Meat grinders!!! Sometimes they work very well, mine does because I treat it like a lady. The best thing to do is get one with a 3″ grinding plate,then you can get a professional carbide tipped blade. They are only around 20 bucks but make all the difference in the world, while you’re at it buy brand new plates so both mating surfaces are “true”
If you have an old grinder that has a bronze bushing behind the worm shaft and the bushing is a bit worn it will allow play between the blade and plate and that’s what causes meat to “mush” So if that happens and you have the new blade and plate then you get a “fiber washer” and put it between the worm shaft and the back of the grinder. This allows you to tighten it with a lot of pressure between the blade and plate.
If you grind your meat while it’s partially frozen it REALLY helps the grinding because the meat can “shear” rather than mushing.
I hope this convoluted description helps!
