I take 15 pounds of venison trim, 3 pounds of good beef suet, and a 5 pound chub of 73/27 ground beef (all parts frosty cold) and run it through the coarse plate. Then once through the fine plate into burger bags with the 2" tube. Make for near 80/20 ratio with great texture that I can serve to anyone without complaint.
Interesting... that is almost exactly how I run mine, but I use pork instead of the suet.
