Rant: a 60/40 fat ratio makes mush, not sausage

I was flipping through an old copy of Kutas at my shop in Tulsa last week and saw where he pushes pork butt with a 60/40 lean to fat blend for fresh sausage, which goes against everything my granddad taught me at his counter 20 years ago. We ran 10 pounds each way on the same grinder, and the 60/40 batch tasted greasy and fell apart in the pan while a 70/30 batch held its shape and browned right. Anyone here running 60/40 on purpose, and if so what cut mix gets you there without that greasy mouthfeel?

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