Help please with meat grinders

[etpm]

Hey all you meat grindin' fools, I need help. I have been grinding all the ground meat we consume since about 1982. I used to use a 1936 KitchenAid mixer with the meat grinder attachment, then graduated to a newer model a few years ago. My problem is that even using the plate with the largest holes, which are a little over 3/16" diameter, the meat still isn't as coarse a grind as I would like. In fact, the meat gets mushed so the texture is not like the texture of a good hamburger at a good restaurant. My wife complains that it is almost a pate`. I'm wondering if I just need to buy a dedicated meat grinder instead of using the attachment on my mixer. If that's the case I would love some recommendations.
Thanks,
Eric

 

[HawkinsHollow]

I would look at sharpening the blades on the grinder. But yes, I also think a dedicated grinder would make short work of that job as well.

 

[etpm]

I would look at sharpening the blades on the grinder. But yes, I also think a dedicated grinder would make short work of that job as well.

I think that just might be the problem. The new grinder has new stainless blades and they may not be as sharp as the old 1936 grinder blades because they are not as hard. Anyway, I'm gonna slick up the blades on both the new and old grinders and see if it makes a difference. My wife says the problem started with the new grinder attachment. And in the end I may just, after more than 40 years, cough up the dough for a dedicated meat grinder. In any case I will report back about my results. It will be a week or two but it will happen.
Thanks,
Eric