Well Since my unapproved purchase of a meat grinder last year I have successfully made breakfast sausage pretty cheaply. $1.00 a pound. Well I was recently in the freezer and noticed I have many Angus chuck roasts (The one Marked not for sale Especially BobBrisket) Wife prolly will make one of them this fall. I was thinking about grinding up half of them (6) into ground chuck. Do I need to add any fat to get the burger to 80/20 mix? Next I am sure she will beat me up for the unapproved meat slicer I bought...