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Stopped losing money on trim every week after I started weighing the fat bucket before and after grinding
Been running the same 20 lb batch of pork trim for sausage for 3 yrs and always came up short on my yield. Maybe 1.5 to 2 lbs lighter than what I paid for. I figured it was just water loss or my scale being off.
Last Tuesday I started weighing the fat bucket on the bench scale before grinding and again after. Turns out I was tossing almost 3 lbs of good lean into the fat bin because of how I was cutting around the silverskin. Not the grinder, not the scale. My knife work.
Changed my angle on the trim and now I'm within 4 oz of my starting weight every batch. Took me 3 yrs to figure out I was the problem.
Any of you weigh your scrap buckets or am I the last guy to think of this? What's your target yield on a 20 lb pork trim batch?
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