Can anyone recommend from personal experience, a good electrically drive meat mincer for processing meat for the table? Would need to be able to handle anything between 5kg to 50kg in a batch depending on what I managed to harvest at the time.
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Can anyone recommend from personal experience, a good electrically drive meat mincer for processing meat for the table? Would need to be able to handle anything between 5kg to 50kg in a batch depending on what I managed to harvest at the time.
I've tried most of the domestic electric ones. They all pack up in the end.
My current one is a Kenwood 2kw and it seems to be the best of the bunch.
The main thing is to trim as much sinew out of the meat as possible. That's what kills them.
I have a Chinese hand mincer. Hardly what you'd call hard work and easy to use.
Yes, the lifespan of the domestic ones worry me, and at the price, you only have to kill a couple to warrant the extra cost of a better unit.
Tracked these down:
Tre-Spade Compact Electric Meat Mincer - Netropolitan
Electric Meat Mincer TC-8 Inox - Netropolitan
Mincer S/S meat mincer grinder sausage maker | Trade Me
Had one of these for about 5 years, sometimes mince a whole deer in one sitting, hoons through them. Gets used at least once a month, sausages are easy to fill with it as well.
So I ended up purchased one of these: Electric Mincer TC-22 EL ECO - Netropolitan
Attachment 47914
Wasn't cheap but I figured that between my two brothers and I it would pay for its self, and I cannot see if failing any time in the next 20 years. Its build like a tank. The sales guy passed comment that one customer he has purchased it for processing rabbits for his cats. He used to bone them out for his old mincer but now he feeds them through bones and all. (I thought it would be easier just to feed the cat through and be done with it....!)
Any way, processed a full size hind (minus the back steaks) in 15 minutes. Didn't bother being particular in removing any sinew. No blockages. Key for speed is to strip cut the meat so that it falls down the in-feed without having to use the plunger.
There is a smaller and slightly cheaper version but it didn't have a reverse button for clearing of blockages (not sure if that's useful yet as it hasn't blocked) and the larger one has a greater speed reduction which I am lead to believe is important for not heating up the meat (80rpm versus 160rpm).
Comes with a size 8 plate, and I bought a size 6 on recommendation. Size 8 is fine for general mince production.
Highly recommended.
Put two hinds through today. This mincer has well and truly paid for its self.
Attachment 65644
you could proably hone the cutter face down on a wetstone or some fine wet and dry on a very flat surface
myself i have a cheap 80$ trademe one, its pretty noisy but seems to churn through semi frozen meat ok. made a few batches of sausages with the attachment and that works ok too.
Mines done 6 or 7 deer and theres not a mark on the cutter or the plates as yet. They do say that you should alway match a plate to a cutter and keep them together for life. If you replace either, replace both with new.
Reviving a bit of an old thread, but thought I’d add my experience for those looking for a mincer.
I just bought one of these: https://zeropak.co.nz/zeropak-hakka-...c-meat-mincer/
It’s a TC12 model, rated at 150kg/h and I reckon it’s perfect for the serious home butcher. Can’t say that I’d need to go up in size to a TC22… all stainless construction too which is really nice!
@7mmwsm has a mean one.
All ways freeze my meat before mincing ,in meal size portion A it mincers better and B it last better in freezer
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Yep frozen is better as if the fat and connective tissue is room temp, it binds on the blades in the mincer and jams up. Got 400kg of whole chickens to mince next week. That will keep me off the streets. Guts in and bones as well, yum yum :)
lol yeah I should be so lucky :) have to run them through the bandsaw first then into the mincer. There is no mincer that can handle whole chooks unfortunately. have stalled out our big 3 phase mincer on 2 inch diameter chook strips before so have to cut them thinner.
Yeah you need a bit of grunt for sure. Our new work one was about 2.5K and we have stalled it out a few times. No ice just frozen meat, but just a few feathers or half defrosted and it's jam city Arizona
We are looking at carcass composition so looking at feeding different diets to get a change in the muscle to bone ratio, also looking at calcium levels and how they change in the critter Vs different amounts in the diet. So with this one we mince the whole bird, then subsample then freeze dry and grind so it can be analysed. Oh the joy
Actually I have been doing a trade with someone who tests Salmon for Omega fat levels etc... so that makes pretty good burly. A mate in the Marlborough sounds wants to try some minced chook for burly, but I would think it might bring in a few rays and sharks as well as a few cod ?
