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% A fat analysis unit, not shown, is maintained near the grinder 12 in order to make rapid fat checks regarding {HEAD ~ the fat content} of {TAIL ~ the sausage} being ground 
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 % A fat analysis unit , not shown , is maintained near the grinder 12 in order to make rapid fat checks regarding { HEAD ~ the fat content } of { TAIL ~ the sausage } being ground
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 OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH OTH HEAD HEAD HEAD HEAD HEAD HEAD HEAD REL TAIL TAIL TAIL TAIL TAIL TAIL OTH OTH