Quote Originally Posted by Rjk View Post
usually not these days.

the EU forced suppliers to clearly label mechanically removed meat , so a lot of manufacturers moved away from it as consumers don't find it appealing apparently.

however under the definition of "meat" that has to form 42% of a pork sausage, up to 30% can be fat and 25% can be gristle and connecting tissues. so perhaps as little as 45% of that 42% is what people would actually recognise as meat.
Don't know about anyone else, but I have quite the appetite now.