I want to start grinding my own meat for the first time, so what's best than a simple steak haché, basically a patty of freshly ground beef: It's tempting to think burger patty, but this won't be served with a bun, it will be plated with a side, and I believe it's typically much leaner than a burger patty. A bit of researched turned up that the ideal fat content is 5%, so way below burgers. Any idea what the best cut to use is? I can find answers on French websites but that's no help since French butchers make way more individual cuts in a cow than American butchers: VS Sirloin is on sale today, would sirloin work? New York steaks are also on sale and just a couple bucks more than sirloin, would they work? I'm basically looking to replicate the flavor of the typical French steak haché of my childhood ... cooked rare.