Have had a processor do mine for the past several years just due to time (processed my own when I was a poor college kid), but I ordered a LEM grinder yesterday. Will grind all but backstraps and tenders with fatty brisket (the point) at 70/30ish. Processor used that mix and it works/tastes great for everything you would use ground beef for (tacos, burgers, spaghetti sauce, meatloaf, etc). Buddy of mine makes jerky out of lean ground meat, and I really like that - I may grind some without any beef/fat added just for that purpose.
