Grind Meat Way Faster And Get Better Quality

I've been grinding meat at home for a while now, I share some of the easiest things you can do to make the process as quick and easy as possible. Whatever meat grinder you have, these will work on all of them to get the most out of that appliance. I've tried to cut out some steps in the past and it just ends up taking more time. Hopefully, this helps you make the most of your meat grinder.

**UPDATE** Cabelas has given me links I can use if you want the same version. The 3/4 HP is the model I own, there are links to a few variants of the same series.

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Chapters
0:00 Keep Things Cold
0:34 Cut Meat Down
0:58 Rechill Cuts
1:16 Cutting Plate
2:00 Coarse Grind
4:10 Proper Feeding
4:46 Plugged Cut Head
6:40 Triple Grind

[lebsivart]

Thank you. Just bought a meat grinder. I have my meat slicer for jerkey, and a new sausage gun! Can’t wait to indulge in it all. Didn’t know about having the appliance s or parts in the freezer first. Makes sense. Thank you again. Travis.

[drcdrdoct]

Good video. I have the Cabelas 1.75 #42 which is a tank. But all the same things apply here. I use olive oil instead of some expensive lubricant. The best tip (imo) is stopping and pulling the cutting wheel and cleaning out all the sinew and bits that just didn't make it. I end up pushing them back through, but it does make a difference in the grind.

[doghouseRMV]

I’ve used a piece of bread as the last item to run through my grinder to insure that I have ground up all of my meat! Just a tip

[tjake]

This is just plain good advice for someone new to grinding their own meat. Thank you HDL.

[staceymcmanaway]

Brand new to grinding my own meats. Thank you so much for the tips. Keeping the parts and meat cold was great. I would not have considered that. Again, great tips.

[lebsivart]

I’ve used the course grind and ran it though twice. First time with the new grinder but it came out just fine. Never knew about putting the parts in the freezer. But boy was my machine was hot.
I have the ALTRA LIFE Meat Grinder, Sausage Stuffer, [2800W Max] Electric . Cheers and thank you for this video.
Travis.

[pauldouglas]

Really good video. Very clear and delivered so anyone can understand exactly what to do. Well done 👌

[coo]

I haven't used it yet, but I got the Cabellas 1hp, it didn't seem like too much more price-wise but other than a little more power, the rest seems the same, blades and everything.
I also got the medium 7mmm blade extra from the store.
I loved seeing it in action and thanks for all the pointers.

[nancywohlsen]

hey if you are using a background in your videos and it isn't your "actual background, " you did an excellent job with the lighting to make it look as realistic as possible. I work on green screens, or did work on green screens, and it looks great. One of the better I have seen.

[carensf]

great tips - I'm new to grinding my meat and experienced some issues with second grind and your tips will be very helpful - I never cooled my parts or meat (beyond taking from fridge the first time)

[tenacious_]

thanks for taking the time to put this video together. good tips, i learned something, thanks again !

[LitoGeorge]

Great tips and thank you. I'll add another: sharpen the plate and knife when the output quality drops no matter what you do. Videos here on the Tube showing how to do it. Super helpful and makes a big difference. Cheers

[nicolaskitchen_net]

Great video. I am fairly new to grinding and so this has been very useful. Thank you. I have been looking into buying a new grinder and so this one has caught my eye.

[skarekrow]

What brand/make is your augur extractor (5:35)? I've tried to Google it and couldn't find it.

[WWGWGA]

Great video. Learned a lot. I purchased a much cheaper grinder. I ran into problems this AM, so now everything is in the freezer and I will try again in a few hours. Thanks for all these very useful tips. Butcher cut my entire side of beef into top round roasts and hamburger, so working on getting those HUGE roasts broken down into hamburger and the bacon I got was ALL FAT. Curious if I can add that fat to the beef? Needless to say I won't be doing business with that farmer again.

[rosselliot]

Yep, start with very cold meat. I do a double grind with the course blade and call it quits.

My mix is usually 2:1 beef with beef heart plus about 3% liver. Killer flavour, raises nutrition through the roof and brings the cost way down since heart, although also a beef muscle, is pretty cheap. 80/20.

[carfvallrightsreservedwith]

Add and mix your seasoning to the meat while it's still cubed and chill in freezer for 1/2 hour. Provides better distribution and you'll only have to mix for "bind" (e.g. a handful will stick to your hand when you turn it over and open your fist).

[GoldenCup]

Can we just use regular corn or soybean oil to to lubricate the cutting disk?

[Sola_Scriptura_.]

Great video and tips! I am a newb and looking to make my first purchase. I like all the suggestions but looking to sub the silicon lube for olive oil instead. Like to keep as much of the process natural. Any thoughts on the subject of subbing the silicon for olive oil? Thanks for the hard work and great info. I was thinking of just doing a fine grind and skipping the course, but it sounds like you have already tried it without great results. Thoughts?

[BruceJohnson-fr]

Try using the large plate for the second pass also.