I've finally decided to make use of the grinding attachment for my KA mixer -- also decided I'd like to try and get into the habit of making my own ground beef.
What is the best cut to use? I'm very confused -- I've read a bunch of old threads, some say to use chuck, others say don't use chuck. Some recommend sirloin. Does anyone do a "blend" of different cuts?
I'm looking for a somewhat lower-fat result, but I know you need a certain amount of fat in ground beef for it to cook correctly, and so that you don't get dried-out hamburgers.
Also, when buying meat for grinding, are we talking roasts or steaks? (That may be a silly question, but I'm meat-impaired. )
Any other tips?