Why does nobody talk about grinding burger fresh daily vs once a week

I ran my shop in Bakersfield for 6 years grinding burger every morning, then switched to one big grind every Monday to save time. The first month I saved about 4 hours a week, but 3 regulars asked if I changed my beef mix, and one said the patties "tasted flat." Now I'm stuck in the middle: fresh daily costs me labor, but that Monday batch sits in the case losing flavor by Friday. What are you all doing, small daily grinds or one big batch and pray?

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