I have ground a lot of meat over the years. If I double grind it I run it through a 3/8"or larger plate the first time and finish it with a 1/8" plate. The last couple of years I just run it though the 1/8" plate one time and call it good. I played with it back and forth for years and really couldn't tell enough difference to justify the time and work.
This is exactly what I've found... grind once through the smaller plate and good to go...
