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Meat Grinder Basics
by Garrison Pence
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Overview
Home meat grinding, whether for processing venison, making sausages, tartares or just configuring a custom blend of different types of meat not available in the meat market, is undergoing a resurgence. At one time, every kitchen had an old hand-cranked meat grinder that was put into service whenever hash or meatloaf was on the menu. Today, there are considerably more choices, including hand-operated and electric meat grinders. Choosing one will require a look at how, and how often, it is intended to be used.
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The Principle
All meat grinders, from the simplest to the most complex, operate on the same principle. Cut-up pieces of meat are fed into a hopper, a worm screw pushes the meat through cutting blades and then through a perforated plate sized for the degree of fineness required. For best results, the meat should be thoroughly chilled.
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Manual and Electric
A manually operated meat grinder simplifies the process and will make the job much quicker than cutting up the meat by hand. It also produces more consistent results. Manual models are generally freestanding and attach to a countertop by using either a suction cup or a C-clamp. The latter is preferred. Choose a model that is resistant to rust and corrosion. The best are cast iron with a zinc coating, including attachments that are either stainless steel or plated with zinc or chromium. The cutting edges of the worm screw should be hardened steel. Avoid models with plastic parts. Plastic is not only difficult to clean of meat fats, but may deform under pressure and jam the machine. A hand-cranked grinder will process up to 3 lbs. of meat per minute. Many of the older models turn up at estate sales and despite being used for decades are still serviceable and inexpensive.
Electric meat grinders are a staple in the professional kitchen where they are called upon to grind fish, chicken and other ingredients that would be macerated by other types of machines. Look for an electric device that is easy to disassemble and clean, made of sturdy noncorrosive metal and that has sausage-stuffing accessories. If the menu calls for meats to be ground on a regularly or for large batches at a time, the electric would be the best choice.
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Alternatives
Food processors make serviceable meat grinders for the occasional conversion of chuck roast to hamburger. Perform the operation in small batches with small, cubed, well-chilled meat pieces and pulse with steel blade attachment until ground sufficiently. Handle the finished product carefully because it tends to compact easily. If the kitchen is equipped with a stand mixer, check to see whether the manufacturer offers a meat grinder/sausage making attachment as an option. Many do, and they not only work very well, but are a less expensive option than purchasing a single-purpose meat grinder.
