If you are still asking the question "Why should I grind my own meat?", all I can say is that you probably haven't been following this website for too long. The advantages are numerous, but here are just a few:
It's safer. Prepackaged beef can contain meat from hundreds, even thousands of animals, and not necessarily from the nicest bits, either. This means that you've got to be extra careful when cooking with prepackaged ground beef—chances of contamination are higher, and medium-rare burgers are a dicey proposition.
Better flavor. Unless you have a really great butcher, you're stuck with whatever ground beef the supermarket has on hand. Usually, you know nothing more specific about it than the fat content. Grinding at home allows you to control what cuts go into your grind, along with the fat content. That means tastier burger patties, juicier sausages, and richer ragù.
Better texture. Preground meat sits in its packaging, slowly being compressed and oxidizing. Grinding meat fresh lets you keep it nice and loose, improving both moisture levels and texture after cooking.
It's cool. Anyone who makes their own sausage or grinds their own beef for their burgers gets instant street cred in my book.
While it's possible to grind meat in a food processor, or even to chop it by hand, a dedicated meat grinder is your best option if you plan on grinding meat on a regular basis. Here's a basic guide on how to select, use, and maintain your grinder.
