Buying ground and mincemeat from the supermarket could be quite risky as it is quite difficult to know what actually you are getting. Store ground meat could vary considerably in terms of the cut, texture and fat content. On the other hand, if you grind the meat yourself, you are able to control these things. Using a food processor, you can grind the specific type of meat according to your needs. Whether be it beef, mutton, pork, poultry, and even seafood and fish; your food processor can help you with processing it according to your needs.

A food processor can also thinly slice the meat which could be quite tricky without a sharp knife or a commercial meat slicer and proper skills. This also allows you to make all sorts of dishes yourself in your kitchen which otherwise have been believed to be made by professionals only. So, just take out your food processor and have your meat processed at your fingertips.

In order to use the food processor for grinding meat, you can use the following hacks:

  • Put the meat in the freezer beforehand and partially freeze it. This makes sure that the resulting meat is not pulverized but chopped.
  • If you want to make burger patties for shrimp burgers, turkey burgers, etc, you can first grind some of the main ingredients to form a paste and then using this paste, you can bind the rest of the dish. The remaining items would be ground to provide a chunkier texture while the paste would enable it to stick together.
  • According to each recipe, you can mix more than a single cut of meat to entice exactly the right combination of fat and flavor. Detailed information on the best food processors, can be found here and you may also want to read reviews for the top rated food processors.
  • While slicing meat in the food processor; even, clean cuts could be achieved through applying enough pressure for pushing the meat in the feeding tube.
  • You can add baking soda to the ground meat to make it moist and tender while cooking. Soda enhances the meat’s pH which makes bonding difficult for the proteins.
  • For home ground meat, use less panade as it would already be more tender as compared to the store-ground meat.