Bought 42 pounds of boneless pork shoulder butts. Took 1 1/2 pounds of lean (3.5% of starting raw weight) from the top shoulder blade area (Supraspinatus muscle) to slightly increase the sausage batch fat percentage. Estimated another 1 1/2 pounds of combined bag purge and objectionable material trim loss. 42 starting pounds minus 3 pounds… Read More »