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General Discussion 16

Pros/Cons of in house grinding for burgers

Jamie Eats Burgers | Nov 23, 2009 05:45 AM

Its easy for any jerk off the street to say that a burger restaurant should grind in house. However there are many factors that have to be considered such as capital for equipment, source costs, labour costs, etc.

How do you chowers feel about this in comparison to outsourcing a grind of beef?

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