Rick, did you keep the front shoulders whole?Just wondering how you use them.
This guy changed the way I view them,took them from "should i pack them out" to some of my favorite eating..
IMO, after trying it a guy will kick himself for spending an hour separating the meat from tendons on the front shoulder..cut them off,wrap in butcher paper whole and freeze them till ready.(sorry, not preaching, I do want to know how you use your tougher cuts, besides grinding)
Blade roast from the top, Osso Bucco from the shank..
I cut filets out of the Loins, keep the Tenderloins whole, separate all the muscles in the hind quarters and use some for cubes and the rest for Jerky. I grind the entire front quarters, neck meat, shin meat, and any trimmings....
