Question for you Brisket Burger grinders
I'm thinking about having a full packer ground up into hamburger. I can do it at home, but it will take a while. I'd rather have it done at the butcher.
Question is can I just hand them the packer and tell them to just grind it? Or is some of the fat cap trimmed off. Normally if a whole packer is ground up what percentage rate do you get.