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Meat Grinding Question

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Botch
Botch Posts: 15,471
edited May 2012 in Beef
Do any of you grind your own hamburger from chuck?  I picked up a good-looking, 2-lb chuck roast to grind myself (was going to make umami burgers again), it looked to be about 20% fat (if you can eyeball such a thing) and I cut it up into 1" cubes, put half into my food processor, and gave it 8 or so 1-second pulses.  The "fat" in the meat seemed more like connective tissue, and didn't grind up like I expected it to.  
Any hints?  
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