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I'm not sure I could tell a "good grinder" from one that "blows". Ours seems to work. Sometimes chuck will be on sale, and we'll grind some for burgers or any other dish that calls for ground beef.

The only real issue I have with it is that a bit of meat remains unground and wrapped around the screw/spindle. It's not much, but it seems like a design deficiency. Or maybe that all do that? Dunno.


The issue is that the stock Kitchenaid blade is more like a club than a knife, so it doesn't cut through the gristle very well and it winds up wrapping around the screw. You can buy replacement blades from Amazon or Butcher & Packer, etc. that work properly.
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