Alan S > wrote:
> [ . . . ]
> I liked the system in the butcher shops in France when I was
> wandering there. There was no mince (or ground) beef on
> display, just the various cuts of different meats. The
> customer selected the cut they wanted as mince and the
> butcher put it through the mincing machine there and then,
> in front of the customer.
>
> That meant the customer saw exactly how much was lean, how
> much was fat and that no other ingredients or contaminants
> were included.
Except perhaps what was left over from the previous mincing.
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