[Wistar]

And, as a component in home-ground beef, irreplaceable due to the very high fat content.

My ground burger blend is equal amounts chuck (SRF wagyu if available), brisket (flank if I can't get brisket) and oxtail (very challenging to cut all the meat off the bone but absolutely worth the work). I use a Kitchen Aid grinder attachment and grind coarse.

Best burgers ever.

[ineedasername]

I've looked at the grinder attachment are was sure if 1) it worked very well-- mainly in terms hassle/speed 2) If it was too much of a hassle to clean between uses

[Wistar]

It does work well and it is not hard to clean. It is important to put the grinder, housing, disc and blade, in the freezer before use. Both the grinder and the meat need to be cold to prevent the fat from melting out of the meat due to the heat generated by the grinding.

I've not tried to grind more than two or three pounds at a time.