When a butcher makes hamburger he usually only grinds up the lean part of the bull at first. Then he adds varying amounts of suet to satisfy the customers. Some people like a lot of fat, others like a lot of lean. Fat is real tasty, that's why greasy foods are so popular. At the supermarket you see ground beef listed as 95% fat free, 75% fat free, extra lean, etc. That comes from the amount of suet they add to the basically lean beef they have to begin with. The only other thing we ever added was red dye. Natural meat color, after it sits awhile, is grayish purple, not attractive, so they dye most meat to satisfy the customer. By the way, they also add water to most meat to make it weigh more. They say it helps keep the meat fresh, but that's just a lot of bs. Jack Childers in OKC International Society of BlackSheep Genealogists http://www.gbnf.com/genealogy/childers/html/surnames.htm "I've traveled a long way and some of the roads were not paved" Jaxone1234@msn.com