Do you grind chuck or another cut and how do you determine the amount of fat that you grind in?
At this point I'm winging it, I don't have a proper grinder yet but I am pulsing the meat in a food processor and freezing portions for later use...it's not perfectly ground but works great in dishes that call for hamburger.
I pretty much cut all the fat off the roasts and have used chuck, bottom-top round, sirloin, london broil, etc. anything that is on sale.
When hamburger is $4-$5 per lb and a roast can be bought for $2-$3 per lb - I scratched my head and went 'hey, I can grind hamburger, why am I paying so much for stupid hamburger'