We asked ourselves the question of whether buying a meat grinder is worth it, and these are the answers we found:
There are enough reasons for buying your own grinder to warrant the effort and cost – and it’s not only that you’re avoiding the trap of concealed horse meat…
It’ll take you less than three minutes to grind the meat needed for 6 burger patties.
Most meat grinders can be disassembled and packed in the dishwasher.
And it’s not a myth, the meat will be much tastier – burger patties should be freshly ground when hitting the grill.
If this list alone hasn’t already convinced you that having your own meat grinder is a wonderful idea, let’s list some more advantages for you.
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Without having an amazing butcher, you’ve only got the supermarket to supply you with whatever minced meat they have. And face it, all you know about it is its fat content. When you’re grinding your own meat, you get to control which cuts you use and how much fat you want. Your burgers will be yummier, your sausages will be juicy, and the fine fine mince you use in your Italian pasta dishes will be the perfect consistency.
When you’ve purchased prepackaged ‘beef’ mince, there is a chance that there isn’t only beef in there. It could be from any animal with red meat – there are plenty of those – and you have no idea which parts of the animal they’re using. One look into a butcher’s fridge will show you all the cuts that are NOT in the mince. So be careful when cooking – some meat isn’t healthy/safe when eaten medium-rare.
When meat has been pre-ground, it lays in the packaging oxidizing and compressing. You want your mince loose and fresh which greatly influences the moisture level and texture once cooked.
It’s possible to use a food processer to grind your meat – or even chopping by hand – but if you plan to make your own mince regularly, you should definitely consider a meat grinder for just that purpose. And admit it, it’s pretty cool to make your own sausages and burger patties.
We’ve put together a basic guide to help you choose, use, and maintain your own meat grinder.
Our Quick Buying Guide
Having a meat grinder is incredibly useful in several food preparation tasks, but they’re not commonly found in kitchens across the nation. And because of this rarity, most people can’t even identify the different parts of the machine, never mind what constitutes good quality and reliability.
1. Power Supply
This is the starting point. Some grinders are electric, and others are manual – once you decide on which power source you prefer, it’ll cut down on your alternatives dramatically. Some features are unavailable with manual grinders, but if these are features you won’t be needing anyway, then you would have lost nothing.
2. Ease of use should be prioritized
This point is more about you and your personal level of comfort than anything to do with a grinder’s performance, and yet people sometimes overlook this factor and may regret it later on. If you’re going to be using it often, you’ll want something uncomplicated and easy to operate.
3. Durability is crucial
Everyone wants something that lasts – from things in the kitchen to things in the garage – and it’s no different with a meat grinder. Do some mental calculations and figure out just how much work you’ll be giving your grinder – if you’re going to need something strong, you’ll want one with an aluminum cast body. These are considered commercial grade and specifically designed to handle heavy usage.
We all buy devices, tools, and other useful stuff to make our lives easier and selecting a meat grinder should follow the same line of thought. If you’re looking to make a few burgers and maybe some pasta, then grab a small, simple appliance to help you out. And if you’ve got bulk food preparation on your mind, go for the powerful machine that’ll pull your meat through like melted butter. In the end, it’s your choice.
Before you go, we’ve compiled some tips for you.
1. If you know ahead of time what the meat is for season it while you grind it.
2. Keep it cold. While you’re prepping the rest of your meal, stick the grinding attachment, blade, and plate in the freezer for about 30 minutes. The cold helps the grinding process.
3. Keep the meat cold too. Freeze the meat for about 15 min before you carve it into cubes – makes the slicing easier.
4. Before washing your grinder, run a slice or 2 of white bread through it – this’ll push out any remaining meat.
5. Grind it twice. Put your meat through the grinder using the plate with bigger holes, and then regrind with the smaller holes – you can thank us later.
6. Clean, clean, clean. For hygiene reasons, make sure to always use clean equipment, work surfaces and bowls. Consuming rotten meat has some nasty side-effects.
There you have it ladies and gentlemen.
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