The 10 Best Manual Meat Grinders
This wiki has been updated 28 times since it was first published in November of 2018. Preparing food mechanically by hand tends to offer more control than using electrical appliances, and meat grinding is no exception. Because many home cooks lack the counter space and the need for a powered machine, there are many options for making patties using only elbow grease and a few gears. Here are the most reliable and the easiest to use, no matter how many burgers you need. When users buy our independently chosen editorial selections, we may earn commissions to help fund the Wiki.
1. Gideon Hand Crank
2. The Sausage Maker's Porkert
3. LDK Mandoline
Editor's Notes
November 16, 2018:
First off, be careful when navigating this category to avoid super-cheaply-made, no-name imported products — which appear to be everywhere. Chop Rite makes close to what we'd consider "professional" grade (considering, though, that pro chefs and caterers would likely need a higher-volume, electric model), and they're actually the continuation of Enterprise meat grinders, which were produced for over 100 years before being re-branded. Porkert is another name that some people recognize — they've been around for a while. For simply a family's occasional use, though, the Gideon is wildly popular, as is the Bellemain. The Wonder Mincer is a little different, as it needs already-cubed meat, and uses 6 blades to deliver a "grind of a thousand cuts" sort of texture, which, incidentally, makes for finely minced veggies. Just don't get overzealous and try to use it for steak tartare — that dish calls for a sharp chef's knife.
4. Chop Rite 12
5. Weston Realtree
6. Chop Rite Two
7. Bellemain Manual
8. Porkert #22 by The Sausage Maker
9. LEM Clamp-On
10. Useful UH-A120
Building PCs, remodeling, and cooking since he was young, quasi-renowned trumpeter Christopher Thomas traveled the USA performing at and organizing shows from an early age. His work experiences led him to open a catering company, eventually becoming a sous chef in several fine LA restaurants. He enjoys all sorts of barely necessary gadgets, specialty computing, cutting-edge video games, and modern social policy. He has given talks on debunking pseudoscience, the Dunning-Kruger effect, culinary technique, and traveling. After two decades of product and market research, Chris has a keen sense of what people want to know and how to explain it clearly. He delights in parsing complex subjects for anyone who will listen -- because teaching is the best way to ensure that you understand things yourself.