So prior to my current job I spent almost 8 years running the meat department of the local grocery store. Learned alot of skills like breaking down primal cuts,grinding fresh ground beef and pork as well as brat and sausage making. Decided to get myself a LEM #8 countertop grinder, a roll of Weston freezer paper and a freezer tape dispenser. Excited to do a little meat cutting and grinding again. Have a pretty good hookup for whole sirloins and pork butts so time to buy a small freezer and fill it up.

I watched my dad grind meat as a kid, mostly because we were poor and he saved a lot of money by grinding and freezing cuts of meat. I think that’s something I may want to try someday as well, mostly because I want to try my own blend for bolognese or chili.

I have my old bolt on hand grinder. Works great for rustic smash burgers. 

I’ve cut and wrapped a whole deer before a few times. We also ground the trimmings into hamburger with pork fat. If you are set up for it with the proper tools, space, and food processing items, it’s worth doing. But it’s a time consuming process too, and refrigeration of the meat is vital to ensuring safe, quality cuts.

Go for it.  When I deer hunted I had a grinder and slicer.  When I stopped hunting I gave them to my grandson.  He his wife and his dad hunt so the stuff is getting plenty of use.

Luckily my in-laws do all this and just give us the finished product. I did buy my buddy a meat grinder that always give me venison 

16 minutes ago, TnRiver46 said:

give me venison 

 

If you lived closer, I could probably hook you up with a whole deer every season here.

 

How about this.  You drive your truck up here in mid November for one.  And pick me up some spotted cow on your way lol

Now that’s a darn fine trade!!! It may be illegal unless the deer is de-boned tho (CWD era mandates?)

22 minutes ago, TnRiver46 said:

Now that’s a darn fine trade!!! It may be illegal unless the deer is de-boned tho (CWD era mandates?)

 

I'm not in a CWD zone so there are no transport restrictions.  The animal has to be legally tagged and registered here, which I do anyways according to state law.

 

I have the grinder attachment for my KitchenAid mixer, and it does great for the volume that I do, usually a couple butts or 4-5 pounds of beef at a time. I grind beef a little coarser for burgers and I really makes a difference. I haven’t gotten into cased sausages yet more out of laziness than anything. 

Interesting thread as I'm buying 1/4 cow next week. I have the Kitchen Aid attachment too, and a standalone grinder, since I buy chuck rolls and break them down at home.

 

Luckily my fiance's dad is a retired butcher so I don't hack stuff up. 

Lucky is one way to put it, lol. 

18 minutes ago, J Francho said:

Lucky is one way to put it, lol. 

Lol, he is an upstate NY guy so I'll keep my eyes peeled!