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1 hour ago, rotuts said:
do you chop up your own
Mett ?
Ive forgotten.
or o you have a favorite
or two
butchers where you get it
extra fresh ?
if you chop your own :
what cuts do you use ?
why do your butchers use ?
and fat ( finely chopped ) @ 25 % or so ?
Normally, you go to a good butcher. Only if you partake in slaughtering the animal you’ll make your own. Freshness is key, and “just” grinding up a piece of purchased meat might not be enough in that regard.
28 minutes ago, rotuts said:
do you chop up your own
Mett ?
Ive forgotten.
or o you have a favorite
or two
butchers where you get it
extra fresh ?
if you chop your own :
what cuts do you use ?
why do your butchers use ?
and fat ( finely chopped ) @ 25 % or so ?
Normally, you go to a good butcher. Only if you partake in slaughtering the animal you’ll make your own. Freshness is key, and “just” grinding up a piece of purchased meat might not enough in that regard.
