I finally figured out why my ground beef was always gray in the case

Ran my grinder setup the same way for 4 years at my shop in Tacoma before a old timer told me my grind was heating up from friction and that is why it turned dull gray within a day, so now I chill the head and meat down hard and the color holds for 3 days instead of 1, has anyone else had this happen with theirs?

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