Question for those with meat grinders

[SusanT]

I have the meat grinder attachment for my Kitchenaid stand mixer. I was grinding some chuck for hamburgers and the grinder got clogged up with a stringy tissue. I had to disassemble the grinder halfway through to clean it off (gross!)

What was this stuff and how do I avoid it? Is this something I can trim off before grinding.

[sneezles]

Don't have a KitchenAid and I don't grind chuck! It's not your grinder but it is your cut of meat! Chuck is high in fat and it just happens to "collect" as it's being ground. In the future grind a leaner cut of meat...round or sirloin. Definitely worth the price!



[This message has been edited by sneezles (edited 05-26-2001).]

[Marsha]

I think the stringy stuff might've been some of the 'silverskin' that runs through the meat (such as covering the tenderloin). Since you want a bit of fat for your hamburgers for flavor, just be sure to trim your meat pretty well and you might try to cut out this sinew-y stuff. Hope this helps!

[Jewel]

I agree with Sneezles, it's your cut of meat. I don't have an attachment for my KitchenAid, I bought my electric meat grinder before I bought my KitchenAid, and now I have two appliances!! (grrrr...) May have to sell the meat grinder and buy a KA Attachment.

Anyhoo, I have been grinding mostly pork to make sausage. When I used fattier cuts of pork I also had to remove the stringy stuff, but when I used Pork Loin I had no problems. Go for a leaner cut! http://www.cookinglight.com/bbs/biggrin.gif