I owned and managed my own food store for 20 years. I also cut most of the meat which we sold. I took every opportunity to learn from retired butchers that worked for me. Different meat grinds differently. Fascia - the silver - is what is giving you problems. Cut it off. Next, cut the meat in shorter peaces. You can not sharpen the knife and plate. Take it to a machine shop and have them do it on a surface grinder. You can order on line - WALTONSinc.com Another trick is to add a washer on the worm first, then the knife and last the plate. One more thing, the knife must be used on the same side of the plate. It"s the little things that give you problems. Happy Butchering Ed
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