe width="560" height="315" src="https://www.youtube.com/embed/00c1hibtxRU" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

What cut of beef do you use for burgers?

We grind a lot of meet here at home. And have had them all I think.

If serious and want to do like whole pork butts for pork burger or home made sausage, the volume and speed of the Lem line is awesome https://s3.amazonaws.com/cdn.lemprod...L_Left_WEB.jpg

Number 5 is perfect for home, all stainless and has all the attachments to stuff sausage should you go that way

We try to grab sale briskets and sale Chuckroasts for burger 60/40 chuck to brisket is so much better than anything in store ground. For now, sale meat will not be a thing but in time it will come around

Chuck roast primarily. Sometimes I add a little fat. Kenai Lopez Alt has a good mixture for burgers using chuck, some oxtail and another cut. It’s spectacular.

im still not sure if were talking about bobs and vagene, or actual meat grinders.

Thanks. I was curious about the fat.

If I'm grinding straight chuck, I have added lard, fatback, pork belly, and bacon to add some fat.

Now that I'm at work, I found the article about blending burger. If you get a meat grinder and want to make truly spectacular burgers, give it a try. It's well worth it.

https://aht.seriouseats.com/2009/10/...s-of-beef.html

I have a a 1hp LEM. Runs like a champ.

Do you get bogged down by his Sausage?

I'll let you know once they're done grinding.