A meat grinder is a great tool to have in your kitchen and helps you diversify your cooking experience. However, have you ever paid attention to the details on their product labels? If so, what do the numbers mean on a meat grinder?
In short, each number will have a different meaning and function. Take a look at the article below to understand them and easily choose the suitable model for your family.
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What Do The Numbers Mean On A Meat Grinder?
The numbers on a meat grinder indicate the diameter of its dedicated plates.
Currently, there are many types of mincers associated with different sizes and designs. Therefore, the first essential thing before buying this appliance is to determine the size of the grinder plate.
Although it depends on the use, we choose the appropriate size: The family type will have a smaller size than the ones used in food factories.
What are grinder plates?
For a grinder to work properly, it requires suitable plates. These plates are round in shape with various sizes and have many different holes in the surface. They are usually made of carbon or steel, and they are more durable and last 3 times longer than carbon steel blades. Therefore, they are more difficult to rust than other materials, and of course, the cost is also much higher.
Uses of the plate’s round holes
The sizes of the round holes describe different uses. Here are some uses of the size holes in the plates.
- Size 1/8 inch: Used to grind meat as finely as possible. This size is suitable for grinding meat for Hot Dogs, Hamburgers, Jerky & Bologna.
- Size 1/4 inch: Specialized for making raw sausages: Pepperoni, Salami & Summer.
- Size 1/2 inch: Used to grind raw chili & casseroles.
- Size 3/16 inch: Great size for a second grind. It is most suitable for raw hamburgers.
- Size 3/8 inch: Specialized for the coarse grinding of varieties such as Linguica, Chorizo & Chili.
Use & Maintenance Tips
Understand the essential parts
The grinding plate can not work independently to produce ground meat. Therefore, an equally important part of having a meat grinder is the blade to cut the meat into small enough pieces before pressing through the plates’ holes.
All grinders have the same essential components. In addition to the blade and plate, the machine also consists of the following parts:
- Pusher and hopper: This is the input, where you put the blocks of fresh meat. The meat will be pressed down the tube and keep everything working in the right direction. Usually, the top of the hopper will have a large tray to hold the meat before grinding.
- Screw: This unit has the function of pushing the meat down the shaft and directing the meat towards the sharp blades.
- Cover: The part used to keep the plate and blade in place when the meat is cut.
Some models even have an accompanying funnel that is convenient for housewives to stuff the sausages after grinding.
Ways to use and care
All you have to do is turn on the blender, add the meat, press the meat down, and you’re done. There are a few things you need to keep in mind to make sure your ground meat is perfect.
- Keep meat cold: Warm meat will often produce a viscous consistency when grinding, and the texture of the meat will not be pleasing to the eye. Therefore, chill the meat thoroughly and only take it out when you start grinding. The grinder equipment also needs to be kept cold. It is best to put the blender parts in the freezer for about 1 hour before using.
- Keep the blade sharp: The blade is an important part and needs to be taken care of regularly. If the blade is not sharp, it will make the meat mushy. You should replace the blades once a year is enough; they cost only a few dollars.
- Keep your plates clean: Because raw meat is susceptible to bacteria, the appliances that come in contact with them also need to be cleaned — especially the plate because the small round holes on the plate are often easy to miss when cleaning. Dismantle and wash all the parts thoroughly. Drain and store in a cool place for subsequent use.
- Add meat salt if you intend to make sausages: Salt has a significant impact on the texture of sausages because salt helps the texture of the sausages to bond tightly and create toughness and crunch for your sausage.
These days, it is difficult to ignore the numbers on almost all meat grinders for sale. Whether you desire an electric or manual one, never overlook these details when proceeding to the check-out area. We bet that you should never want to get a kitchen tool that does not align with your primary purpose.