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