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Unread 03-02-2009, 07:24 PM   #1
BBQ Grail
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Default 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.

Thanks...
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