It's always an option to take trim from all the steaks and roasts cut, plus neck meat and such down to a butcher to let them do all the grinding...burger is generally dirt cheap to have made. Some butchers have a minimum poundage of trim to be "guaranteed" your own meat back, so keep that in mind. I don't mind cutting steaks and such but grinding, mixing fat, stuffing into tubes and packaging it all gets real old for me.
It'll save a lot of $ by not having to buy a grinder, stuffers, etc. while taking care of the bulk of the animal yourself.
Just something to think about...
