Why does nobody talk about hitting 1,000 pounds on the trim bin?

I weighed my fat and trim bin out of curiosity last Friday and it came to 1,000 pounds for the month, which is way more than I guessed. Now I'm stuck between two schools of thought: some guys say that trim is basically money down the drain if you don't render or grind it, and others swear it's not worth the labor unless you're doing volume. What's your cutoff for saving trim versus just tossing it, and does it change with beef versus pork?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.