My in laws have a cow that they want to butcher and grind for burger. I have a weston pro #22 grinder. My question is how many times would you need to grind the beef for hamburger.

]]>https://waltonsdev.nodebb.com/topic/2336/grinding-a-whole-cowRSS for NodeThu, 10 Sep 2026 23:18:21 GMTFri, 08 May 2020 23:56:11 GMT60I grind 3/8 1st grind. Than decide what type of sausage I want. I like 1-1 pork beef. So what I may stuff 3/8 or bring to 1/8 for hotdogs Is my choice You’re the Chef.

]]>https://waltonsdev.nodebb.com/post/32177https://waltonsdev.nodebb.com/post/32177Tue, 02 Mar 2021 00:16:17 GMTmcherbies Yeah, if you find the 7mm is finer than what you are wanting there is nothing wrong with going twice through the 10mm if that gives you the finished product you are looking for!

]]>https://waltonsdev.nodebb.com/post/17282https://waltonsdev.nodebb.com/post/17282Mon, 11 May 2020 21:24:43 GMTSo what do most of you use for grinding plates? I have a 10mm (3/8’) and then grind through a 7mm (1/4’) plate. Sometimes I find the 7mm is too fine of a grind for hamburger. Do most of you just grind it twice through a 10mm? Asking for beef burger in this case.

]]>https://waltonsdev.nodebb.com/post/17272https://waltonsdev.nodebb.com/post/17272Mon, 11 May 2020 18:24:33 GMTRedneck Vet and Brian Schneider One thing to keep in mind is you want to grind differently for different types of sausage when doing a Bratwurst, breakfast or other fresh sausage you don’t need as fine a grind as you do for cured sausage like summer sausage or snack sticks. Now, if it is easier to just do it all twice through a 3/8 and then grind that through a 1/8 right before you make a cured sausage that will work as well!

]]>https://waltonsdev.nodebb.com/post/17268https://waltonsdev.nodebb.com/post/17268Mon, 11 May 2020 14:37:05 GMTHi Brian, I’d be interested in hearing how your grind turns out. Have a 2yo grass fed “Piney Woods” bull acting like he would like to visit the processor, but processors are hard to find around here. So… probably gonna try my best to break him down, but expect to do a lot of grinding! Any advice is GREATLY appreciated!

]]>https://waltonsdev.nodebb.com/post/17267https://waltonsdev.nodebb.com/post/17267Mon, 11 May 2020 14:12:49 GMTBrian Schneider I’m not sure what makes some people go through a 3/8 twice and some through a 3/8 and then a 3/16 or a 1/8. Must be personal or customer preference. Anything will work but twice through a 3/8 will be easiest.

]]>https://waltonsdev.nodebb.com/post/17227https://waltonsdev.nodebb.com/post/17227Sun, 10 May 2020 21:50:36 GMTakdave I can’t agree more! I grind twice with the large plate on everything for the shop, reserving the prime for patties and bulk.

]]>https://waltonsdev.nodebb.com/post/17207https://waltonsdev.nodebb.com/post/17207Sun, 10 May 2020 23:18:55 GMTGrind once thru a coarse plate , then a second time thru a finer plate. Much easier to grind twice

]]>https://waltonsdev.nodebb.com/post/17202https://waltonsdev.nodebb.com/post/17202Sun, 10 May 2020 00:17:27 GMTakdave thanks

]]>https://waltonsdev.nodebb.com/post/17187https://waltonsdev.nodebb.com/post/17187Sat, 09 May 2020 01:18:46 GMTI would grind it twice 3/8" and I would spilt the meat in to categories before you grind, Prime and Burger, with the hind quarter and backstraps labeled Prime and the rest just plain burger

]]>https://waltonsdev.nodebb.com/post/17186https://waltonsdev.nodebb.com/post/17186Sat, 09 May 2020 01:03:41 GMT