I’m thinking about grinding our own meats (beef, chicken, pork, etc). What suggestions do you have for someone just starting out. I don’t want to invest a lot of money in this. I have a Ninja Master Prep, but not a traditional food processor. What cuts of beef would you suggest using? What ratios of cuts would you blend together for the beef? Any suggestions or ideas would be much appreciated. Thanks in advance!!
Incoming search terms:
- how to grind meat with a blender for hamburger
to minimize the investment, there are also some manual meat grinders on the market, here for example.
http://www.walmart.com/ip/Weston-Manual-Number-8-Meat-Grinder-and-Sausage-Stuffer/13291789
Hi nnn, I would not recommend a food processor,but would get an electric mincer,using a processor just tears the meat. Get the cheaper cuts especially of beef and make sure you have enough fat minced in with the beef or it will be tough the same will go for most meats and i would add some chicken fat to that (chicken) meat as well or it might dry out. Ratio I would use would be 4 parts meat to 1 part fat. You could always cook a little off and adjust to your taste. I hope this helps,all the best. Rab
I have a Ninja master Pro and I would not use it for grinding meat. I have know some who use an actual meat grinder while living out of the country and that seems to be a really good solution. Best solution in my opinion as long as your in the US, and it’s what I do, go to the supermarket and ask the butcher to do whatever it is you want with a cut of meat. They always do it for me and I’ve never had any problems.
I have never used a food processor to grind meats or anything else. I don’t know what a Ninja Master is either.
I use an old fashioned hand cranked food grinder. I have ground an entire beef before in the hand grinder. Best is to cut the meats in small strips eliminating as much fat as possible and all gristles. gristles are impossible to grind even with old fashioned cast aluminum or pot metal grinders.
I like extremely lean ground meat. So I don’ add back any fats to it.
Most people get 50% fat from the meat markets as regular hamburger. Extra lean is 80% meat. You can add in as much as you like.
You can grind any cut you like, I recommend the really tough ones that would otherwise have to be marinated in a lot of tenderizer or cooked for 6 hours on very low to be edible. Cut strips cross grain so it will grind easier.
If you don’t want to grind meat often, and you don’t want to make sausages with casings, you can definitely use a food processor for "grinding" and that will be cheaper than buying anything but a hand-crank grinder.**
You can also buy your own meat and have the butcher grind it for you (and if you’re worried about safety re ground meats, you’ll be taking less chance by using only a few cuts of meat, though the butcher’s grinder could maybe have some leftover stuff from grinding bunches of meats together).
You’ll just put in cut-up pieces of meat and fat (whatever meat you want and however much fat you want), plus any seasonings (or add those later), then *pulse* the food processor until you have the degree and size of grind you want.
Here are some recipes, proportions, seasoning suggestions, etc:
http://www.google.com/search?q=recipes+grind+meat
http://www.google.com/search?q=recipes+grind+meat+poultry+pork
Here are lots of recipes and more info on grinding your own:
http://www.google.com/search?q=how+to+grind+meat+food+processor
http://www.google.com/search?q=how+to+grind+meat
** I didn’t like mine because it was hard to really clean afterwards, flecks of metal came off and there were areas of gray on the meat, etc. (perhaps there are solutions for all those problems though).
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