Grind Your Own Meat In Minutes: Use A Food Processor!
If you want to have more control over the quality of meat and the amount of fat your ground meats contain, grinding your own fits the bill and it’s not as difficult or time consuming to do as one might think. Cuts of beef, pork, chicken, turkey…they all can be ground right on your kitchen counter in a matter of minutes.
An old fashioned hand grinder can be used or try an attachment for your KitchenAid or stand mixer, but did you know your food processor will get the job done too? Here are a few tips and resources to check out:
Tips & Resources
- Before grinding, cut meat into one to two inch cubes.
- The amount of meat you can grind at the same time depends on the size of your food processor (approximately 1 pound for a 12-cup food processor, smaller batches for smaller machines).
- Pulse with a regular steel blade until it’s all chopped.
- Grind the meat as you need it or freeze what you won’t be cooking within the next day or two (can be frozen up to 3 months).
- Use relatively fatty meat (chuck or sirloin with 15% to 20% fat) so there’s still good flavor.
SFGate.com (page no longer online):
- Use different grinds for different dishes, for example a coarse ground is ideal for meat sauces that simmer for hours since not all of the sinews and connective tissues are broken down, this adds flavor and helps thicken the sauce.
- Hamburger meat can be either coarse or medium ground, depending upon the texture you want.
- Try adding bacon, pancetta or prosciutto when grinding chicken or turkey to increase the fat content and the flavor.
- Fat helps bind ground meat together and helps prevent it from being too dry. Meat that is too lean becomes dry when cooked.
- For best results, chill the blade and bowl of the food processor before grinding and chill meat cubes for at least 30 minutes in the freezer.
- You’ll find a list of suggested meat cuts to use for a variety of meat preparations on this page.
- If you like your burgers cooked rare or medium, home-ground meat is the way to go.
- Before grinding, boil meat for 30 to 60 seconds then rinse with cold water (optional, for added safety).