So I am wondering what the preferred method is for grinding beef and pork trim into ground product. I recently just got a new mixer/grinder and I am looking into all the different sizes of plates and knives that I can buy for it, such as 1/4", 1/8", 3/16". As far as methods go, does everyone prefer switching plates for a course and fine grind? Just course grinding twice? Any other methods that anyone prefers? I will be mixing in seasonings for pork sausage, snack sticks, summer sausages, and other further processed products like that into the mixer/grinder. Just wanting to figure out the best plates to use to make the highest quality ground products that I can.