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Choosing added fat for ground venison
Plan ground venison around burgers, chili, or other meals, confirm added-fat charges, and understand why grinding requires careful cold handling.
Published October 16, 2026
Reviewed October 16, 2026
Call (615) 604-3887Ground venison and added fat
Match your ground-meat order to meals without assuming a standard fat blend.
Full transcript
Ground venison can be used for burgers, chili, and other meals, but your preferred fat blend depends on the recipe.
Country Boy Trades offers added fat for an extra charge. Ask the shop to confirm the type, amount, and fee.
For home processing, keep meat and equipment cold and follow the grinder manufacturer’s instructions. Never push meat with your fingers.
Grinding does not make spoiled meat safe. Keep raw ground meat separate from ready-to-eat food.
Penn State Extension recommends cooking ground game meat to one hundred sixty degrees Fahrenheit, checked with a food thermometer.
Start with the recipe
Ground venison can serve different purposes: chili and sauces do not necessarily need the same blend as a burger. Tell the processor how you intend to cook it rather than requesting a percentage because it is popular online.
Country Boy Trades confirms that added fat is available for an extra charge. The fat source, blend ratio, and fee are not published as fixed shop policies. Ask before the order is finalized, especially if you avoid particular ingredients.
Source: Owner-provided business information; Penn State Extension: Proper Care and Handling of Venison from Field to Table
Keep home grinding controlled
For home processing, use only sound, clean meat and follow the grinder manufacturer’s assembly, cleaning, and operating instructions. Keep meat and equipment cold, work in manageable batches, and refrigerate portions not currently being processed.
Keep fingers and loose items away from the feed opening and moving parts; use the supplied pusher and disconnect power before cleaning. Grinding spreads whatever is on the meat or equipment through the batch. It is not a way to use spoiled or contaminated scraps.
Source: Owner-provided business information; Penn State Extension: Proper Care and Handling of Venison from Field to Table
Package and cook for the actual product
Portion ground meat into useful meal amounts, label added ingredients and dates, and refrigerate or freeze promptly. Do not assume the storage instructions for a cured product apply to raw ground venison.
Penn State recommends cooking ground game meat to 160°F, measured with a food thermometer. Check the center of burgers and other thick portions; surface browning and added fat are not reliable indicators of safe internal temperature.
Source: Owner-provided business information; Penn State Extension: Proper Care and Handling of Venison from Field to Table
Checklist
- Explain intended meals.
- Confirm fat type, amount, and extra fee.
- Follow grinder safety instructions.
- Label ingredients and dates.
- Check ground game cooking temperature.