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Your grind would be on the lean side (which is not a bad thing).... unless you bought a small chuck roast for the mix. One other option is to add 20% pork butt.
Depending on your plans for the ground meat, but mixing 20% bacon into the grind makes excellent burgers. You can pick up those bulk packs of bacon ends and pieces for this. They are a little cheaper than sliced bacon. Both round and sirloin are lean but work great this way.
Round and "sirloin tip" are both from the rump and flavorful meat. Blend in the fat trim from your brisket (I prefer an 80/20) and you have butcher quality ground beef.
great news! thanks for all the replies and support. Hopefully I can get a grind done on Saturday. Im out of ground beef, but my last few weeks of work are kinda killing me. My wife was done 1.4.2021, im not done till 3.1.2021. 6 weeks...hopefully it flys by, but so far its like a slow root canal.