How to Find The Best Meat Grinder For Your dog
The average household uses about 200 pounds of meat annually and it mostly consists of beef and pork products. We buy about half a pound of meat at the supermarket daily and that can be cost-inefficient in the long run. A great way to save up on meat consumption is by investing in a meat grinder. You can save a lot by selecting large cuts on sale as compared to buying ground beef at the market. Also, when you grind your own beef, you can control its consistency and add more flavor so your patties can be tastier. It takes about two to three minutes to turn a chunk of meat into six burgers. You can also be assured that your meat will be clean and safe to eat.
MEAT GRINDER PARTS
- Screw – This is the primary tool used in meat grinders to push meat from the chute to the blade.
- Blade – This grinds the meat using two to four edges. It rotates against the plate and sweeps across its holes to form ninety degree angles to cut the meat.
- Plate – This disk has holes in which the meat passes through; the diameter can be adjusted depending on how you want the meat to be cut.
- Ring – This keeps the blade and plate in place.
- Tray – This holds the meat before it is pushed into the chute.
- Pusher – This stuffs the meat cubes down the chute.
Factors to Consider when Choosing a Meat Grinder
Power is one of the first things you should look at when selecting meat grinders because it affects productivity so you should first deliberate the amount of meat you will be grinding. There are three types of meat grinders available: high-, medium-, and low-powered. High powered meat grinders can produce about two kilograms of meat per minute because it has 1200-1400 Watts of power. We recommend using this only for hard meats and if you constantly need to grind meat because high-powered grinders are expensive. If you want a more low-key grinder without sacrificing its productivity, a medium-powered one is the right choice for you. It has 800-1200 Watts which is capable of grinding 1.5 kilograms of lean, cartilage, and tendons. For grinding lean meat only, a low-powered meat grinder is a perfect choice. This has about 400-800 Watts of power that process up to a kilogram of meat per minute.
Old-fashioned meat grinders used to be made purely of metal because it can cut up lean with a fewer risk of cross-contamination or staining. However, these tend to be expensive so a plastic alternative is used. The problem with using plastic meat grinders is that its quality deteriorates as time passes by. Nowadays, a combination of plastic and metal is used for better performance that can last longer. Your blade should always be made of stainless steel because these require sharpening only twice a year. We recommend a plastic frame that is attached to a conveyor and front panel made from metal.