I have been trying to make my own ground beef by using a cuisinart. I started with some trimmed chuck and some tri-tip cut into 1 inch cubes. I placed these cubes on a sheet pan and into the freezer. The cubes got hard but not completely frozen... you could still slice them with a sharp knife.
Chopping in pulses, the meat was ground into small bits about the size of cooked couscous...regular kind, not israeli. I was afraid to go any further for fear of emulsifying it into a bologna like paste.
When cooked, it doesn't clump together like store ground. It stays in bits of chopped meat. Now, I'm not making burger patties or meatballs but I do like the irregularity of some large and some small clumps of meat in chili or taco meat, for example.
Did I not grind long enough? Take it even further? Or did I go TOO far? I don't have a grinder. What is the action of the blades in a grinder? Is it possible to get that ground texture in a food processor?