I was given a kitchen aid meat grinder attachment for Christmas and love it so far.
I want to find out more about which cuts of pork I should buy for grinding. Specifically, I want to make loose or caseless pork sausage for now, and eventually sausage in the casings.
I bought a frozen pork butt from my butcher, which I think will be perfect, but what else should I look for? How well does tenderloin grind?