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Meatgistics - Walton's - Community

Fat Analyzers

Scheduled Pinned Locked Moved Meat Processing
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  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #1

    I didn’t see this as a topic, nor could I find a search of all the topic, but how important do you think a fat analyzer is for modist sausage production of about at least 1000 pounds a year?

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #2

    Calling a 1,000 pounds a modest amount, is being modest.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #3

    Chef I think it all depends on the trust you have in your meat source. Univex makes a few different styles but the one we sell is the FA73 which extracts the fat from the meat and then tells you the % fat. It is extremely easy to use and very accurate. You can usually get a sample in just a few minutes.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • C Offline
    C Offline
    Cabelas90 Team Blue
    wrote on last edited by
    #4

    Chef Like Jonathon says it all depends, Do you trust your source? Although with that kind of production i feel like it would be a good investment. Eventually you will be able to look at it and be within a % or 2 but its always nice to be able to double check your self, your employees and your suppliers. Also the Waltons one works great and is easy to use.

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