Can only comment on what I do, so take it for what it's worth.
I always start with partially frozen meat, both venison & pork. Either chunked butts, some times loins with a really good fat cap.
I am not trying to add much fat, as you can do that other ways, depending on its intention.
I always grind twice with the same plate.
My intention with the 2nd grind is not about texture, but rather to mix the venison & pork more thoroughly.
For us, the pork isn't about fat or flavour, but rather making more volume.
YMMV
+1.
I stuff bags on the second pass and I like the better mixing.
The coarser cut is nice if I make brats at a later date too.
