I usually use my ground meat for taco meat, spaghetti, hamburger helper etc. so I do not add suet to my meat. For grilling patties I buy a cheap bag of bacon ends and pieces and grind that into some of the meat and form my patties before freezing a few bags of those. Do the majority of people add suet to all or just some of their meat? What are the advantages other than burgers staying together to adding fat to naturally lean meat?