Chicken backs have even more bone than leq quarters. I’d have to look that one up but to me, they’re almost like necks – very little meat. I’ve bought turkey backs from the store and they’re pretty much just bones. Without knowing more about the percentage of muscle and organ meat the butcher makes, I would still keep that relatively low. You might check out a commercial grinder or one you can find at a sporting/hunting store with at least 1/2 horsepower. They should be able to handle chicken parts without a problem. Large turkey necks and backs might be a problem. I use a 1hp grinder and I’ve ground 100 lbs in 15 minutes! It’s awesome! The packaging takes up the most time. Also, check out local restaurant supply stores. You should be able to purchase items by the case, 30 lbs or more at a time. The savings will add up quickly since you’re feeding big dogs and the grinder will pay for itself in a couple months. Oh…an extra freezer comes in handy too!
