What do you think of the Kitchenaid Food Grinder Attachment?
Is it sufficient for grinding meat? It looks like plastic to me and just doesn't look like it can turn a sirloin steak into ground sirloin.
The plastic is hard and dishwasher safe, and the grinding is actually a forcing of the meat through a disk with openings by a small sharp revolving metal blade. It does a very decent job of grinding beef. I have had mine for 12 years.
I usually use the disk with the larger openings and grind twice for hamburger. Pork can be a little difficult due to high fat content and wet texture, but in small quantities is it fine. I don't like grinding chuck because the connective tissue accumulates around the blades and requires frequent clearing during the grinding process, or else the grinder will clog. Stick to sirloin, brisket, shoulder that has been trimmed, and it will be great.
I would recommend it.
Its very good. The sausage stuffer leaves a lot to be desired, but the actual grinder is great.
We have used the food/meat grinder atttachment with decent results. Over the years the housing cracked and KA sent a new housing without charge. However, a few years ago we purchases a large 20 cup Cuisinart and it is not our only method for grinding/chopping meat. It is quicker, but care must be taken to not ever do the grind/chop. Pork, chicken, beef, it does it all and we save a lot by buying the whole meat item and grinding/chopping the product ourselves.
I have been saying grinding/chopping because it is more chopped than ground. For burgers, meatloaf, etc, after a rough chop, I toss in a portion of onion and finish to the texture I like. Already mixed. Cannot do that with the KA. But, the KA is a good item and did its job well. The food processor just does it quicker, and I think, better.
I used to use my Cuisinart food processor for this too, but I think the texture of what is extruded through the perforated disks of the KA food grinder is much closer to what you find in store-ground meat, versus what you end up with using the food processor. I remember how easy it was to turn meat into paste, and that is not what you are going for, I am sure. I also remember that no matter how many times I scraped down the bowls, there was a fundamental inconsistency with the chopping, leaving some pieces noticeably larger than others, which, of course, was not a problem if you were going for the ultra fine chop (paste). I guess it really depends on how you like your meat texture, and whether you are going to be careful not to over do it (or under do it). My preference is still the KA grinder, and there will be no going back for me unless there was some kind of emergency. It is the most forgiving, even if it does take more time.
Like it a lot. We always grind our hamburger fresh, supposing it is safer to eat medium rare burgers with fresh ground meat. Guess on my part.
It is also fine for use along with the stuffer for making small, say 5 to 10 lb batches of sausage. If i were making larger batches than that I'd get dedicated equipment, but for once or twice a month the KA attachments double task quite nicely in my experience.