If you had to grind your own pork ...

[shaun-in-to]

for a meatloaf (because you couldn't find it in your local stores, and your butcher wouldn't grind it for you because this is, after all, backwards Toronto), which cut of meat would you buy?

 

[CathyZ]

This happens to me here too, Shaun. I just buy a cheap cut- butt or whatever and

I grind with some extra fat. I just did it two days ago- to make some quick Italian sausage for spaghetti sauce.

 

[tammyarcadia-ca]

Don't worry I do it all the time- I usually use boneless country style

ribs, cause you can judge the fat and remove if neccessary, or a Butt roast, Boneless Cubes sold for kebabs or "chop Suey"- The only thing I found DIDN'T work well was a shoulder "picnic" style roast that I Used once- I don't remember why, I just remember thinking "I won't use that cut again!"

Or, try another store/butcher!!!!!!

 

[richard-in-cincy]

Find another butcher!