Stuck in Grinding Your Beef? Check How to Grind Beef

Last Updated on October 12, 2021 by Cynthia A. Rose

Many people don’t get difficulties purchasing ground beef from the grocer, but it sounds awkward, relying on already ground beef. There is a need to appreciate technological advancements to ease the preparation of different food ingredients by learning better ways on how to grind beef.

Therefore, I thought it would be great news if I share with you the knowledge of how to make your home-made ground beef. The motive for grinding your meat is to add taste in your food, especially when you intend to do it from time to time.

Also, grinding beef for yourself enables you to save some money for other alternative activities. Here are different sampled methods applied to grind beef;

Different methods on how to grind beef

1. Using your hand grinder to prepare grind beef

Below are the steps on how to use a Hand Grinder to make your beef.

(a) Clamp your beef grinder on the counter, placing a bowl below it. Clamping tightens your hand grinder avoiding technical failures during the grinding process.

(b) Chop your beef to cubes-like, reducing it to fit your grinder’s funnel. Solidify your chopped meat for about 30 minutes for them to get firm; this stops your beef from being sticky and pale when grinding.

(c) Feed your beef grinder with cubes in the funnel of your grinder use a tamper to push down the cubes.

(d) Spin the handle of your beef grinder till all your chopped cubes get ground. If you see gross bits, regrind to get fully ground beef.

(e) You are using already ground beef, whirl again for two more times to get your suitable consistency ground beef.

2. Using a Cuisinart to grind beef

Cuisinart can adequately do a great grinding job of beef when partially solidified. Your chopped beef cubes should not be solid frozen, just rigid. Here, partially solidification of your meat provides the easiest method to chop steaks from the roast.

To grind beef using a food processer, you need to follow the following steps:

(a) Cut your beef into small cubes (1 inch) chopping off rubbery and tight tissue. Here, the reason for small cubes is to fasten grinding. Point to note, and it’s advisable to leave fats but make sure all ones removed from the beef.

(b) Place your beef cubes on a bookfell-lined baking sheet then solidify it along with the blade for 30 minutes. This process is essential because everything needs to be cool.

(c) Put the blade in your food processer then half fill the bowl with beef.

(d) Pulse the beef up to ten times for a second each time and evaluate your beef. If your consistency is ok, then you are through with grinding, but if not, there is a need for you to pulse several times till you get your desired grind beef.

(e) Without forgetting, pulsing does not run Cuisinart firm. If you do this, the result might be pale baby-food like beef.

(f) After finishing grinding, look around in your grind beef to ensure there are no gross bits like silverskin that maybe you missed to grind.

Remember, poking under this method is essential because it ensures chunks of fat and silverskin are ground.

3. Using an electric grinder to grind beef

By using your electric beef grinder, stand mixer results in great ground beef. Despite the grinder using electricity in its process, it works almost the same as a hand beef grinder:

(a) Cut your beef into small cubes reducing them enough to fit in your grinder’s funnel. Freeze your beef cubes for about 30 minutes to make them rigid. By doing this, your cubes will not get sticky and pale during the grinding process.

(b) ntime, connect your stand mixer and attach it to the finer grinding plate. Place a bowl beneath your grinding attachment.

(c) Place the frozen cubes partially in the funnel of your beef grinder then use a tamper to push down the small cubes.

(d) Continue processing up to the time you see ground cubes. Under this step, you need to repeat grinding till you get your suitable ground beef.

(e) Repeat the process not less than two times with already ground beef to have your suitable and consistent ground beef.

Frequently asked questions

Q: Can one grind beef using a blender?

A: Yes, but this can happen after cooking your beef. It will be easier to grind when it is raw, but cooked chicken can be cut up to similar-sized places by a powerful motor blender.

Q: Can you grind beef using a food processor?

A: Grind your meat in batches: put the chilled blade in your food processor. Fill the processor for about 30 minutes, then cover and pulse the meat 8 to 10 times with 1-second pulses. The meat should be fully ground and hold together when pinched.

Q: Can one grind frozen meat?

A: Solidifying your meat helps it maintain its shape and keeps it rigid for it to go through the grinding process smoothly. Also, beginning with semi-solidified meat is advisable.

Q: Can one grind stew meat?

A: Yes, but for leaner cuts, you will need to add fatback to the grind, or else the mixture will be too dry.

Q: What is the best meat to grind for hamburgers?

A: Chuck steak, this is the most commonly used cut of beef in burger blends.

Sirloin or tri-tip, this is a relatively lean cut of steak but has the right amount of flavor.

Q: What can one do with a meat grinder?

A: A meat grinder can be used to grind, make sausages, making burger patty, crushing bones, grinding vegetables, and grinding cookie dough.


After going through all the methods on how to grind beef, I think it’s clear now that you have a choice of your own. Following your interests, make sure you choose a grinder that suits you or will serve your desires.

Although it’s not advisable to leave fats in beef, for amateurs or starters it is advisable to include some fat; at least you need a small percentage of fat in your ground beef.  Furthermore, if your meat is too slim, this will result in a loud end product.

More so, when it comes to what cuts of meat are suitable for grinding, the cuts with the right balance of meat and fat are advisable. Trying to use the above methods am sure you will enjoy making your home-made ground beef and hence being independent.