Sometimes things are so obvious you really don't notice them. Take pork butts for example. I've lost tract of how many I've chopped up for sausage since the first of the year, but it's been a lot and they have come from 5 different stores, depending on who has them on sale for 99 cents per pound. The last batch I ground was a double cryopack from Sam's Club. IBP brand on the package. My first thought was these are not too whoopie. Why so soft and squishy? My mind racing back to my old Animal Husbandry and Meat Science classes, my first thought was PSE. Huh? http://www.aps.uoguelph.ca/~swatland/ch9_1.htm Not the case at all. Today it all came into focus when I uncorked a Hormel butt that I'd picked up from Hyvee (it too cryopaced). The label say's "up to 12% water solution added" to make it moist and tender. Water added? To a butt???? Yup. So I look a little closer and the butts in the case at the Kroger are the same thing. Water added. The net effect for a sausage maker (aside from having to buy the water at 99 cents per pound) is to make the meat soft. Make that squishy soft. Great if you are going to smoke the entire butt (moisture makes that smoke ring), but not so great if you are grinding for sausage. I played hell getting those IBP butts from Sam's to freeze and firm up to grind and cubing them up before the grind was harder than it needed to be also. They never looked or felt right, although it was not noticeable in taste after the fact. In the back of my mind, I suspected they were old and spoiled. By comparison, two other local food stores sell their butts wrapped in plastic and setting on styrofoam flats. They have a nice bright pink color and are firm to start with. They cut up and grind up fine. For sausage, I'm going to avoid the water added butts.