1. Chill the meat and the food processor blade in the freezer for 20 to 30 minutes. Cold meat and equipment make grinding easier and yield a better texture. It will also help keep the meat at a safe temperature while you handle it. Cut the meat into small (about 1” to 2”) chunks.
  2. Transfer the meat to the food processor bowl. Pulse the food processor (about 10 times) and check the consistency. If necessary, remove the cover and use a spatula to move the meat off the blade and back into the bowl. Continue pulsing until the meat reaches the desired consistency—finely ground, but not pasty. MORE: Pink Slime Is Baaaack… 
  3. Remove the ground meat with a spatula to a plate (if using immediately) or wrap tightly in plastic and store in the refrigerator for 2 days (or form into desired shapes/portions and freeze up to 3 months). Immediately clean dirty equipment with warm, soapy water and sanitize work surfaces.