Have you ever painstakingly crafted what you thought would be the perfect homemade burger, only for it to have a strange, pasty texture? Or maybe your chili meat turned to mush? The secret culprit might not be your recipe or the meat itself, but something much smaller: your grinder plate. Understanding What Are The Different Meat Grinder Plate Sizes is the single most important step to transforming your ground meat from amateur to artisan. It’s the difference between “good” and “unforgettably delicious.” Let’s dive into the world of grinding plates and unlock the texture and consistency you’ve been dreaming of.
So, What Exactly is a Meat Grinder Plate?
Before we get into sizes, let’s get on the same page. Think of the meat grinder plate as the gatekeeper of your ground meat’s texture. It’s the perforated metal disc at the end of your grinder that the meat is forced through. The size and arrangement of the holes in this plate dictate the final coarseness or fineness of your grind.
It’s a simple component, but its impact is massive. Choosing the right plate is as crucial as choosing the right cut of meat. It’s the final control point you have over the end product, whether that’s a rustic sausage, a juicy burger, or a silky smooth pâté.
Cracking the Code: A Breakdown of Common Meat Grinder Plate Sizes
While there are dozens of specialty plates out there, most home grinding tasks can be accomplished with three primary sizes. You’ll typically see these measured in millimeters (mm) or inches (“). Let’s break them down.
Coarse Grinding Plates: The Heavy Lifters (10mm – 12mm or 3/8″ – 1/2″)
These are the plates with the largest holes. When you need a chunky, rustic texture, this is your go-to.
- Best For: Chili meat, rustic stews, Hungarian sausages like kolbász, or the first grind for recipes that require a double grind (more on that later!).
- Why it Works: The large holes allow fat and meat to pass through in larger, more distinct pieces. This is perfect for dishes that cook for a long time, as the meat won’t break down into mush. For chili, this gives you that satisfying, chunky bite everyone loves.
- My Experience: The first time I made chili with a coarse grind, it was a revelation. Instead of a uniform, soupy texture, I had tender chunks of meat that held their own against the beans and spices. It completely changed the game.
Medium Grinding Plates: The All-Around Champion (6mm – 7mm or 1/4″)
If you only have one grinding plate, this is probably it. The medium plate is the versatile workhorse of the grinding world. It’s the “just right” Goldilocks of plates.
- Best For: Hamburgers, meatloaf, standard sausages like breakfast sausage or Italian sausage, and most general-purpose grinding.
- Why it Works: This size creates a final product that holds together beautifully without being overly dense or pasty. It leaves just enough texture and pockets for fat to render, which is the key to a juicy burger that doesn’t fall apart on the grill. If you’re looking for a classic ground beef texture you’d find at a quality butcher shop, this is the plate to use.
Expert Tip from Chef David Wilson: “For the juiciest burgers, don’t overwork the meat after it comes through a medium plate. Gently form your patties to keep those precious fat pockets intact. That’s where the flavor is.”
Fine Grinding Plates: The Finishing Touch (3mm – 4.5mm or 1/8″ – 3/16″)
When you need a smooth, uniform, and almost paste-like consistency, you’ll want to reach for a fine grinding plate.
- Best For: Emulsified sausages like frankfurters or bologna, pâtés, terrines, rillettes, and some fine-textured meatballs. It’s also used for the second grind in many recipes.
- Why it Works: The small holes force the meat and fat to bind together tightly, creating an emulsion. This is essential for getting that classic “snap” in a hot dog or the silky-smooth texture of a country pâté. Using this plate for a burger, however, would likely result in a dense, rubbery puck.
How Do I Choose the Right Grinder Plate for My Recipe?
The simplest way is to think about the final dish. Your choice directly influences the eating experience. Here’s a quick cheat sheet:
- For a chunky, hearty bite (Chili, Stews): Use a Coarse Plate.
- For a classic, juicy texture (Burgers, Meatloaf): Use a Medium Plate.
- For a smooth, uniform consistency (Pâté, Hot Dogs): Use a Fine Plate.
This simple decision-making process is a core skill for anyone serious about their kitchen craft. If you’re still unsure, a great starting point is our guide to the best meat grinders for home use, which often come with a standard set of these three plates.
The “Two-Grind” Technique: A Pro-Level Secret
Have you ever wondered why butcher shop ground meat has such a superior texture? Often, the secret is the “two-grind” or “double-grind” method. This is where you truly start to see what are the different meat grinder plate sizes can do for you.
