Last year my buddy and I took one of his deer to the processer that he uses. We went into the back and I saw them deboning hind quarters and putting them right through the grinder. They were making hamburger without taking the silver membrane and fat off of the meat. Is this normal procedure? I usually process all of my own and remove anything that isn't meat.
I dont know about normal, but its for sure lazy. Thats why i grind my on. You know what its like to eat a deer steak without the outer membrane removed, but hey when its ground up the customer want know the difference.
That is the difference between some one who dont care about quality. I allways cut off everything that I would not want to put in my mouth. I have seen guys run bloodshot meat through the grinder. It only takes a couple of people to get some bad meat and you will lose your businuss.
I'm sure if you went to many larger scale processors that you would find that this is a common practice. The real big time processors simply have to much volume to take the time to remove all the silver membrane and you surely are not getting "your" meat back in the end.
My worst nightmare: A knock at my front door, followed by the greeting "Hello, we're from the Government and we're here to help you."
Meat Processing
Posted - 10/30/2009 : 13:30:51
