I've got questions!
 

• Is it cheaper, is the juice worth the squeeze?
• What kind of cuts are best to grind?
• Best appliance to use? (I've got a Kitchenaid)
• What is the meaning of life?

I'm not sure it is cheaper.

I pick the cheaper cuts, especially the ones on Manager's special due to date. I will use most anything. 

They do taste good but they are really convenient. I make a bunch of patties and use them as snacks, either thru the day or a couple three to eat on the way home from the gym. Plus, you can control the fat content. I do 60-40 and even add sausage and bacon for a boost. 

I use the kitchen aid with the grinder attachment. Thus far it has worked really well. For the smaller grinders, it works better if you take your grinder parts (blades and plates) and put them in the freezer for about 30 minutes or so. The precut your meat into chunks that easily fit into the throat of your grinder attachment. About twenty minutes into the parts freezing place your meats in the freezer for a ten-fifteen minute freeze. This seems to work really well with the kitchen aid. 

I used some work points and bought a Weston meat grinder. It had great reviews. And the first time I used it outclassed the Kitchenaid by a mile. The second time the blade hub snapped off. Go figure. 

As far as the meaning of life? Wake up tomorrow so we can talk about it again. 

Scott

 

32 minutes ago, Scott F. said:

I'm not sure it is cheaper.

I pick the cheaper cuts, especially the ones on Manager's special due to date. I will use most anything. 

They do taste good but they are really convenient. I make a bunch of patties and use them as snacks, either thru the day or a couple three to eat on the way home from the gym. Plus, you can control the fat content. I do 60-40 and even add sausage and bacon for a boost. 

I use the kitchen aid with the grinder attachment. Thus far it has worked really well. For the smaller grinders, it works better if you take your grinder parts (blades and plates) and put them in the freezer for about 30 minutes or so. The precut your meat into chunks that easily fit into the throat of your grinder attachment. About twenty minutes into the parts freezing place your meats in the freezer for a ten-fifteen minute freeze. This seems to work really well with the kitchen aid. 

I used some work points and bought a Weston meat grinder. It had great reviews. And the first time I used it outclassed the Kitchenaid by a mile. The second time the blade hub snapped off. Go figure. 

As far as the meaning of life? Wake up tomorrow so we can talk about it again. 

Scott

 

This was very helpful. Thanks for the detailed response. I'd like the ground beef to be about 75/25. 

So the bacon you add is raw then? 

I'll definitely stick with the Kitchenaid as the reliability is unparalleled. 

I have tried it both ways, raw and cooked. I like it better when I do it raw. I cut it up in smaller pieces and then add it as I make the patties. It does not grind all that well. 

The Weston one was sort of free so I gave it a whirl. It didn't pan out. By the time I pay to ship it back and find out if they warranty their product I will have way more in it than it is worth to me. 

That is probably the gamble the manufacturer keeps as their ace in the hole. 

The Kitchenaid did much better than I expected. 

(And with creamed potatoes off the menu the Kitchenaid just sits in the corner looking sort of lonely)

Scott

I don’t grind my own. I don’t have a grinder but when I get an animal processed I get plenty of grind. I always get a 70/30 ratio. 
The great thing about doing your own is that you know exactly what’s in it. Someday, if they aren’t doing it already, they will be putting fake meat into the hamburger you buy in the store. Most especially those that come in the big tubes. 
I usually like to mix some bacon or sausage in the burger. I like a mix of 2 pounds of burger mixed with 1 pound of sausage or bacon. 
Good stuff. 

28 minutes ago, Geezy said:

I don’t grind my own. I don’t have a grinder but when I get an animal processed I get plenty of grind. I always get a 70/30 ratio. 
The great thing about doing your own is that you know exactly what’s in it. Someday, if they aren’t doing it already, they will be putting fake meat into the hamburger you buy in the store. Most especially those that come in the big tubes. 
I usually like to mix some bacon or sausage in the burger. I like a mix of 2 pounds of burger mixed with 1 pound of sausage or bacon. 
Good stuff. 

There is for sure, the quality issue. Good point. Once I have a dedicated freezer, I will have my meat processed at an actual butcher. Not many around here.