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West Central Wisconsin | I've ground hundreds of pounds of meat with a Cabela's branded #8 grinder over the past 20 years. Somewhat similar to this current model, https://www.cabelas.com/p/cabelas-deluxe-meat-grinder It still works great but I wanted more capacity so went with the LEM #32, "Big Bite" grinder. https://www.lemproducts.com/product/big-bite-grinder-32-head-size/bu...
I've bought most of my meat processing equipment from Cabela's because of their customer service/satisfaction policy. I don't know if everything is still as good as it was since the Bass Pro Shop merger. If you don't plan on grinding a lot of meat I think a smaller one like above would give you years service. Just a FYI, don't plan on using a smaller grinder for stuffing casings or bulk burger bags. It changes the consistency of the meat to an emulsified texture, not good for burgers. Use a stuffer instead to fill burger bags.
edit to add; grind any meat as cold as possible for best results. If you grind bloody and completely thawed the grinding knife and plate just mush the meat through the plate versus clean cut. After cutting the meat to the size your grinder can handle it put it back in the freezer for an hour to firm it up.
Edited by JoBob 4/25/2025 11:21
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Meat grinder
