They can go ahead and grind alot that junk meat. But when you see my burger I ground, and bologna I make, you don't see a spec of white in it. You don't feel like you just chewed a candle after eating my stroganoff, or spegetti. The only time I have taken my deer to a butcher was when I had a emergency and had to leave on a flight that night. That was the biggest waste of 55 dollars i ever spent. I would love to find a butcher that would take the time to cut out all the grissle, fat and blueskin from the meat. I understand however its too time consuming, but if you watch these butchers while checking in your deer and see what they throw into your ground, you might be sick. If it has red on it, it gets ground is thier motto. Now, I admit, it took me last week 7 hours from start to finish to butcher two deer. Thats grounding, vacuum packing, slicing and trimming. It takes a butcher 90 min for one.