Finally caved and tried a meat grinder after years of buying pre-ground

I've been cutting meat for about 12 years now, mostly at a small shop in Buffalo. Always figured grinding my own was overkill, extra cleanup, not worth the hassle. Last week a customer brought in a whole sirloin and asked me to grind it for burgers right there. I did it with our shop grinder and the smell alone was different, way beefier. So I picked up a used #12 grinder off Craigslist for $60, ran 5 pounds of chuck through it at home. First batch of patties came out juicier than anything I've bought pre-ground in years. Now I'm wondering if I've been missing out on other stuff too. Anyone else hold out on a tool and then kick yourself for waiting so long?

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olivia_wilson1mo ago

Thirty degrees feels like the magic number where grinding your own goes from "why bother" to "why didn't I do this sooner" in my experience. It's like learning you've been buying pre-shredded cheese your whole life (which I also used to do, by the way) - once you try the real thing it's hard to go back.