What should I check when grinding meat containing a high level of connective tissue?

When connective tissue is present, the real bottleneck is not motor power but whether cutting and discharge stay clear. Sharp knives seated tight against the plate matter most—blunt edges smear sinew into a film that blinds holes. Check hole size and open area: too small clogs, too large lets whole strands pass. Feed auger pitch and compression must push meat instead of slipping, or sinew wraps around the shaft and forces frequent stops. Trial with the buyer's actual recipe and near-frozen chunks, logging temperature rise, blockage intervals and cleanup time. If the machine is opened several times within half an hour, revise the knife-plate setup or add pre-cutting and trimming—bumping horsepower will not help. Accept on two-hour continuous output and sinew pass-through rate.