That’s a lot of cattle some country is about to process, unless there’s more to the story
More unknown toxic fillers to the story is what it means.
I really wish I could find a local source for grassfed. I have decided this year that any deer I process is getting beef fat added going forward.
We've always added beef fat whether doing it ourselves or having a processor do it. I pkg elk/deer burger with 10% or 20% depends on what I'm planning. 10's the norm but that 20% makes some juicy ass burger.
A select few packs are ground with no fat.
