Which Grind Plate for Burgers


 
I just used this Gvode grinder attachment for the Kitchenaid tonight for the first time. It comes with what appear to be 1/4", 3/16" and 1/8" grinder plates, is all metal and appears to be of good quality. I didnt like how the Kitchenaid branded grinder housing was plastic.

I ran a 2# chuck steak and 3 slices of bacon through the "course" grinder (1/4"), then the 1/8" plate. The GB coming out looked almost mushy, so I switched right away to the 3/16" plate and the consistency turned out perfect for me and the family. The best burger I've made at home or had anywhere for years.


How fine do you grind your burger?
 
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Yeah Len, that's a great write up. Amazingribs.com has some great articles as well. I was curious what real people are doing.

I was wondering, if the course grind (1/4") would adequately mince up the chewy bits in a chuck steak.
 
Yeah Len, that's a great write up. Amazingribs.com has some great articles as well. I was curious what real people are doing.

I was wondering, if the course grind (1/4") would adequately mince up the chewy bits in a chuck steak.

If you have a selection of plates:

1) grind all your meat with the 1/4". THEN break off a burger size piece, cook it and see how you like it.

2)if not, grind HALF of the remaining lot with the next size plate. Mix it up by hand. Break off a piece etc

3)if not, grind all of the rest with the plate used in #2, break off a piece, etc

Repeat in small steps till you find what you like :)

Keep in mind that if you grind it twice with the same size plate, you'll get something mid way between the larger and smaller plate. It won't be the same as the end result you get at step #2 above but somewhere in between (just not 50--50).
 
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I ground the chuck through the 1/4 then the 3/16 and it was fantastic.


A few days later, I tried grinding a super marbled tri-tip (butcher and I estimated ~70/30 fat). I firmed it in the freezer and ran it through the 1/4 and tried the 3/16 plate, but it was coming out mushy. I put the 1/4 plate back on and ran it through again. It had good texture and was tasty. Like butter


This thing was sitting there with all the "normal" tri-tips. I asked the butcher if it was a Prime cut that got mixed up, but he said "I don't know, they just show up sometimes."
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Have to experiment yourself. All fine and good asking the "beginner" question but only YOU know what you will like. Good work :)

I would strongly suggest you write down what you did to what kind of meat (and what your conclusions were) for future reference and keep it with your meat recipes (I keep mine in the same box I keep the grinder attachments).

You won't remember the next time if you don't.
 
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We picked up 12# of Round Steak the other day, ground it and went back for another 10#.

We usually grind everything down to the middle plate, but this steak didn't seem to want to go there. We ended up grinding it twice on the same plate and it was perfect.
 

 

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