oday I bought a pork shoulder from Walmart, planning to grind it for a recipe. While slicing it open, I came across something really strange embedded deep inside the meat—a weird, grayish-green lump that looks almost like a paste or some kind of growth. What’s even stranger is that neither the meat nor the lump has any bad smell, but the appearance is definitely off and unsettling. Now I’m not sure what to do. Could this be some kind of abscess, tumor, or infection from the animal? Or maybe a defect that went unnoticed during processing? Is it still safe to use the rest of the pork if I cut that part out? Or should I just throw the whole thing away to be safe? Honestly, I lost my appetite, and I’m worried about whether it’s safe for me or my family to eat. Has anyone else ever seen something like this before? Should I report it to the store?

 

Today’s grocery run turned into the start of a delicious kitchen project. While walking through the meat section, I picked up a beautiful pork shoulder with one goal in mind: grinding it fresh at home for an upcoming recipe.

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Pork shoulder is one of the most versatile and flavorful cuts you can buy. Known for its rich marbling and balanced fat content, it’s ideal not just for slow roasting and pulled pork, but also for grinding. The fat-to-meat ratio makes it perfect for juicy burgers, homemade sausages, meatballs, dumplings, and even savory meat sauces.

Why Grind It Yourself?

Grinding your own pork gives you full control over texture, freshness, and flavor. Store-bought ground pork is convenient, but when you grind it yourself:

• You control the fat ratio

• You ensure maximum freshness

• You can customize the grind (coarse or fine)

• You avoid additives or preservatives

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Plus, there’s something incredibly satisfying about preparing meat from scratch.

The Plan

After bringing the pork shoulder home, the first step is trimming off any excess silver skin while keeping most of the fat intact. Then, I’ll cube the meat and chill it thoroughly before grinding — keeping everything cold is key to getting a clean grind and preventing the fat from smearing.

From there, the possibilities are endless. I’m considering:

• Homemade breakfast sausage with sage and black pepper

• Juicy pork burgers with garlic and smoked paprika

• Classic meatballs for pasta night

• Or even fresh dumpling filling

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A Budget-Friendly Choice

Another bonus? Pork shoulder is often one of the most affordable cuts per pound, making it a smart option for meal prep. Grinding it at home stretches its value even further, allowing multiple meals from one purchase.

There’s something rewarding about starting with a whole cut of meat and transforming it into something completely different. Whether it turns into sizzling sausage patties or a rich, savory filling, today’s simple purchase is about to become something special in the kitchen.