A meat grinder is an essential piece of equipment for processing meat with maximum efficiency – whether you’re a butcher, chef, or home cooks. To get the most out of yours though, it always helps to have the necessary knowledge to prevent it from clogging.

Here’s where the slightly unpleasant side of food preparation comes into play – when sinew, fat, and gristle build up inside the machine, it can cause jams, slow operation, and even damage to the motor. Happily though it’s not too difficult to keep your meat grinder running as long as you you’re prepared with the right preparation, maintenance, and technique. Here are our top recommendations!

Choose the right meat and preparation

The type and quality of meat you use can make a huge difference in preventing clogs. Tough sinew and connective tissue are notorious for getting wrapped around the blade, causing blockages. The best way to minimise this risk is to trim away excess sinew, silver skin, and large chunks of fat before grinding.

Another key tip is to keep the meat cold. Partially freezing your meat for 30–60 minutes before grinding helps it pass through the machine more cleanly, as firmer meat is less likely to smear or clog the plates. For best results, consider chilling the grinder parts, such as the blade and plate, to maintain a consistently cold grinding environment.

Make sure to use the correct grinding plate and blade

The size of your grinding plate plays a crucial role in how well your grinder functions. If you’re processing meat with a lot of connective tissue, using a coarser plate will reduce the chances of blockages. A fine plate can cause tougher bits to get stuck, leading to inefficient grinding.

It might go without saying, but we’ll highlight it anyway – your blade also needs to be sharp. A dull blade forces meat through the plate unevenly, increasing friction and making clogging more likely. You can sidestep that risk by regularly inspecting your blade, and sharpening (or replacing) it when needed. Some butchers rotate their blades each time they use the grinder to keep both sides sharp, which can extend the blade’s life and improve performance.

Maintain proper lubrication and assembly

A meat grinder that isn’t assembled correctly can struggle to function efficiently. You’ll therefore want to ensure all components are properly fitted together before starting, as loose parts can create gaps where sinew and fat get trapped.

Lubrication is another key factor that’s often overlooked. While the meat itself provides some natural lubrication, adding a small amount of food-safe lubricant to the moving parts can help reduce strain on the motor and prevent meat from sticking. You’ll need to be careful on that point though – be sure to follow manufacturer guidelines to avoid over-lubricating, as excess grease can attract debris and sometimes even end up causing more problems than it solves.

Clean the grinder regularly

A clean grinder is a more efficient grinder. Leftover bits of meat and fat can accumulate inside the machine, increasing the risk of clogging during the next use. After every grinding session, disassemble the grinder and thoroughly wash each part with warm, soapy water. Don’t forget to pay special attention to the plate and blade, as these components collect the most residue.

For an extra level of maintenance, some butchers run a few chunks of stale bread through the grinder after use. The bread helps absorb grease and push out any lingering meat particles, making the cleaning process easier. After washing, dry all parts completely before reassembling to prevent rust and contamination.

Don't overload the meat grinder

Even the best-maintained meat grinder can clog if too much meat is pushed through at once. Inserting excessive amounts into the feed tube puts unnecessary strain on the auger and blade, making jams more likely (unsurprisingly, it’s a common problem for junior staff or team members new to the industry). Instead, the meat needs to be fed through in small, steady portions to allow the grinder to process it efficiently.

If your grinder starts to slow down, the important thing is not to force it. Instead, turn it off, check for blockages, and clear any built-up sinew or fat before resuming. Some butchers also find that adding a bit of oil-rich meat, such as pork fat, can help lubricate the grinding process when dealing with particularly lean cuts.

Those are our best top tips – ultimately, it’s about knowing and respecting the machine’s capabilities. And of course, if you’re ever looking to upgrade or replace your meat grinder, that's exactly where we can help here at Butchers Equipment Warehouse. We have an extensive range to choose from, and all at the very best prices. If you ever have any questions or need any advice, don’t hesitate to give us a call on 01254 427761, and we’ll be happy to help however we can!