The term “time-tested” may not properly describe the processes of grinding and stuffing meat, simply because it may not infer enough distance in time. To be certain, grinding protein is an art and skill that dates forever, and stuffing of meat into casings is just as longstanding a tradition as far as protein-processing goes.
Although an untrained eye might assume that grinding and stuffing are simple, unscientific, straightforward processes, those in and around the meat industry know that there’s much more than goes into the making of ground meat and sausages, particularly in the grinding and stuffing phases.