Why do we grind our own meat? First: the safety. Cuts of meat like steaks and roasts are least likely to be infected with bacteria (such as e Coli). Store bought ground beef can have meat from hundreds of different cows in it. More likely to be contaminated. Second: the taste! We feel the flavor simply cannot be beat. Also, we know it's 100% pure ground beef. No fillers. No preservatives or additives! Third: The cost. The price of ground beef has gone through the roof in the last five years or so. Although roasts are expensive as well, I still come out ahead when I compare the costs; especially when I get lucky enough to find good deals on the roasts to begin with. Since I'm freezing everything for future use, I have the opportunity to shop sales, watch for new mark downs and buy when I know it's a good price.
Note: I use a very (very) affordable meat grinder. No big name, no bells and whistles.
As a matter of fact, my husband saw it on clearance at the hardware store and bought it. I didn't even know I wanted one... until I started to use it. Now I never want to be without one. For a couple years now I've made our own ground beef but also I use it to make amazing chicken, spinach and feta sausages and ground chicken for enchiladas, etc. I also use a food vacuum (another buy my husband spied on clearance during a Lowe's shopping trip!). It is a very no frills, inexpensive food vacuum. You can of course freeze in freezer Ziploc or similar style bags though!
