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Help with KA meat grinder attachment

baseballfan Feb 1, 2007 05:21 PM

Looking for any and all tips on grinding meat. I received a grinder attachment for my kitchen aid and am not sure what cuts of meat to use. I am mainly interested in ground beef but would also like to mix it up from time to time. Any info regarding which cuts work best, % of fat etc would be much appreciated.

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  1. r
    rtmonty Feb 1, 2007 05:25 PM

    It'll grind anything you put in it. If I'm making chili I use the coarse die and usually buy chuck roast, making coarse ground chuck. I've ground sirloin for burgers and round for meat loaf. It's a great grinder, works super.

    1 Reply
    1. re: rtmonty
      baseballfan Feb 1, 2007 05:29 PM

      Thanks so much. I make a lot of chili so I will take your suggestions. Glad to hear that it works so well.

    2. p
      personalcheffie Feb 2, 2007 06:14 PM

      Love mine for steak tartare, for chili, and SAUSAGE!

      1. FoodFuser Feb 3, 2007 11:27 AM

        Beef chuck and pork butt are good places to start. They are the same muscle group from different animals. From there, consider beef arm roast or shoulder roast: low fat but highly used and flavorful muscle. Brisket is different, but fun. Try them all in that order. Pork, especially the fat, adds flavour.

        Fat content: for burger/meatloaf/crumbled apps: 20% fat. For sausage/aggregated, go more fat.

        Chilling the grinder and meat helps. See previous thread on using the grinder:

        1. m
          MakingSense Feb 3, 2007 02:35 PM

          If you are combining things, let the grinder do the work.
          For example, if you are mixing half pork and half beef for a meatloaf, don't grind them separately. Mix the cubes of meat and feed the mix together through the grinder. The ground meat won't have to be handled as much. Overhandling compacts it resulting in dry meat. You can even grind onions or other seasoning right into the meat. Works great and all the juices from the veggies season it beautifully.
          Same thing when you're mixing fat into lean meat; it will be more evenly dispersed by grinding it along with the meat than if you try to mix it in later.
          Chilling helps for something like Steak Tartare, but in practical use, the grinder doesn't stay cold for long enough to make a big difference.

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