Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24            ounces  meat from chuck neck bones -- (you will need abt 6
                        -- lbs
                        bones)
  12            ounces  bottom chuck -- boneles
  12            ounces  sirloin -- boneless
  6             ounces  meat from short ribs -- (you will need abt
                        -- 3/4 lb
  1          short rib  )
  6             ounces  filet mignon
                        beef fat -- as needed
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Cut the meat into long chunks about 1 1/2-inch wide. Visually inspect the chunks; if they appear to have less than 20 to 25 percent fat, mix them with strips of beef fat (described "braiding" technique). Season well with salt and pepper. In a meat grinder, grind together the boneless meats through a large grinding blade (with holes of 3/8-inch). Grind again. Loosely shape into 12 hamburgers. If cooking indoors, heat a large, heavy skillet over high heat. Add 2 ounces of beef suet and let it melt. Add six burgers to the skillet if they fit without crowding. Cook about 4 minutes on each side for rare burgers, or longer if desired. Repeat in the same beef suet with the remaining six burgers.

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium