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DIY Processing - Trimming for grind
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<blockquote data-quote="UCStandSitter" data-source="post: 5224629" data-attributes="member: 22422"><p>Half frozen is the way. Especially if adding beef fat for burger grind. The fat will straight up melt if not.</p><p></p><p>As for trimming, I am compulsive. The wise older gentleman that taught me the ways of the processing jedi beat it into me and that man doesnt waste a single scrap. A good processing job is just that, A JOB. A lot of work if done properly but I find the meat tastes a lot better if I follow his sage wisdom instead of cutting corners. The beauty of everyone processing their own though is they can do whatever floats their boat. I like there are still some areas in this country where free men are allowed to make their own decisions and do what is right for them and theirs.</p></blockquote><p></p>
[QUOTE="UCStandSitter, post: 5224629, member: 22422"] Half frozen is the way. Especially if adding beef fat for burger grind. The fat will straight up melt if not. As for trimming, I am compulsive. The wise older gentleman that taught me the ways of the processing jedi beat it into me and that man doesnt waste a single scrap. A good processing job is just that, A JOB. A lot of work if done properly but I find the meat tastes a lot better if I follow his sage wisdom instead of cutting corners. The beauty of everyone processing their own though is they can do whatever floats their boat. I like there are still some areas in this country where free men are allowed to make their own decisions and do what is right for them and theirs. [/QUOTE]
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DIY Processing - Trimming for grind
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