All contents need to be blended to a pulp
what do you mean blended to a pulp? i mean my question is how to cut them up, because ive been working on preparing beefheart, and im trying to understand how that mincer or whatever minces that stuff, because the way i do it right now (its more work but) it is perfect size chunks and absolutely ZERO leftovers while fish get fat as heck eating it (just beefheart at the moment, but yes i will do the same w salmon, scalops and maybe mussels)

so my question is with these mincers is it possible to get just the right size cubes for discus mouth and none of that flaky too small or too big stuff?
coz if not, i will then just have to do it the hard way....