A Note on Meat Safety & Hygiene
Grinding meat increases the surface area exposed to bacteria, so hygiene matters more here than with a whole cut:
- Keep meat and grinder parts cold — chill the grinder head, auger, and blade in the freezer for 15–20 minutes before grinding to slow bacterial growth and keep fat from smearing.
- Never let ground meat sit at room temperature for more than about an hour; refrigerate or freeze it promptly.
- Fully disassemble and wash all metal parts that contact meat after every use.
- Ground meat should reach a safe internal cooking temperature (typically 71°C/160°F for beef/pork, 74°C/165°F for poultry) — check current guidance from your country’s food safety authority.
Throughput Speeds and Gear Resilience
The LEM MightyBite #8 operates with an all-metal gear transmission housing that efficiently pushes 4.5 pounds of meat per minute. This solid engineering prevents mechanical shifting inside the core when grinding semi-frozen beef cubes.
The Weston Electric #8 brings an oversized 650W (7/8 HP) motor to the table, designed specifically for home sausage makers who demand long, continuous thermal run times without triggering a safety cutoff.
How to Read Meat Grinder Specs
- Head size: The number (#8, #12, #22 and up) refers to the size of the grinding head and plate. Larger heads move more meat per minute. #8 suits most home kitchens.
- Running vs. peak power: Running watts describe what the motor delivers continuously. “Locked rotor” or peak ratings describe a brief stall condition and are not comparable to running watts.
- Plates: Grinders ship with plates from fine (around 3–5 mm holes) to coarse (around 8–10 mm). Coarse plates suit chili and sausage; fine plates suit burgers and pâté-style textures.
- Reverse function: Running the auger backwards clears sinew wrapped around the blade without taking the head apart.
- Sausage stuffing: Most grinders include stuffing tubes, but a dedicated sausage stuffer is faster and gives better texture if you make sausages often.
Which One Should You Choose?
- LEM MightyBite #8: Choose it for reliable, compact home grinding with good throughput.
- Weston Electric #8: Choose it for longer grinding sessions and occasional larger batches.
- SM-G50 1.3 HP: Choose it if you want reverse function and high volume at a lower price.
Grinding Tips
Cut meat into strips or cubes that fit the feed tube, and chill it until it is firm but not frozen solid. For a finer texture, grind twice: first through a coarse plate, then through a fine one.
Related Guides
- More prep tools: Food processors compared