Meat Grinding Question

Botch

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?  

sboz8

Put your meat cubes in the freezer for an hour and then grind. I don't use a food processor but that works with a grinder,

twlangan

I think your results would be much better using an actual meat grinder compared to a food processor.