Hello, all. I'm just curious about something. Yesterday a meat manager at a grocery store said that they regrind their ground beef before packaging it for sale. This is regular fine grind, and they regrind it on fine. They just open the chub and run it through their grinder. What would be the benefit/reason for doing this. I hadn't heard of this before. The only reason I can think of would be that it may "re-fluff the meat and possibly make it less dense after being in the chub????