To be clear, what I ground through the 3mm plate was about a 60fat/40lean trim mix. The lean helps the fat separate easily for better distribution. It also increases soluble protein for a better bind with the large chunks of meat. Grind first through 6mm plate, then through the 3mm plate....and make damn sure the meat/fat is below 32*F!! Preferably in the 30*F range. You will get a much better grind. Then chill it down to ~27*F stirring often to loosen the fat up. It should be crumbly and pebble like. will really mix easily with the lean like this.....you want it very loose!
