We decided to buy a quarter of a locally raised, grass fed beef. It was 125 lbs. of steaks, roasts, and hamburger. I have been buying Kroger 80/20 ground beef. Frying that up always left a lot of juice and fat in the pan but the new grind was quite a bit leaner than that. I cooked two half pound burgers and there was barely anything left in the skillet. I am going to have to rethink my cooking method when I make burgers out of it. It should make fine chili but I may have to add fat to it for sammiches.