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Have new meat grinder, what kind of meat should I buy to nake it chopped meat?

I've just got a new low tech food grinder and would like to make chopped meat., what else do you make with it? What kind of meat should I buy and what do you use the grinder for.
Thanks

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  1. I use chuck roast for ground chuck, hamburgers, also have ground up sirloin. I also have ground chicken.
    I have made Italian sausage with ground pork and seasonings.

    1 Reply
    1. re: LadyCook61

      Those would have been my replies, chuck and sirloin.

    2. Uhhh...a grinder is used for grinding meat, A chopper for chopping meat. Its the machine that controls, not the kind of meat. I can't resist asking, why did you buy a grinder if you don't know what to use it for? You could start out grinding beef for hamburger.

      5 Replies
      1. re: OldTimer

        I got the grinder from a friend and I thought I would ask this board what meat to grind in it. I figured it would be probably beef chuck and sirloin. Old timer you are a bit nasty in your response. You've never gotten anything because you were curious and wanted to use it?

        1. re: Laurieso

          Make sure to add chill pills to whatever you grind.

          1. re: SocksManly

            Sorry, I think she has a point, it was a rather snarky comment. Don't most of us write on this board with questions regarding technique, etc. about stuff we are just learning?? Cut her some slack, both of you....

            And some nice loin pork chops would also be good to grind, should you need an occasion for ground pork, which I use in my meatloaf all the time, Laurieso...

            1. re: SocksManly

              Ha! I thought you were referencing some kind of chilled ice or something to put in with the meat she's looking to grind. Of course, it is best to use very cold or even semi-frozen foods when grinding!!

          2. re: OldTimer

            "a grinder is used for grinding meat, A chopper for chopping meat"... what we call a meat grinder is elsewhere called a food chopper. If you observe its action (we ARE talking about those big old cast-iron handcranked things, are we not?) you will see that the worm pushes the meat into a rotating blade, where it is most definitely CHOPPED. Actually GRINDING meat would require millstones, or a mortar and pestle, or summat like that. So hang the semantics, let's talk about "ground" meat!

            Chuck and sirloin in combination is the hamburger of choice for many who are good at this sort of thing, most notably (around here) Nancy Silverton, whose (secret) combination is sold at an expensive L.A. butcher shop. If you have both coarse and fine plates for your machine, you can explore a wide range of possibilities, trying out for instance sausage recipes ground both ways to see which you prefer. Pork shoulder is a good basic meat, though many classic sausage recipes call for lean meat and then straight fat, ground separately then combined. Get some books, have a ball, see how far you do or don't want to go with it.

          3. A grinder is definitely great for grinding hamburger. Chuck, maybe with some sirloin, is a great suggestion.

            Another thing I use my grinder for is to make corned beef hash. I put the meat through, and also some cooked potatoes, and then cook it all with some onions and garlic in plenty of oil until browned and crispy. I do this after St. Patrick's Day, but occasionally I'll ask for a chunk of corned beef from the deli counter when I need a hash fix.

            As far as LadyCook61's suggestion of sausage, remember that you can make bulk sausage and make patties if you don't have a sausage stuffer.

            5 Replies
            1. re: bear

              God, I love hash.........is it really better than that crappy canned stuff that I swoon over?!

              1. re: Phurstluv

                I also use chuck roast for hamburger meat. The difficult thing is getting the sinew (or whatever it's called) out. I find that very difficult. The burger patties do taste ever so much better than the stuff you buy already ground. And after reading Michael Pollan's book, I can't stop thinking about the ammonia they put into the stuff to kill the germs from the excrement that drops into the meat during slaughter.

                1. re: oakjoan

                  I have a grinder or food chopper for 40 years. I find that meat which is partly frozen easy to grind. This can elimate anything that get stuck in the grinder parts. If the fat does remain in the parts it can easily be removed when cleaning the grinder.

                2. re: Phurstluv

                  Phurstluv, only if you add enough grease and get it really crispy!

                3. add some lamb to the list for some Armenian Losh kebabs.

                  1. My Gran always made ham salad by sprinkling pepper, mustard powder, mace and a bit of cayenne onto minced or grated onion and chopped up, leftover ham. Then she tossed it all together and sent it through the grinder twice. Gran would then add a touch of mayo or miracle whip and sometimes pickle relish. Kicks deviled ham to the curb.

                    1. i like hamburger patties cooked to medium-rare. i am comfortable cooking my own ground beef this way--but not packaged burger meat. there are lots of things to do with a grinder, but this simple preference alone justifies mine.

                      1 Reply
                      1. re: silverhawk

                        I'm the same way - also even with the slightest chance of mad cow I think it preferable to make ground beef from a piece of meat from a single animal than to buy ground beef made from who knows how many.

                      2. My grinder has several different sizes of grinding plates...very fine, fine, medium, etc, etc, ...If you have a "chili" (course, big holes) plate then you can grind "chili" meat...beef, pork, or a combination of the two.....

                        Have Fun & Enjoy!

                        1. My grandma made her chopped liver in a grinder. Also she made it with what she called "steer liver" for which I substitute regular beef liver.

                          I make cranberry relish--the uncooked kind with the whole orange added--in the grinder, and the cranberries make the most wonderful sound when they pop.

                          1. My grandmother used to grind pork shoulder and pork fat with our hand-cranked grinder to make sausages. That would be my first thought if I had a grinder.

                            1. Thanks to all I'm inspired and will try first hamburgers. After hearing Michael Polan and reading an article about chopped meat in the NYTimes I thought it was time to make my own.
                              Laurieso