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What's the Best Meat Grinder?


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What's the Best Meat Grinder?

Niki Rothman | Apr 3, 2006 10:36 PM

I bought one of those retro revival $39 tin flashed cast iron manual meat grinders, washed it, dried it (or so I thought), assembled it and then got distracted for a few days. When I got back to it with the chicken livers, it had permanently fused into a rusted solidified mass that refused to ever be disassembled again. Oh well...

I still want to grind my own burgers and chopped liver. So, I'm ready for an electric model. But I have a small kitchen. Should I get an electric meat grinder (Viking?) - best prices, brands, place to purchase them? I know you can get an attachment that goes on the Kitchenaid mixer, but that would mean buying THAT first. Sure, it's a vanity item I wouldn't mind having, but my Cuisinart does everything a Kitchenaid mixer would do. Or does it? Speaking of my beloved Cuisinart. The one thing I've been really disappointed by it has been in my meat grinding attempts. The meat is either pulverized or very uneven, with some chunks remaining too big and a weird texture burger as the result - combo of powdery/crumbly and tough fibery bits. So, now that you've heard all the clues, what is your analysis? What should I do to meet my meat (grinding) needs?

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