grinding your own meat

[dollyanna]

I bought a quarter cow last winter but didn't really get a full say in how it was cut (a bunch of people in my CSA went in on some cows together). So, I have more roasts than I want, and I'm starting to run low on ground beef.

My question is, which roast cuts would be the best to grind? I've got arm roast, chuck roast, top round, and sirloin tip. I think I've seen ground chuck in the grocery store before, so I was thinking that would be good. Can I grind the arm roast? I'll probably do the others as actual "roasts."

Any tips on grinding? I have a kitchenaid with the grinder attachment, but I've never used it!

Any tips on storage? I know you're not supposed to re-freeze meat that's already been frozen. But it I cook it first, I can freeze it, right?

[gardenmommy]

I think any of those cuts would be good ground. I would probably do the chuck, just because I really like a sirloin tip roast and top round. Arm roasts are good for stews or pot roast, if you like that sort of thing, because they generally need a longer, slower cooking. I've also cut them into chunks and cooked them in the pressure cooker with good results. As far as refreezing the meat, I would cook it up after you've ground it.