I just wait till Dillons (Kroger) puts them on sale. 12# is usually my max weight, grinding or smoking.
Just trim anything that seems like you don't want it in your burger and then as I slice it into strips for the grinder, I remove the extra thick fat deposits from the point end. Chill the meat till almost frozen and grind through medium plate (3/16 ?). Vac seal and freeze. From my last one, 11.5# yielded almost 10 pounds of burger.
It's just better burger in my opinion.
