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I need a Good Meat Grinder That Is Not Too Expensive

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  • Meathead
    Administrator
    • May 2014
    • 1462
    • Chicago area
    • Remember, no rules in the bedroom or kitchen
      Meathead

    #16
    So it is time for a good belly laugh at your Fearless Leader. I sat down to read the KA manual and discovered that I failed to insert the cutting knife behind the plate. No wonder it was clogging up!

    So maybe I need to give it another try. Still, I think we need to test some grinders to recommend to readers who don't have a KA.

    Que the laughter. Sigh.

    Comment


    • Meathead
      Meathead commented
      Editing a comment
      JJD I haven't done any sausage making since then. Sigh.

    • JJD
      JJD commented
      Editing a comment
      The gear on my KA chipped somehow and I was contemplating buying another attachment or a stand alone one ~ that budget. This thread gave me some ideas. I was a bit surprised that I could not find a lot of comprehensive reviews out there on meat grinders.

    • Uncle Bob
      Uncle Bob commented
      Editing a comment
      JJD, that gear failure is fairly common, it's a brass/bronze gear and is readily available from KA. You'll also need the food grade grease to pack in the housing once cleaned out from the metal contaminated old grease. Sadly it failed likely because of the load from the grinder as those who use it for "normal" mixing rarely, if ever, have that failure.
  • RickyBobby
    Club Member
    • Jul 2016
    • 457
    • Brownsburg, Indiana

    #17
    Meathead , I have an STX International Megaforce 3000. It was recommended to me by a very close family friend who owns a very large and successful meat processing and distribution company in Green Bay. I have been very impressed by its capabilities! It has eaten everything I have thrown at it without so much as a hiccup. They are very reasonably priced, I’ve seen them between $150 and $200. The only thing that I noticed with it was when trying to stuff sausage that has a very fine grind, like bratwurst, it doesn’t perform very well. The auger just seems to spin inside the meat rather than push it through. I had no problems at all stuffing sausages with a coarser grind. This wasn’t a big issue for me anyway since I have a Weston vertical stuffer anyway.

    I’m interested to see if your KA works better for you now or if you decide to get another grinder which one you will pick. I like the idea of reviewing grinders, too!

    2020 will have brought us the N2019 CoV coronavirus and also potentially MGS! (More grinder syndrome!)
    Last edited by RickyBobby; February 5, 2020, 08:36 PM. Reason: Correcting the auto correct fails.

    Comment


    • pkadare
      pkadare commented
      Editing a comment
      I have the same model and also love mine. It grinds everything I throw at it. I didn't like the way it worked for stuffing so I bought one of the manual, "upright" style stuffers.
  • Dr ROK
    Charter Member
    • Dec 2014
    • 1350
    • Morrill, Nebraska
    • Retired high school teacher and principal
      Dr ROK - Rider of Kawasaki &/or rock and roll fan
      Yoder 640 on Husker themed comp cart
      Cookshack Smokette smoker
      Antique refrigerator smoker
      Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
      Rec Tec Mini Portable Tailgater w/ GrillGrates
      Plenty of GrillGrates
      Uuni wood pellet oven, first generation
      Roccbox Pizza Oven
      Meater Block
      "Go Big Red" Thermopen instant read thermometer
      Ultrafast instant read thermometer
      CDN quick read thermometer
      Maverick ET-732 thermometer
      Maverick ET-735 thermometer
      Tru-Temp wireless thermometer
      Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #18
    I have a kitchenaide and a larger Cabla's grinder. I use the kitcheaide for small batches and the Cabela's for large batches. I have found both to be very effective. I'm assuming you are partially freezing your meat cubes before grinding? This will help almost as much as putting your blade in correctly

    Comment

    • Flat Rocker
      Club Member
      • Feb 2017
      • 109
      • NC
      • Weber Genesis
        Blaz'N Grill Works Grand Slam
        Teal ThermaPen
        Thermoworks SMOKE

      #19
      RTFM ?? I've never had that problem. Another thing to be sure of, that's even easier to do, is make sure the blade is "facing the right way."

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5439
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #20
        Freeking hilarious. Love it. Thanks for sharing.

        This believe or not is not that uncommon. Ehh.. emmm.. so I’ve heard. Seriously though it happens a lot.

        Comment

        • rickgregory
          Founding Member
          • Aug 2014
          • 907
          • Seattle, WA

          #21
          Personally I like the KA with the blade attachment...

          (don't ban me Meathead!)

          Comment

          • MattTheGR8
            Charter Member
            • Dec 2014
            • 188
            • Backwoods Party
              22" WSM
              Napoleon Apollo
              Weber Performer
              Weber Kettle
              Weber Go-Anywhere Charcoal grill (the rectangular one)

              Rock's Stoker
              BBQ Guru DigiQ II

              Thermoworks TW8060 plus a variety of probes
              Thermoworks Combo Thermapen

              Weber rotisserie
              Smokenator
              Pizza Grill Stone

            #22
            Pork butt can be very challenging due to all the gristle. A few years ago I was in the same place as you, hating the KA grinder and ready to pull the trigger on a new LEM Big Bite model. However, with more practice and an upgrade to the grinder I'm now grinding pork butt through my KA with few problems. Here are a few tips to help you manage the KA grinder:

            1. Upgrade the grinder. The knife that comes with it isn't very good and they only give you two plates. I upgraded the knife and got a bunch of different plates with this kit and it helped quite a bit.
            https://www.amazon.com/dp/B015OQERJO..._KZjpEb1R5FAA9

            2. Tighten the front ring nut really well before you start. A tight nut will ensure a tight fit between the knife and the plate. If ever the nut is a bit loose, I notice the gristle evading the knife and causing smear. With a tight fit, the gristle has nowhere else to go and is more likely to be cut cleanly.

            3. Butcher the meat well. You're correct that you can't ever get all the gristle out of a pork butt, but if you can get the larger pieces it will help a bunch. And for the stuff you can't or won't remove, even cutting it with your knife into smaller pieces before grinding will help.

            4. Freeze the meat first. I've found that it works best when the meat is starting to firm up but not yet frozen solid, typically ~45 min in my freezer. This step is also critical for keeping the fat cool so that it is cut rather than smeared.

            5. Grind it twice. For my bratwurst, I now start with a 1/2" plate then grind everything a second time with the 3/16" plate. For large batches or game processing this step would be too time consuming. If you're only grinding a butt or two, which is typical for most folks using the KA grinder, it doesn't take very long and makes the process go very smoothly.

            Finally, forget about the stuffing attachments for the grinder. A dedicated stuffer is a worthwhile investment, I like my LEM 5 lb model with the stainless tubes.

            Comment


            • Meathead
              Meathead commented
              Editing a comment
              Thanks for the tips. I seem to have a nice selection of plates already and 2 blades. The look sturdy, not sure if they are sharp enough. I'll soon find out! And yes, the stuffer sucks, and that is not human error. I have a big hand crank stuffer. Awesome.
          • TheQuietOne
            Club Member
            • Sep 2018
            • 213
            • Oshkosh, WI

            #23
            We used this one for years mostly grinding chicken thighs bone and all for cat food. It's tough as nails and not too expensive. https://www.onestopjerkyshop.com/pro...-meat-grinder/

            Comment

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