Grinding a whole cow
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I would grind it twice 3/8" and I would spilt the meat in to categories before you grind, Prime and Burger, with the hind quarter and backstraps labeled Prime and the rest just plain burger
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Brian Schneider I’m not sure what makes some people go through a 3/8 twice and some through a 3/8 and then a 3/16 or a 1/8. Must be personal or customer preference. Anything will work but twice through a 3/8 will be easiest.
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Hi Brian, I’d be interested in hearing how your grind turns out. Have a 2yo grass fed “Piney Woods” bull acting like he would like to visit the processor, but processors are hard to find around here. So… probably gonna try my best to break him down, but expect to do a lot of grinding! Any advice is GREATLY appreciated!
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Redneck Vet and Brian Schneider One thing to keep in mind is you want to grind differently for different types of sausage when doing a Bratwurst, breakfast or other fresh sausage you don’t need as fine a grind as you do for cured sausage like summer sausage or snack sticks. Now, if it is easier to just do it all twice through a 3/8 and then grind that through a 1/8 right before you make a cured sausage that will work as well!
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So what do most of you use for grinding plates? I have a 10mm (3/8’) and then grind through a 7mm (1/4’) plate. Sometimes I find the 7mm is too fine of a grind for hamburger. Do most of you just grind it twice through a 10mm? Asking for beef burger in this case.
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mcherbies Yeah, if you find the 7mm is finer than what you are wanting there is nothing wrong with going twice through the 10mm if that gives you the finished product you are looking for!
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributors
I grind 3/8 1st grind. Than decide what type of sausage I want. I like 1-1 pork beef. So what I may stuff 3/8 or bring to 1/8 for hotdogs Is my choice You’re the Chef.
