Took me 3 days to figure out my grinder was the problem, not the meat

I've been cutting for about 5 years now, mostly pork and beef for local restaurants. Last month I kept getting this weird smearing on my ground chuck, like the fat was melting instead of cutting. I switched suppliers, tried colder meat, even cleaned the whole rig twice. Finally on day 3 I noticed the auger had a hairline crack near the end, just enough to let the blade wobble. Replaced the auger for $35 and it cut clean instantly. How often do you guys inspect your augers, or am I the only one who learned this the dumb way? Anyone else trace a mystery quality issue back to a tiny part like that?

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