just a tish NE of central ND | I wondring if I didnt hear the same fallow some weeks ago. What we do is to take all of our fat trimings and mix them with the lean trim of import meat and sell it again in suasages and hamburger so we dont waste the fat we cut off of the prime cuts of get less $ for soap filler and otehr products We sell our quality cuts at a premium and import the lean cheap and mix it in our fat trim to thin out the lean and make ground products, suasages and hamburger.
Yup..... we are eating our lard trimmings mixed with some one elses water buffalo. (imported water buffalo is marketed as beef and we are none the wiser.) |
2 Questions
