Grinder? LEM vs Weston vs Pro Cut?

[Jordan3215]

Ground beef won’t have to go through a Pro-Cut twice correct? I think we will likely go with a Pro-Cut. I can’t find any info on what company makes them or where they are made. Made in US? Good warranty?

[Cabelas90]

I have the Pro cut #12 that Jonathon Talks about. It is an exceptionally well made Grinder. But as Jonathon mentioned the throat size is a bit of a bummer. But as a Trade off the feed pan is much larger which to me was more important.
You will want to grind 2 times no matter the grinder it just makes for a much better end product. Jonathon Correct me but I think Pro Cut is Owned by Torrey. I dont remember what the warranty is though.

[Jonathon]

Jordan3215 Back from Vacation! Cabelas90 is correct, you will want to pass it through twice no matter what. Cabelas90 yes, Torrey owns Pro-Cut and warranty on the pro cut #12 fs and ss both have a 1-year warrantiy.

[Joe1]

Jonathon so for ground beef/pork you grind 2 times, same plate size?

[Jonathon]

Joe1 Some people will grind twice through a 3/8 but I think once through a 3/8 and the second time through a 3/16 is a better product unless you are looking for something like chili and that is usually a large specialty plate.

[Joe Hell]

Jonathon I run twice through a 7mm plate for both pork and beef. This is what I use for sausages, burger/breakfast patties and bulk packs.

[mudmuppet]

Jonathon whats your thoughts on the LEM dual grind

[Tex_77]

mudmuppet speaking for Jonathon, I’m sure his thought is just buy a Walton’s grinder.

[glen]

I had not heard of dual grind technology before, Pretty pricy but may be good for high volume dual grind applications

[Jonathon]

mudmuppet If that actually worked well they would find a way to be put on commercial grinders and they don’t. How a commercial grinder would handle this is called a gemini system and it is one grinder feeding the hopper of a 2nd grinder, which would be far more expensive than 1 grinder that did it twice. I can’t speak for 100% sure but when we think about it I see it as a bad idea. Your 1st grind is always going to be faster than your second, even if you go through the same size plate. The protein has already broken down so it is harder for the auger to grab it. So, when you have a small 3" distance between 1st and 2nd grind the protein is going to be unnecessarily stressed between those two points. Now, maybe they made adjustments and the outside knife runs faster than the inside knife but then we seem to be sacrificing the 1st grind for the 2nd.

[smokinbubba]

I have found that LEM products are quality but pricey. My go to now is a cabelas #12 pre carnivore (Weston) and it is awesome. Key is COLD meat like almost frozen. It does not matter what grinder you have, if your meat is not almost frozen, you are going to struggle. If I had to do it again, I would have went with a Weston #22 butcher series (has reverse) and called it a day. They can be hard to find now tho. Look at Home Depot.com believe it or not. Will set you back 5 bills.

[mudmuppet]

Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

[PapaSop]

mudmuppet
You wont be disappointed!

[smokinbubba]

mudmuppet where did you find the weston in stock?

[mudmuppet]

smokinbubba I got it off a program called guidefitter