11 hours ago, billyhill said:Taking a break, so I have a chance to answer
I am a cuts guy. I grind from the muscle group on an as needed basis. A lot of that is driven by my wimpy kitchen aid grinding attachment making mass grinding a daunting task.
I have to agree with you on cuts. Friends of mine who hunt always grind everything except for the tenderloin and maybe a roast or two.
I used to watch my uncles break down deer with little more than knives and a hacksaw. They also did a pig every year but that's another story.
I've broken down lambs in the past and since it's pretty much the same anatomically I'd like to have a go.
Now I just have to convince one of my friends......
