I've recently converted to grinding my own meat and I am curious how "clean" your trim meat is before running it through the grinder. Although large pieces of fat and pure sinew/silverskin were discarded, I sent a lot of that stuff through the grinder. I operated under the assumption that "trim pile" got its name for a reason. As a result, my grind definitely has some small white sinew-y bits in the mix.
Although I am not overly bothered by it, I am curious if those of you who have been doing this longer have a particular practice? For instance, the ribs on this deer were a light pink they were loaded with so much sinew and fat (did not stop my from grinding most of it)--aside from this clogging up the grinder some, any downside to grinding all that together versus grinding cleaner cuts?
Thanks in advance.
Although I am not overly bothered by it, I am curious if those of you who have been doing this longer have a particular practice? For instance, the ribs on this deer were a light pink they were loaded with so much sinew and fat (did not stop my from grinding most of it)--aside from this clogging up the grinder some, any downside to grinding all that together versus grinding cleaner cuts?
Thanks in advance.