I dont add anything. I have never had an issue with the lack of it for most things. When I cut my own animal I spend more time trimming fat and silverskin and such than I have noticed from the grind I get back from the butcher. One of my batches the grind was pretty much all red, no white specks in it at all. We do have family grown beef so if I am entertaining and making burgers I will add some beef grind to it to hold the patties together a little better but that is about it.
