Thread: What mincer are you using?

Hey team,

just wondering what the go-to mincer was?

80gn hollow point in the grendel atm

local homekill does it so cheap and neatly packed dont bother at home but I do make sure they only have to run it thru mincer by carefull preparation

MPI might have something to say if i start shooting paua

Aldi job or attachment on a Kenwood chef.


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For the last 28 years I have used a dirty great big hand mincer I brought back from Cambodia in 97. My shoulders have now cried enough and I now use a T12. Should have done it 10 years ago. Will now be shooting and hanging an R2 each year, mid winter, and feeding half of it through the T12. Only the really good stuff will be turned into steaks etc.

Interested to hear how people rate the Zeropak T8 and T12...

Originally Posted by Snoppernator

Interested to hear how people rate the Zeropak T8 and T12...

Yes Im looking at getting one of the above too. Be interested in opinions.

Originally Posted by Snoppernator

Interested to hear how people rate the Zeropak T8 and T12...

Got a TC 12. Goods bloody well. Have minced hundreds of kilos with it. Also got a mixer attachment for it so can mix sausages with it. Highly recommend them. Craig is a member on here and great bloke to deal with.

Have an older Kenwood mincer, good machine, handy to have at home.

Originally Posted by 2ndSouthCanterbury

Yes Im looking at getting one of the above too. Be interested in opinions.

First: Its bloody heavy. Have had a look inside through the oil hole and the gears are massive.

2nd. It takes half the time to clean up properly than the big hand mincer. It all comes to pieces in bits small enough to easily chuck in the delicate baskets in the dishwasher, after sluicing the mince bits off it.

3rd. The highly polished finish on all parts that touch meat mean that they clean up super easily. No scrubbing to get sinews that have pushed their way into the rough finish of the hand mincer, off.

4th. 150kgs an hour. Start feeding a front hoof into the top, and 2 hours later the tail will follow. Its a beast!!!




(that last bit is poetic licence, but nevertheless it positively hums through meat and sinew not missing a beat when it used to bring me to a sweaty halt with the old hand mincer)

Can vouch for the Hakka TC 12 as well from Zeropak. He probably do you a deal as well.

With venison, do you still need to remove the silver membrane over the meat? On the kenwood it got caught and fouled up the outlet.

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Originally Posted by Rn-85

With venison, do you still need to remove the silver membrane over the meat? On the kenwood it got caught and fouled up the outlet.

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Another hakka TC12 user here. Got from zeropak.
Brilliant bit of gear, will endure a reasonable amount of silver skin, like the muscle groups from front shanks. I try to put trimmed meat in the mince, you put quality in and you'll get quality out.

Originally Posted by Rn-85

With venison, do you still need to remove the silver membrane over the meat? On the kenwood it got caught and fouled up the outlet.

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If slightly frozen you’ll get a better cut on any silvery bits