How to Use a Meat Grinder: Preparing and Chilling Meat, Assembling Plates and Blades, Grinding Steps, Hygiene, Cleaning and Common Problems

Recipes that suit home mincing

Home mincing lets you control fat and freshness. For seekh kebab, grind lean meat with a little fat twice on a fine plate. For burgers, use a medium plate once and mix gently so the patty stays tender. For keema, a coarse or medium plate gives texture. For koftas, grind the meat with onion and spices through the fine plate to bind it. Keep portions small, cook or freeze mince the same day and never refreeze thawed meat. A 20 percent fat ratio gives juicy kebabs, while very lean meat turns dry.

Before you start

Read the manual, wash all parts and set the grinder on a stable, dry counter. Use fresh meat and keep it cold. Trim large pieces of gristle and sinew, which wrap around the blade. Cut meat into cubes about 2 to 3 centimetres across.

Chill the meat and parts

Cold meat grinds cleanly, while warm fat smears and blocks the plate. Place the cubes in the freezer for 20 to 30 minutes until firm but not frozen, and chill the metal parts too. This also keeps meat safer by limiting time at room temperature.

Assemble in the right order

1. Auger. Slide the screw into the barrel.
2. Blade. Fit it flat side out against the auger.
3. Plate. Choose coarse, medium or fine holes.
4. Ring. Tighten snugly, not forcefully.

Grinding steps

1. Start the motor. Then feed meat.
2. Feed small pieces. Use the pusher, never your fingers.
3. Let it work. Do not force the meat.
4. Grind once or twice. Twice gives a finer mince for kebabs.

Plate sizes

A coarse plate suits stews and sausage, a medium plate suits keema and burgers and a fine plate suits kebabs and koftas. Change the plate rather than over-grinding, which warms and pastes the meat.

Hygiene and safety

• Wash hands and surfaces. Before and after.
• Separate boards. Keep raw meat away from other food.
• Use the pusher. Never fingers.
• Unplug before cleaning. Always follow the maker's manual and unplug the appliance before cleaning.

Cleaning

Disassemble, rinse in warm soapy water, scrub the plate holes with a brush and dry the parts at once to prevent rust. Oil the blade and plate lightly if they are carbon steel. Never put electric parts in water. See kitchen tools for brushes and boards.

Common problems

If the grinder jams, stop, reverse if it has that feature, and clear gristle. If meat smears, it is too warm or the blade is blunt. If the motor slows, you are feeding too fast. A dull blade needs sharpening or replacement.

Before you decide to buy

If you mince meat only occasionally, a good butcher may be enough, but a home grinder gives fresher mince with no unknown additions. When buying, look for a strong motor of 300 watts or more, metal gears, a stainless steel blade and plate, and a reverse switch to clear jams. Ask whether spare plates and blades are sold locally, because these wear with use.

Frequently Asked Questions