Is anyone familiar with table-top meat grinders?

[Talitha]

Bottom line is, I'm tired of biting into minute bone particles in ground beef (and pre-made patties), so I've decided to buy a grinder and make my own. Most likely I won't process more than 2 pounds of beef at a time and could work with either a manual hand-cranked unit, or an electric one.

I'd appreciate any and all advice regarding specific products, and tips/hints in its use.

Thanks so much!

[The Blue Flower]

1. I have an old cast iron one

The kind that clamps to the edge of a table or counter. It's probably 50 years old, and I haven't used it for a long time. But it did a good job of grinding good cuts of beef.

[Talitha]

4. Hopefully they still make durable ones like yours.

Cast iron and aluminum are 2 of the clamp-on types that turned up in online searches. Reviews vary, which is why I'm holding back on a purchase till I get some hands-on comments here. Thanks for posting.

Your mention of '50 years old' brought back a memory. Growing up in Chicago, we had a toaster that opened on the sides, via bottom-hinged doors - great for toasted cheese sandwiches.

My Sister has it now, and the doggone thing still works! I'm 72 and am sure the toaster was there long before I was born. Made in the USA, of course.

[MiHale]

2. I had an old hand crank one...

Now I use a meat grinder attachment for the Kitchen Aid stand mixer my wife uses for baking. I partially freeze the meat before grinding seems to work nicer on the electric system.
All I got.

[Talitha]

5. Thanks, I'll remember that.

Partially freeze the meat before grinding if I get an electric model. Good to know!

[Deuxcents]

3. I don't have any advice but I remember my grandmother having one attached to her table and as kids,

We thought it was fun while she got the chore done!

[Talitha]

6. My Dad's cousin used to make sausage with one like that.

Never saw him using it, but there was a photo in the family album, and also a photo of his sister peeling apples with a different hand crank machine.

[sinkingfeeling]

7. I have several old hand turned ones and an attachment for my Kitchen Aid mixer.

[rsdsharp]

8. I agree with the suggestion to partially freeze the meat.

You’ll also need to keep the parts of the grinder as cold as possible. Years ago, I worked in a meat department. The grinder was in the cooler (walk in refrigerator), and we ground our beef twice.

[RainCaster]

9. I have an old hand crank one

I use it when I dig horse clams, they make great chowder meat that way.

[Nanuke]

10. There is a good meat grinder attachment for a Kitchen Aid mixer if you have one.

[Kali]

11. Have meat dept grind your roast for you.

Way less work. Also could try higher end product, that may be part of the problem.

[Retrograde]

12. I use my food processor

I cut the meat into 1-2" cubes, then pulse them until I get something close to ground meat. It's not ideal, but it does save acquiring another appliance (and I have a family-run grocery with a good meat department nearby where I can get ground beef, lamb, pork, turkey, and chicken).

Otherwise, try looking into stores like Goodwill, or even antique stores, to find an old hand-cranked one. If you find one, though, it may require a lot of cleaning.

[Morbius]

13. If you go the Kitchen-Aid route...

Be careful. I had a meat grinder attachment for my Kitchen Aid mixer. It worked twice and broke the third time I tried it. I believe there are probably good ones out there, but I can tell you from experience there are bad ones too. Beware of cheaper options.

[elleng]

14. Only one I'm familiar with is/was Grandma's, used for chopped liver (and prolly other things,)

more than a 'few' years ago!!! Manual/hand-cranked.

Thanks for the memory!