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I like to add a little fat to my deer and elk burger but my Cabelas grinder wont touch fat. Thinking of getting a LEM grinder but I don't want to waste money on another grinder that wont grind fat. Any info on the LEM grinders is appreciated

Why wont it grind fat? What happens?

The fat clogs it up immediately. It will grind meat all day long but as soon a I add a little fat it clogs

Make sure fat is close to freezing, and meat not much more. But then again it's a Cabelas. I have no problem with my 15 year old, $100, Northern Tool grinder

We have tried all of the tricks and haven't had much luck. It won't even grind beef.

Are you sure you have good sharp knives and plate. I have ground deer with the grinder on my wife's kitchen aid mixer. Have to cut on strips about 3/4 but it will do a good job.

I think the knives are sharp. Like I mentioned, it will grind meat all day long but the fat clogs it up right away. Cabelas customer service was less than helpful with this problem. I have two elk hanging, ready to process. I need a good grinder.

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Mine. Great unit.

http://www.lemproducts.com/product/lem-12-electric-grinder/butcher-meat-grinders

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

Thanks 284LUVR
I'm assuming that you also add some fat to your venison.

Pork fat to the burger.

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.

Replace or do a really, really good job of sharpening the knives and plates. If you are freezing meat and fat to near freezing (chunks are just a bit hard on the outside but not completely frozen through) and you can't get the grinder to work - your plates and knives are the only remaining 'suspects'!
I like this style of knife - get the best steel you can afford.
http://www.lemproducts.com/product/20-22-grinder-knives/butcher-grinder-plates

Good Luck!!

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.

This tells me that you have a few problems. Remember a grinder "cuts" so if it's not cutting look at the surfaces first.

1. Your blades could be dull. If there is any roll over on them or glazed spots you need to sharpen them or replace.
2. Your plate is warped, pitted, or worn out. If the blades don't sit flat over the whole surface then it will plug up and not cut.
3. You don't have enough pressure between the plate and the knifes. You have to tighten them up good.

If your blade is worn and can't contact the plate then you should replace both as well if your not trying to grind too big of pieces through a small plate. This is what I would do;

Get a nice flat stone and using a circular motion with a little WD-40 (works better than any oil or spit) on it flatted both sides of the plate. Next get your blade sit it flat on it and do the same until the blade has nice new metal entirely across and no dull spots or rolled metal at the tip. Next clean and reassemble paying close attention to ensure they are touching and tighten it up.

I always put some oil on my parts when I put them away as well, just a lite coat.