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Used to grind trim into burger at 80/20, now I keep it separate and my waste dropped $200 a month
For 6 years I ran every bit of trim through the grinder because that's how the old owner taught me. Two months ago I started sorting it into three piles instead: clean fat, lean trim, and the stuff with too much sinew. Now the lean trim goes into sausage, the fat gets rendered for tallow, and only the sinew pile hits the burger bin. My scrap weight went from about 40 pounds a week down to 12, which is roughly $200 saved every month at my shop here in Boise. Curious if other guys are separating trim or just grinding it all together like I did.
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sullivan.abby23d ago
Ha, hate to say it but that sounds like a ton of extra work just to save a couple hundred bucks.
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