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What do you think of the Kitchenaid Food Grinder Attachment?

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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.

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  1. 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.

    1. Its very good. The sausage stuffer leaves a lot to be desired, but the actual grinder is great.

      1. Not thrilled. Mine ended up cracking the plastic housing.

        1. 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.

          2 Replies
          1. re: dcrb

            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.

            1. re: RGC1982

              I agree with you on all points. You have to watch what you are doing or you have pate. I have not had to do much scraping, possibly owing to the large bowl. But you are rich, grinding and chopping do yield different results.

          2. 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.

            1. Hate it, think it's a piece of junk! No matter what we did to the meat it squeezed out around the openings and turned the meat grey. Stuck it into the back of the cabinet after wasting pounds of meat trying to make it work properly. Found a nice old-fashioned hand grinder with clamp and it does the job without making you crazy. If you just want to make hamburger, I suggest your food processor, does a decent job.

              2 Replies
              1. re: escondido123

                I am really curious -- how did it turn the meat grey? What caused that? I've never seen it happen, but I do think that if the blades did not fit into the housing completely, it would squeeze out around the edges.

                1. re: RGC1982

                  I think there were tiny bits of metal being pushed off the edges. It was so disgusting and so frustrating that we just gave up--and threw away all the meat.

              2. If your point is to grind a lot of meat, I would skip the Kitchenaid and buy a heavy duty meat grinder. If you want to grind a little meat and would also like to have a good mixer to bake with and make bread, etc., then go with the Kitchenaid with meat grinder attachment.

                (I bought a Kitchenaid almost 15 years ago to make venison sausage. I was looking for a meat grinder and decided to buy the Kitchenaid because we did not have a stand mixer).

                1. I would read this thread before buying the KitchenAid attachment - http://chowhound.chow.com/topics/759360
                  Read the first few posts at the top, then skip to the end and read from the bottom up...the middle posts get into making the best sausage.

                  I experienced the gray ooze, which may be what escondido123 is also referring to here. With that said, I carefully picked it out as it was my first use and had no idea what was causing it. Our meatballs came out great and we did not get sick. :) However, now that I understand what's causing it, I will take time to see if I can make it stop, and if not, I will be returning it.