By meat I mean deer and elk. It works fine if I don't add fat.
We tired to grind some beef for a friend but the fat content in the beef was enough to also clog the grinder
Gottta be cold meat. Are you using plates with the small holes for your first grind ? Larger holes first then step down. Sometimes 2 or even 3 grinds is the way to go.
Yes!! I hadn't thought of that - fat will definitely smear if you jam it through too small a plate. Good catch!!
But,I'm still wondering if it's dull knives.
