4 Meat Grinder Plates...

[Jerod Broussard]

that should cover all your needs:

Top Left- 3mm, for that super thin ground meat

Top Right- 4.5mm, for a not so super thin ground meat

Bottom Left- 7mm, most sell a 6mm size nowadays, good for Andouille sausage, chili meat, or just a general coarse grind

Bottom Right- 12mm- for the fatty brisket parts when making chopped brisket (the lean stuff is chopped by hand). Run it through HOT.

[texastweeter]

Grinding hot brisket?

[Jerod Broussard]

Yeah, that 12mm does wonders when you're making 100's of sammiches and you are the only one that knows what to do with the meat.