Choosing the Right Grinder Plate Size for Your Butcher Shop

Whether you're processing meat for retail or foodservice, selecting the proper grinder plate size is a key step in ensuring consistency, quality, and efficiency in your butcher shop. From coarse chili meat to smooth emulsified sausages, different grind sizes serve different purposes. Knowing which plate to use saves time and ensures the desired result every time.

Why Grinder Plate Size Matters
Grinder plates control the size and texture of ground meat. The holes in the plate dictate how fine or coarse the final grind will be. Using the wrong plate can result in a product that doesn't meet customer expectations or performs poorly in cooking or packaging.

Common Grinder Plate Sizes and Their Uses:

• 3/32" or 1/8" (Fine): Best for hamburger patties, hot dogs, and bologna. Produces a smooth texture.
• 3/16" (Medium): A general-purpose plate good for ground beef and sausages.
• 1/4" (Coarse): Ideal for chili meat and coarse sausages like bratwurst.
• 1/2" or larger: Used for first grinds or very coarse sausages.

Tips for Getting the Best Grind:

• Use a two-pass grind: Start with a coarse plate, then regrind with a finer plate for consistency.

• Keep your meat and equipment cold to reduce smear and friction.

• Match the plate size with the product's end use and customer expectations.

Need Help Choosing the Right Equipment?
Our team at Tidewater Scale & Butcher Supplies can guide you in selecting grinder plates that match your operation’s needs. From commercial grinders to accessories, we’re here to support your workflow.