Old timer at the shop told me to always chill my grinder plate before grinding and I thought he was full of it

My first few months as an apprentice I kept getting smearing on my ground beef. This guy Frank who's been doing this since the 70s said to toss the plate and blade in the freezer for 20 minutes before each batch. I rolled my eyes and kept doing my thing. Finally after ruining a whole 50 pound case of trim I tried it. Night and day difference. Never had that issue again. Anybody else got tips from the old guard that actually hold up?

2 comments

2 Comments

andrew9162d ago

Man it's funny how the old school guys always end up being right. I had a similar thing with a retired butcher who told me to keep my knife sharpener on the counter instead of in the drawer. Thought it was just his weird habit but grabbing it every time actually made me touch up my edge way more often. Now I do the same thing. Those little tricks that seem pointless at first usually come from years of messing stuff up.

noah9171d agoTop Commenter

Yeah I read that exact same tip on a homesteading blog once. Changed my whole setup.