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

 

[part-time-Farmer-NC]

If you process your meat completely (as I do) you may want to think about a grinder that does more than grind. Some have for example a tenderizer attachment, sausage stuffer and think I remember a jerky slicer too.

I looked at using the meat grinder attachment for my kitchen aid. The reviews I saw said it wasn't optimal.

A good tip is to nearly freeze it and it grinds much better. At least for my grinder. I bought a bass pro one years ago, LEM makes theirs I think. I didn't know about the idea of using other attachments at that time.

 

[etpm]

If you process your meat completely (as I do) you may want to think about a grinder that does more than grind. Some have for example a tenderizer attachment, sausage stuffer and think I remember a jerky slicer too.

I looked at using the meat grinder attachment for my kitchen aid. The reviews I saw said it wasn't optimal.

A good tip is to nearly freeze it and it grinds much better. At least for my grinder. I bought a bass pro one years ago, LEM makes theirs I think. I didn't know about the idea of using other attachments at that time.

I know about partially freezing the meat and I do that. But I think, as HawkinsHollow suggested, my blades are probably dull. For the newer grinder I bought a set of new stainless blades and I think they are the problem. I already have a sausage stuffer, a Vevor one, and it does a great job. I have never heard of a tenderizer attachment and that could be useful, thanks for the suggestion. Speaking of stuffers, I have found that the Vevor one, which just uses a piston to force the meat into the casings, works much better than using the meat grinder screw. But this is comparing my KitchenAid meat grinders to my Vevor unit.
Thanks Again,
Eric

 

[34Willys]

Definitely check out LEM products. They are built solid.
I borrow my friends every deer season. Grinds as fast as you can feed it, and almost nothing remains in the auger. Very well designed.

Patrick

 

[masseyrider]

I have a LEM 1/2hp and it does a great job.
Just the other day I bought 2 pork loins of approx. 7-8lbs each. I cut them in 4 length wise.
Lenny grinds them as fast as you lower them in.
The motor never even warmed up.
Took longer to set up and take down than the 5 minutes to grind. I do a double grind.
Great texture.

Your problem, as has been mentioned, is dull blades but also as things have worn the gap between the blades and grinding disks.
I had a similar issue with an old machine my parents had.

 

[RobertEH]

I had an inexpensive (probably 1/4 HP) grinder that did the job for me for years. After a decade or more of use, it gave out on me. I queried my local hunting board for ideas and went for the #32 Cabela's Carnivore 1.5 HP.

OH MY WORD. what a massive uplift. This thing grinds and regrinds like a champ. it has an icepack that wraps around the funnel to keep things cold and that works like magic (it is wearing it's ice collar in the photo).

I can grind an entire deer in probably 15-20 min tops. most of that time is spent feeding the meat in and swapping out containers. I cannot feed it fast enough - it pulls the meat in all by itself. I live in fear that it might grab a finger and grind my entire arm off before I can hit the stop button (not really but man can it grind up meat...)

I also picked up the foot controller as that makes stuffing sausage casings so much easier.

I am sure the LEMS are great as well, but the Carnivores are well rated and have a fantastic reputation - even if you go with a lower HP rating.