How to Grind Your Own Meat at Home
Cut chilled meat into cubes, keep everything very cold, and grind through a coarse then finer plate as needed. Grinding your own lets you control the cut and fat and know exactly what is in it, but cook ground meat thoroughly.
Grinding your own meat is a genuine upgrade: fresher, better texture, and full control over the cut and fat. It also means you know exactly what went in, which is a real food-safety benefit.
Step by step
- Choose a cut with the fat you want, chuck (about 80/20) is a great all-rounder.
- Cube it to fit the grinder throat and chill until very cold.
- Grind coarse first, then again through a finer plate if you want a finer texture.
- Keep it cold until you cook or shape it.
What to make
Fresh grind opens up burgers, meatballs and more, see how to make burgers and how to make sausage. Choosing a grinder? See the best meat grinders.
Frequently asked questions
Why grind your own meat?
You control the cut, the fat ratio and freshness, get better texture, and know exactly what is in it, no fillers. It is also often cheaper for premium blends.
Why keep the meat cold when grinding?
Cold fat grinds cleanly; warm fat smears and makes a pasty grind. Chill the meat, and even the grinder parts, before you start.
Do I need to cook home-ground meat well?
Yes. Grinding spreads any surface bacteria through the meat, so cook it to a safe internal temperature, unlike a whole steak.