Sounds like a plan lucky my old butchering skills can be of some use.
Meat already run through on the course plate, doing this will make it easier for the mincer to pass the actual meat pieces through instead of running it through on the fine plate- it stops it getting hot
Course mince being put back through the fine plate
Hmm looks just like I used to do at work
1.6 kg this is just part of the animal- I will work it our for you all just how much we get.
frozen rump steak - slightly thawed so I can cut it up into steaks
The old Victorknox, still working for me, I have had it since 1990
Close up of the venison rump- see any Fat- me neither!
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