Grind is the process of reducing meat into smaller particles by passing it through a meat grinder fitted with a plate of a selected hole size. The grind affects texture, appearance, fat distribution and cooking behaviour. Common plate sizes include coarse, medium and fine, but exact dimensions and results depend on the grinder, plate design and product.
A coarse grind creates a more open texture and may be used for rustic sausages, some burgers and country-style forcemeats. Medium grinds are common for many fresh sausage and burger preparations. Fine grinds are used when a more uniform texture is required, including some pâtés and forcemeats. The recipe specification should determine the plate size and number of passes.
Trim meat into pieces that fit the grinder throat and remove unsuitable connective tissue. Keep meat, fat, grinder plates, knives and other components properly chilled so the knife cuts cleanly rather than smearing the fat. Feed steadily without forcing the product or overloading the machine. If a finer texture is required, chill the first grind before a second pass when the recipe calls for it.
Example: use a coarse plate for a rustic sausage mixture and a finer plate for a smooth forcemeat, according to the recipe.
Grinding passes meat through a plate to create particles of a selected size. Mincing can refer more broadly to cutting food into very small pieces by knife or machine. In professional kitchens, the terms may overlap, but the equipment and resulting texture can differ.
Chef’s tip: select the plate size from the recipe specification, not just the product name. Clean and sanitise grinder components after use and follow lockout and guarding instructions when assembling or cleaning equipment.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
