I’m a beekeeper during the day and meat grinder at night. I raise most of my meat for my family pork, chicken and quail. I have been processing meat for a couple of years and always wanna learn new stuff.

So has any one noticed that there is an optimal amount of times to grind meat (i.e. 3 times with pork for brats)?

Almost one week old and growing feathers already.

These are farm raised usually around 50 or 60 chicks at a time bred, and hatched, raised out, all here on the farm and of course butchered here too.