I’m just going to throw this out there.  I get meat monthly from a local farm that raises their own pigs, chickens, and ‘beefalo’, which is a leaner cow, closer to buffalo.  Believe me when I say you can really taste the difference.  The bad side is that they’re not the kinds of cuts you’ll get from the grocery store or even the butcher.  There’s fat everywhere and makes it difficult to easily trim and still have a hunk to work with.

A few weeks ago, I used a recipe from “America’s Test Kitchen” to make my own corned beef from a hunk of brisket.  I had a 3.5lb and once trimmed it was probably closer to 3 lb.  No matter, still came out great.  So great that I didn’t have leftovers to make corned beef hash a few days later.  So out comes the other brisket from the freezer.  This piece was just terrible to work with and I wound up cutting it in half to get it looking good.  I gave up and went to the local butcher to get another piece.

But now I’m stuck with this brisket.  I can’t do much with it and I can’t put it back in the freezer.  Off to the Internet, and huzzah, I found people talking about using it for hamburger.  On their suggestion, I took the brisket, ran it through my KitchenAid meat grinder and added a few pieces of raw bacon in with the meat (only the equivalent of a slice or two for 1 lb of meat).  Added a few tsp of Worcestershire sauce, some dried onions, and some beef roast seasoning from Penzey’s and out to the grill they went.

Came out amazing.  Everyone enjoyed it.

So that left me with another few pounds left.  That also got ground up and used as a chili base.  Much yum was had.