The hot boned meat coming off the boning table 10 is fed into a grinder 12 and is checked for {TAIL ~ fat content} to maintain the fat content at {HEAD ~ 35%} A fat analysis unit, not shown, is maintained near the grinder 12 in order to make rapid fat checks regarding the fat content of the sausage being ground 
The hot boned meat coming off the boning table 10 is fed into a grinder 12 and is checked for { TAIL ~ fat content } to maintain the fat content at { HEAD ~ 35 % } A fat analysis unit , not shown , is maintained near the grinder 12 in order to make rapid fat checks regarding the fat content of the sausage being ground
OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH