Quote:
Originally Posted by T-Bone
50% deer 35% boneless skinless chicken thigh......15% ribeye fat
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I've heard about the ribeye fat but there's no way my local butcher gunna part with that . He throws that in the fresh sausage for 6 something a pound....Along with the other less desirable scraps...Thats why I grind my own beef , preferably shoulder roast on sale and boston butt on sale for sausage ...