- First Pass (Coarse): Pass your cubed, chilled meat through a coarse grinding plate (10mm). This initial grind breaks the meat down gently without smearing the fat.
- Second Pass (Medium or Fine): After the first pass, you chill the meat again and then run it through a second time using a finer plate (like a 6mm for burgers or a 4.5mm for sausage).
This technique results in a more uniform distribution of fat and a more tender, consistent final product. It’s an extra step, but for competition-worthy burgers or perfectly blended sausages, it’s absolutely worth it.
Does My Grinder’s Size (#5, #8, #12) Affect Plate Choice?
This is a fantastic and common question. The short answer is yes, but not in the way you might think. The grinder size number (e.g., #8, #12, #22, #32) refers to the diameter of the grinding head, and therefore the diameter of the plate itself.
- A #8 grinder needs #8 plates.
- A #12 grinder needs #12 plates.
You cannot use a #8 plate in a #12 grinder. However, the hole sizes (coarse, medium, fine) are available for all standard grinder sizes. So, you can get a 10mm coarse plate for a #5 grinder just as you can for a #32 grinder. The key is to match the plate’s overall diameter to your machine’s size designation.
Quick Guide to Grinder Plate Diameters
- #5 Grinder Plates: ~2 1/8 inches (53mm)
- #8 Grinder Plates: ~2 1/2 inches (62mm)
- #12 Grinder Plates: ~2 3/4 inches (70mm)
- #22 Grinder Plates: ~3 1/4 inches (83mm)
- #32 Grinder Plates: ~3 7/8 inches (100mm)
Always check your grinder’s manual if you’re unsure which size to buy.
How to Care For Your Meat Grinder Plates
Your plates are precision tools. Rust is their worst enemy. Proper care is non-negotiable if you want them to last.
- Wash Immediately: After you’re done grinding, disassemble your machine and wash the plates by hand with hot, soapy water. Never, ever put them in the dishwasher. The harsh detergents and high heat can cause rust almost instantly.
- Dry Thoroughly: This is the most critical step. Dry the plates completely with a towel. To be extra sure, some people even pop them in a warm oven for a few minutes to evaporate any remaining moisture.
- Oil Lightly: Once bone dry, apply a light coating of food-grade mineral oil. This creates a protective barrier against oxygen and moisture, preventing rust during storage.
- Store Properly: Store them in a dry place, perhaps wrapped in a paper towel or in a small bag with a food-safe silica gel packet.
Following this simple routine, as detailed in our complete guide to cleaning your meat grinder, will keep your plates in perfect working order for years.
Frequently Asked Questions (FAQ)
Q: What is the best meat grinder plate size for burgers?
A: The most popular and effective plate size for classic burgers is a medium plate, typically around 6mm or 1/4″. This creates a grind that’s perfect for juicy, flavorful patties that hold together on the grill without being too dense.
Q: Why is my meat getting mushy instead of grinding?
A: This is almost always caused by two things: your meat is too warm, or your blade and plate are dull. Meat and fat should be partially frozen (firm to the touch but not solid) before grinding. This ensures clean cuts instead of smearing.
Q: Can I use any brand of plate with my grinder?
A: As long as the plate size (e.g., #8, #12) matches your grinder’s size, you can generally interchange brands. However, for the best fit and performance, it’s always recommended to use plates from the same manufacturer as your grinder.
Q: What is a “kidney” or sausage stuffing plate?
A: A kidney plate has only two or three very large, kidney-shaped holes. It’s not used for grinding. Instead, it’s used to secure the auger while allowing ground meat to pass through into a sausage casing without further grinding, which is essential for making links.
Q: Do I need to sharpen my meat grinder plates?
A: Not exactly. The grinder plate and the cutting blade work together as a set and wear down together. You should always replace them as a pair. Sharpening one without the other can create an improper fit and lead to poor performance.
The Final Cut
Mastering what are the different meat grinder plate sizes is your ticket to culinary creativity and control. It’s a simple piece of metal that holds the power to define the texture and quality of your final dish. By moving beyond the one-size-fits-all approach, you can craft burgers with the perfect bite, chili with a hearty, rustic feel, and sausages with a supremely satisfying snap. Don’t just grind meat—engineer the perfect texture for every meal. Now that you have the knowledge, what delicious creation will you grind up first?