HowItWorks.net

Ground meat, now considered an American staple, is a relatively new food. Until the 1800’s, finely chopped meat had to be prepared by hand. This time consuming process made it impractical to serve other than for special occasions.

During the nineteenth century, the German inventor Karl Drais invented the manual meat grinder. The novel technique permitted homemakers and professional butchers to grind several pounds of meat in a short period of time. Before long, ground meat was elevated from the rank of a special treat to a dominant portion of the meat eaten.

Manual Meat Grinders

Despite the popularity of electric meat grinders, manual grinders have maintained a steady following. Modern manual grinders can be clamped to the side of tables for additional stability while being used, though more expensive models can be permanently mounted to wooden table tops with bolts.

They are practical for situations where electricity is not always available and are quiet to run. However, they require substantial arm strength and take longer to prepare an equivalent amount of meat. 

Modernization & Functionality

The meat grinder has changed very little over the past two centuries. The basic method of cutting the meat remains the same, with the primary change being the method of turning the blades.

The modern version of the meat grinder is generally powered with an electric motor and can be found in small models appropriate for home use, mid-sized models for commercial kitchens or large machines for stores and restaurants. A small home model can grind several pounds at a time, whereas the large industrial grinders are able to produce several tons every hour.

The Meat Grinder Process

Using a meat grinder is a fairly straightforward process. Grinding room temperature meat will give an unpleasant, pasty texture and gum up the machine. Meat should be sliced into strips or cubed and then chilled in the freezer until partly frozen, but not rock hard.

While the meat is chilling, select and install the plate with hole sizes appropriate to the type of meat. Very tender meat can be ground very coarsely, but tougher meat should be ground on a medium blade and very sinewy meat requires a fine blade and may even need to be passed through the machine twice in order to have a palatable texture.

Place the small pieces of boneless meat into the funnel on top of the grinder and turn on the power. It will be mixed together to homogenize the mixture, then fed through a screw conveyor. The meat is pressed through a plate where a blade will slice the pieces as they emerge.

Pause the motor occasionally to ensure that the meat flows through the machine smoothly. If the grinder jams, gently pulsing the motor on and off while in reverse will generally remove any sinew or tough meat from the screw conveyer or the plate’s holes.

Additionally, many meat grinders have attachments that permit types of meat, fillers and seasoning to be mixed together prior to grinding or for the ground meat to be fed directly into sausage casings. 

Use for More than Just Meat

While most consumers think meat grinders are for making hamburger meat and sausages, there are many other purposes that make owning a meat grinder useful.

A fine plate can make preparing pates and baby food quick and easy. Leftover roast beef or corned beef can be passed through the grinder to make homemade hash that will put any can to shame. Cooked ham can be ground up and mixed with seasonings and mayonnaise to make filling for elegant devilled ham canapes.

Fish and vegetables can also be ground with in a grinder, so soup can be cooked efficiently. Even fruits can be put through a meat grinder. Fresh cranberries and ginger make a refreshing relish that is full of vitamins. Dried fruit and suet can be ground and mixed with spices and brandy to make decadent, traditional mincemeat.

Variety of Sizes and Quality

Meat grinders can be found ranging from under a hundred dollars to over a thousand dollars, depending on the size and style of machine. Less expensive meat grinders are made from plastic and teflon, but can be flimsy and break easily.

Additionally, the grinders made with less metal are prone to jamming, complicating and slowing down the process. More durable meat grinders use stainless steel, such as the waring professional meat grinder, which due to the stainless steel is both strong and lightweight. Additionally, some consumers like to use cast iron grinders, but this metal is more difficult to clean and may rust easily. 

What is the Lure?

One question frequently asked about meat grinders is what makes them worth their cost if ground meat is so easily purchased in supermarkets. Many meat grinder devotees feel that the additional confidence in the quality of the meat, the freshness, and knowledge about the ingredients makes the expense and time worthwhile.

Between the chemicals added to ground meat to prevent spoiling and additives that are permitted to stretch beef in commercial applications, the chances of avoiding food poisoning are better with home ground beef. Also, being able to control the amount of fat and source of the meat helps to make the final product tastier. Lastly, large pieces of meat are often available on sale and can be ground and frozen for much less money than the retail cost of the ground meat would have been.

About the Author: Article contributed by SimpleItalianCooking.com a website started by Liz, an Italian simply wanting to learn easy family recipes for her and her husband. She enjoys writing and sharing her recipes and also offers reviews on kitchen appliances such as meat slicer reviews or other appliances frequently used in the preparation of Italian foods.