Your food processor’s S-blade creates custom-textured ground meat with superior flavor and freshness. Perfect for burgers, meatballs, or tacos – you control the fat content and quality!

🛒 Ingredients & Tools

What you'll need:

• 1 lb (450g) meat chunks (beef, pork, chicken, or turkey)
• 1 tbsp oil (for moisture)
• Optional seasonings:
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp smoked paprika

Required tools:

• Food processor (S-blade)
• Freezer (for partial freezing)
• Baking sheet (for freezing portions)

⚙️ Step-by-Step Grinding Guide

1️⃣ Prep Meat

1. Cut meat into 1-inch cubes
2. Spread on baking sheet → freeze 15-20 minutes until firm but not solid
3. Pat dry with paper towels

2️⃣ Grind in Batches

1. Working in 3-4 batches, pulse meat:

   • Chunky grind: 8-10 pulses (for burgers)

   • Medium grind: 12-15 pulses (for meatballs)

   • Fine grind: 18-20 pulses (for tacos)

2. After each batch, transfer to bowl → keep cold

3️⃣ Season & Use

1. Gently mix in seasonings if desired

2. Use immediately or freeze

📊 Grinding Guide Table

💡 Pro Tips

❄️ Keep it cold: Meat should be 30°F (-1°C) for perfect grind
🔪 Fat content: Keep 15-20% fat for juiciness
🥘 No overprocessing: Pulse – don’t run continuously!
🧊 Easy cleanup: Process bread slice after meat to absorb grease

🌟 Why Homemade Wins

✅ No additives – Unlike store-bought
✅ Custom texture – From coarse to fine
✅ Cost effective – Save 30% vs pre-ground
✅ Food safety – You control the process

Recipe ideas using your grind:

• Italian-style: Beef + parsley + garlic → meatballs

• Asian-style: Pork + ginger + scallions → dumplings

• American-style: Beef + Worcestershire → burgers