add more burger with no added fat to it, this will lean it up.

 

That film is probably fat from the deer that is not really edible but waxy. Thats another reason to butcher your own or at the very least take your business somewhere else. You can find that fat on the ribs too which require boiling as step one to remove it before saucing them up. In chop meat there is no salvageable solution as I see it Its easy to see the fat so its careless to grind it up

 

you could put alittle bread crumb when you make a patty.

 

brown with some water and strain when you use for chilli, hamburger helper, etc

 

Why are you eating film ? ,Try putting in your camera next time . [lol][hihi][rofl]

 

Yeah i have no where to do my own and i suck at it so off to the next butcher tks for info

 

Sounds like you butcher spanked it in your meet have you been paying on time

 

Yes im on time for everything. I did my job why cant they

 

I would say that is deer fat not pork fat.

 

It's definitely deer fat. You need to find a new butcher.

 

Deer fat will leave a film like that, sounds like the butcher didn't trim it out before grinding. I don't know if there's a way to fix it.

 

Name the butcher

 

ewww i ate rutting buck neck meat one time that had that waxy aftertaste.

 

I would say that is deer fat not pork fat.

Yup. Deer fat has a much higher melting point than beef or pork fat.

 

just plain nasty !

 

Well what can i do ya know. Atleast it tastes good its just that waxy after