Pemmican news

[William]

I recently had to change the proportion of butter to meat from 1.4 parts butter to 1 part meat, to 2 parts butter to 1 part meat.
This makes the calculated fat (or EFA) percent =>80%

The reason for this is that some weeks ago I began to slice the meat about twice as thick, from ~1/8" to at least 1/4", and my grinder grinds finer, more like a powder.
Possible a result of changing from using the "ground beef" from the abattoir to solid meat. What the abattoir calls "ground beef" is trimmings, containing much (at a guess at least 25%) ground up tendons/connective tissue.