That's maybe typical of a butcher? After the 'named' cuts are taken, there's plenty of meat left close to the bone. Trim that off, grind it up, maybe it's 1/3 t

That's maybe typical of a butcher? After the 'named' cuts are taken, there's plenty of meat left close to the bone. Trim that off, grind it up, maybe it's 1/3 to 1/2 of the total.