16 one ounce lengths may be packaged to a package to provide a very close tolerance to a one pound meat package the present system provides very low waste as there is no discard of bits and pieces which occurs with prior techniques the present system provides an increased yield as the meat is not continuously handled after slaughter thereby eliminating loss from chilling cutting or other handling steps the present technique does not require casing or skin and thereby eliminates steps of stuffing sausage in the casing and removal of the casing the present system is extremely sanitary and bacteria and mold growth is reduced due to the fact that sausage is not necessarily held in a chilling room or the like after slaughter fig2 illustrates the extrusion system of the invention the semi fluid sausage material is applied from the pump 16 not shown through the distribution conduit 18 to the extrusion manifold 20 the extrusion manifold has a generally conical configuration with the distribution conduit communicating with the apex of the manifold cone a plurality of outlets 40 are provided about the periphery of the base of the cone of the manifold 20 in the preferred embodiment sixteen outlets 40 are provided the lower ones of the outlets 40 are made slightly smaller than the upper outlets 40 to maintain even pressure and flow rate of material from all the outlets sixteen flexible conduits.