>Sheldon, You may be right, I am not familiar with the machines the
>butchers use, but I have never seen a speck of red meat when I get the
>chicken ground and I have assumed that the meat grinders are cleaned
>after every use. I really do not know whether or not they are.

I should hope they're not grinding red meat and poultry in the same machine...
butcher shops have more than one grinder, and they are not cleaned until the
end of each shift. Years ago my mother would occasionally send me to the
butcher for a couple pounds ground beef shoulder, she'd send me with a dollar,
a large onion, and a couple stale rolls... with instructions to tell the
butcher to pass the onion through first, then the meat, and the bread last...
if that butcher valued his life he'd do exactly as my mudder said... and back
then there'd be change from that dollar too... oh, and I was supposed to ask
for chicken livers, those were free to regular customers. same as fish roe from
the fish monger was free too, along with the makings for fish stock. I still
love poached fresh water fish roe, when I can get it. Naturally a meat grinder
is manditory for making gefilte fish... yeah, I know it can be chopped in a
wooden bowl, but... a grinder is quicker, and the results more uniform... don't
forget to grind in that carrot and potato while you're at it, the parsley and
the matzo too.
And those fish balls folks make ain't gefilte fish at all, those are simply
fish balls... real gefilte fish is *stuffed* (gefilte) back into its own skin
and poached. Truth be known gefilte fish ain't Jewish at all... it's a 10,000
year old Eskimo dish.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
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