I have a customer wanting to have us private label some 100% beef brats. This isn’t something we have done too much of and it seems when we do the texture is off. Any tips or processes on making 100% beef products?

I have a customer wanting to have us private label some 100% beef brats. This isn’t something we have done too much of and it seems when we do the texture is off. Any tips or processes on making 100% beef products?

It is dry and crumbly. They also seem to shrink significantly when cooked.