Choose a meat grinder type (manual or electric) and ensure it’s compatible with your grinder head size and accessories
Gather supplies: meat, grinder attachment, cutting blade and plate, pusher, tray, bowl or sheet pan, grinder wrench/keys, and a clean work surface
Chill the meat (and grinder parts if required) to keep fat firm and improve texture
Cut meat into small chunks sized for the hopper opening
Assemble the grinder head correctly: fit the cutting blade with the correct orientation for your model, then attach the chosen plate, then secure the ring/nut tightly
Check that the grinder is clean, dry, and assembled securely before use
Place a catch tray under the output
Pre-feed with a small piece of meat to confirm smooth operation and correct blade direction
Feed meat steadily using the pusher; do not use hands, forks, or other tools
For best results, grind in batches and keep the remaining meat cold
If grinding very fatty meat, pause as needed to keep parts and meat chilled
Collect ground meat in a chilled bowl or on a tray
If you want finer texture, run the ground meat through the grinder again using a smaller plate
Clean immediately after use: disassemble the head, remove blade and plates carefully, and rinse promptly
Wash parts with hot soapy water (or follow manufacturer guidance), then rinse and dry thoroughly
Remove odors/grease buildup if needed using food-safe cleaning methods recommended for your model
Store blades and plates dry to prevent corrosion; keep in a protective bag or case