Speaking of "grinding" chuck for burgers ... I have just about always ground my own, or had the meat department at the supermarket grind a roast of my choice.
However, lately, many supermarkets in my area will NO LONGER grind a roast for me. They cite "cross contamination" as their reason for refusing to grind meat from their own counter. That sounds like an excuse to me.
Of course, I still have my trusty KitchenAide meat-grinder attachment (which I have just about worn out - the attachment, that is), AND I have my grandmother's mechanical meat grinder (now a cherished antique) so I will still grind my own beef and pork.
But it seems to me that the increasing number of refusals to grind meat, OR
to serve a burger up the way I request it (usually medium rare) is starting to p*** me off.
What do you think? Are they legitimately concerned about our "health" or are they just being obnoxious?
How I long for the return of the good old-fashioned butcher shop (which is getting harder and harder to find)!