Might add to the other replys, tell the butcher what percent of fat you want in your hamburger. We prefer all the tough meat in to hamburger, makes alot of different ways to put meat on the table. Hamburger, meatloaf, chili, chopsteak for breakfast, loosemeat for buns or sloppy joes,put it in spagethi,mix it with deer meat, just a few of the ways with ground round, but get all the steaks and good roasts you can. Someone suggested tenderizing, diffently do it. Dont expect a lot of meat, for there is a lot of waste on a critter. We used to do 3-4 critters a year for 4 different familys, also processed hogs. Makes me hungry for prime rib tonite for New Years eve.
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