I just got a KitchenAid grinder attachment for the purpose of grinding meat. (Exciting!) Last night I tried grinding beef for my first time ever. (More exciting!) I had a 3lb chuck roast that I cut into chunks, partially froze it, froze the grinder attachments, etc. For the most part is went really well.
But - I found you really do have to remove every last little bit of any connective tissue. I had to clean out the grinder about 4 or 5 times because some little bits of connective tissue clogged the grinder plate.
I feel like I ended up throwing away quite a bit of trimmings. I couldn't scrape away every single muscle bit from the gristle and I feel a little guilty about wasting my good quality, local, organic chuck roast.
Is there something I can do to make better use of the meat? Is this normal?
p.s. I was going to weigh everything to get an exact measurement of how much I had to throw away, but my new scale I just bought didn't work!