Guest guest Posted February 6, 2012 Report Share Posted February 6, 2012 Thank you Beth, I added this to the links page. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Feb 6, 2012, at 11:13 AM, Beth E wrote: Hi. Here's how I grind meat: 1) Trim fat/sinew and cut it into cubes of no more than 2 inches. 2) Slightly freeze it, til it is firm but not frozen. 3) Turn machine on and while its running and variable medium, drop cubes onto spinning blades. (I use the lid with clear cap removed) 5) Process to your prefered consistency. 6) Do a few cubes at at time, then remove ground meat and begin again. Hope that helps. Beth > > What is the best way to grind meat. i.e. 1-6. How much can you grind at a time and should the meat be partially frozen or room temp. To make a burger, what type is best? i.e. chuck steak, sirloin etc. > > I've just bought the cg model from QVC and this is the first time I've used the machine. So, I'm a real newby. > > Thanks in Advance, > > Carol > Quote Link to comment Share on other sites More sharing options...
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