I once worked in a pet food factory, they had a wolf king there that had maybe a 12 or 18 inch mince plate on it......... whole sheep frames went in the top and just mincey bone chippy bits came out the auger 10 seconds later.
it was a cool machine to run but I got sick of the blood soaked pluck bags running down your neck when you chucked them in, and my dreams where pretty gory as well. Fishing for the warm offal bits from over at the abattoir was a highlight in the winter ( came in big dump bins still steaming )
That's a pretty decent sized motor on that mincer. The dies and cutters should be available from China if you can't source original stuff. Dies are pretty bloody expensive to get made up so you would be better to find some the right size and buy a couple of replacement cutters ( knives) and maybe a couple of dies with different sized holes.
I keep bleating on to some of the numpties at work who think they can just go out and buy some piece of machinery without thinking about the consumables. I always buy spares at the same time I'm buying the gear so you have it on hand when the original goes bung or like the bandsaw blade the other day, go BANG ( that nearly made me fiill my britches ). Or latest toy is a steam extruder so can't wait to make a few rubbish bags of cheezles for "testing purposes" :)
duck guts wins hands down for attracting Koura...... not sure what it is about it...would be good use for those big tally guys,mince it up and make burley....
This is the new mincer we have at work
MODEL 822SS Manual Feed Grinder | BIRO Manufacturing
Now to come up with an excuse to get work to pay for a sausage attachment :)
PhilH, I reckon the Italian mincers like Reber have standard size dies and cutters. Replacement parts should be no drama. Try over here, plenty of Italian mincers being sold.
Whole cows, holy moo paste Batman. Do they use flail knives. I would think spinning blades would get blunt pretty quick after going through a few cow femur bones. Sounds pretty messy.
I second @hotbarrels as below, I have the same mincer for my sausage making, it was well worth the purchase. I also have the Trespade sausage filler which is very solidly built.
How do you guys package up the mince? Trays or tube bags? I'm wondering whether its better to just use poly bags rather than trays and glad wrap.
Minced some meat tonight. Put them in glad bags. They’ll be used up next week.
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I used snap lock bags. We go through thousands and the best I've found have been the 70 micron bags from officemax or some of the other suppliers have them. They are 230x305mm. I hold them up by the top corner and close 90% then squeeze against my chest to get the last bit of air out and close the last 10mm or so. Had chicken breasts last 2 years like that without getting freezer burn. Obviously vac bags could probably get more air out but more money and effort and it depends on how long you are planning on keeping the meat for.
I use the blue Butchers shop / fish packing commercial bags. Check weigh the mince into bags, shake and press down across the bottom of the bag, ( I fill at 700 grams ) then roll the bag with firm pressure to force out all air and fill all voids. Roll the bag and fix with a rubber band or stack the bags in one layer across a cardboard box with the opening of the bag turned to the underside. The mince keeps extremely well like this. Rolling is 100 x better than tying off and at least the equal or better than vac pac as there are no unfilled open areas.
I use the redneck sink full of water method as my poor man's vacuum packer! I mostly use it when I kill my roosters as without a vac packer it's nearly impossible to get all the air out of the bags due to the shape of a chook body. As for steak and mince, I just flatten it in a zip-loc bag and squeeze out the air
https://www.youtube.com/watch?v=XrZPLF0ezw8
What grinder are you using??
iv looked at the the
Hakka TC-22 Electric Meat Mincer
https://zeropak.co.nz/zeropak-hakka-...c-meat-mincer/
and
TC22 EL ECO
https://netropolitan.co.nz/shop/elec...legant-models/
not sure if any one knows if these would be any good for grinding chicken with bones? hard to find a good grinder in new zealand my one after 6years that i imported just broke it was the
tasin ts-108 bloody good harty grinder but due to the importing stoppng with covid i cant get it or any replacement parts sent to new zealand
or does anyone know a good person to repare grinders in new zealand?
I rate the rural t12 mincer. Definitely goes well
not for every one but my mate and I used his brother in law's 3 phase mincer and man it minced most of a bull very quickly. not everyone has 3 phase power though. I have used a domestic mincer to do a couple of fallow but it takes much longer.
yes iv used 3 phase very quick indeed but also very expensive lol looking for something around the $1000 to do the job hopefully
is that the tc12 hakka one or the other one from netropolitan
I’ve had a small kenwood mincer for years which has worked great but have recently been using an Apuro heavy duty mincer. It’s definitely a big step up in performance and unfortunately price but I’d highly recommend it.
https://www.nisbets.co.nz/apuro-heav...SABEgKZSvD_BwE