Specifically, fat or fat substitute. Used to, any butcher in town would sell you all the fat you wanted to use in grinding sausage/burger. But for some reason this year they are all saying they can’t do that anymore. Most game meat is pretty lean and needs some kind of fat to keep the meat moist and edible. I’m kind of at a loss as to what will work. Any advice is greatly appreciated.
On another note, I’ve been using my kitchenaid with a grinding attachment for about the last 20 years. It’s finally getting worn out. So I bought the LEM Big Bite 32 this year. That thing is a hoss!!!

Pork fat. Local butchers here will sell it to you cheap. If you can't get regular fat, just use boneless pork country ribs.

Depends on what I'm grinding it for. If sausage, I use pork fat or in some cases mix in pork butt. For burger, I use beef fat that I get from a local butcher.

I got a bull elk this year. In prior years I added pork. This year, based on a recommendation from a rancher friend, I asked my local grocery store butcher counter for beef suet and they sold it to me. Worked out pretty well. I have a small kitchen scale and used a 90% elk : 10% suet mixture.

If you can’t get fat bacon works well.

quote:

Originally posted by 1967Goat:
I got a bull elk this year. In prior years I added pork. This year, based on a recommendation from a rancher friend, I asked my local grocery store butcher counter for beef suet and they sold it to me. Worked out pretty well. I have a small kitchen scale and used a 90% elk : 10% suet mixture.

This is what I do for my deer burger. Absolute best burger you can get (at least my daughter and I think so ) As to why they won't sell it, I have no good reason for it. Maybe try some of the smaller country type stores with a butcher? I bet they'd be happy to just about give it away.

Do you have a farmer's market in your area? They may charge a little bit, but you can generally get fat there.