Thread: Meat Mincers

Yep frozen is better as if the fat and connective tissue is room temp, it binds on the blades in the mincer and jams up. Got 400kg of whole chickens to mince next week. That will keep me off the streets. Guts in and bones as well, yum yum

Originally Posted by berg243

I see a trip to hirequip for a wood chipper.

lol yeah I should be so lucky have to run them through the bandsaw first then into the mincer. There is no mincer that can handle whole chooks unfortunately. have stalled out our big 3 phase mincer on 2 inch diameter chook strips before so have to cut them thinner.

Originally Posted by 7mmwsm

Sharp blades and more horsepower makes the job easier. Ice is hard on the cutting edge too.

Yeah you need a bit of grunt for sure. Our new work one was about 2.5K and we have stalled it out a few times. No ice just frozen meat, but just a few feathers or half defrosted and it's jam city Arizona

We are looking at carcass composition so looking at feeding different diets to get a change in the muscle to bone ratio, also looking at calcium levels and how they change in the critter Vs different amounts in the diet. So with this one we mince the whole bird, then subsample then freeze dry and grind so it can be analysed. Oh the joy

Originally Posted by 7mmwsm

What is the end product destined for?

Actually I have been doing a trade with someone who tests Salmon for Omega fat levels etc... so that makes pretty good burly. A mate in the Marlborough sounds wants to try some minced chook for burly, but I would think it might bring in a few rays and sharks as well as a few cod ?

I once worked in a pet food factory, they had a wolf king there that had maybe a 12 or 18 inch mince plate on it......... whole sheep frames went in the top and just mincey bone chippy bits came out the auger 10 seconds later.
it was a cool machine to run but I got sick of the blood soaked pluck bags running down your neck when you chucked them in, and my dreams where pretty gory as well. Fishing for the warm offal bits from over at the abattoir was a highlight in the winter ( came in big dump bins still steaming )

That's a pretty decent sized motor on that mincer. The dies and cutters should be available from China if you can't source original stuff. Dies are pretty bloody expensive to get made up so you would be better to find some the right size and buy a couple of replacement cutters ( knives) and maybe a couple of dies with different sized holes.
I keep bleating on to some of the numpties at work who think they can just go out and buy some piece of machinery without thinking about the consumables. I always buy spares at the same time I'm buying the gear so you have it on hand when the original goes bung or like the bandsaw blade the other day, go BANG ( that nearly made me fiill my britches ). Or latest toy is a steam extruder so can't wait to make a few rubbish bags of cheezles for "testing purposes"

Originally Posted by Phil_H

I guess it is the old adage of "buy once cry once"

We had been borrowing the brother-in-laws mincer for the last couple of years when we got a full beast to do but then he went and moved over to Westport....so Sharon went out, put the dollars down and bought an identical badboy.......

Attachment 170877

Rated at 85 kg an hour.

The only disconcerting thing about it is we bought it from Dunninghams in Auckland and they no longer stock it. It is Italian so it just might be the Chinese market is dominating. If we ever need parts I guess we may have to search a little. That said, brother-in-law has had his for nearly 6 years and he runs a guiding service for overseas clients and regularly breaks down their meat for them and his mincer has never given him any issue.

If you are breaking down a whole animal a larger mincer definitely comes into its own.

Cheers
Phil

duck guts wins hands down for attracting Koura...... not sure what it is about it...would be good use for those big tally guys,mince it up and make burley....

This is the new mincer we have at work
MODEL 822SS Manual Feed Grinder | BIRO Manufacturing

Now to come up with an excuse to get work to pay for a sausage attachment

PhilH, I reckon the Italian mincers like Reber have standard size dies and cutters. Replacement parts should be no drama. Try over here, plenty of Italian mincers being sold.

Originally Posted by 7mmwsm

Sounds a bit like a pto driven hogger my neighbour has. Shear and gut a sheep then throw it in. Mince in seconds.
He always joked about hiring it out for mother in laws.

You should see the pre breakers they drop whole cows into at a by products factory. That is next level impressive

Whole cows, holy moo paste Batman. Do they use flail knives. I would think spinning blades would get blunt pretty quick after going through a few cow femur bones. Sounds pretty messy.

I second @hotbarrels as below, I have the same mincer for my sausage making, it was well worth the purchase. I also have the Trespade sausage filler which is very solidly built.

Originally Posted by hotbarrels

So I ended up purchased one of these: Electric Mincer TC-22 EL ECO - Netropolitan

Attachment 47914

Wasn't cheap but I figured that between my two brothers and I it would pay for its self, and I cannot see if failing any time in the next 20 years. Its build like a tank. The sales guy passed comment that one customer he has purchased it for processing rabbits for his cats. He used to bone them out for his old mincer but now he feeds them through bones and all. (I thought it would be easier just to feed the cat through and be done with it....!)

Any way, processed a full size hind (minus the back steaks) in 15 minutes. Didn't bother being particular in removing any sinew. No blockages. Key for speed is to strip cut the meat so that it falls down the in-feed without having to use the plunger.
There is a smaller and slightly cheaper version but it didn't have a reverse button for clearing of blockages (not sure if that's useful yet as it hasn't blocked) and the larger one has a greater speed reduction which I am lead to believe is important for not heating up the meat (80rpm versus 160rpm).

Comes with a size 8 plate, and I bought a size 6 on recommendation. Size 8 is fine for general mince production.

Highly recommended.

How do you guys package up the mince? Trays or tube bags? I'm wondering whether its better to just use poly bags rather than trays and glad wrap.

Originally Posted by HG Man

How do you guys package up the mince? Trays or tube bags? I'm wondering whether its better to just use poly bags rather than trays and glad wrap.

Short of vac packing, mince tubes work the best. If you have a sausage stuffer, chuck the mince through that to fill the tubes.

Originally Posted by HG Man

How do you guys package up the mince? Trays or tube bags? I'm wondering whether its better to just use poly bags rather than trays and glad wrap.

I flatten out an A4 size freezer bag and seal the end with the vac sealer. By being flat it takes up less space ( make them the same dimension as the tray in my freezer ) stack easily with less damage to individual bags when rummaging around.