[DvlshAngel985]

Originally Posted by gemy

This is a tad off truly diet conscious; in so far as reducing the fat in your diet. But I always have my butcher grind my beef from a roast I select. Be it blade, or chuck. It does make a huge difference in the taste of the ground. I learnt that when I went to Crete on our honeymoon. I walked into a butcher's shop, had no clue how to speak Greek, but they had pics up over the counter; so with sign language lots of pointing I got it across I want a lb of ground beef. Then the butcher showed me three different roasts, and I was to select which one I wanted ground. I did, and I got to tell you that meat was so tender and juicy, we shopped there for the rest of our stay. It looked to me like a chuck roast we ground.

I do pay more pennies per pound for my meat, but the quality and taste is worth it, when you find a good butcher. Plus, I get shown the premium cuts, whenever I walk in to my butcher, and get phone calls when they have something unusual coming in. If I want beef ribs and they don't have them out, I just ask, and voila the butcher goes back and carves up some ribs for me.

Thank Goodness everyone here loves to eat, including all our animals, not a fussy eater in the bunch.

I took a nutrition class many years ago. (you won't be able to tell by looking at me ) One of the things the registered dietitian said was to look for cuts that had the name "round" in them. They are usually the cuts that have less fat.