Dear A.,
I purchased a Kitchen Aid mixer in 1975. Attachments came a few years later and the meat grinder was one of them. I am still using it here in 2008! Great little machine.
I buy fresh large cuts of meat (less expensive) and I grind it myself. That way I can trim away the fats and gristle,and make my own meat combinations.
I try to reduce fats in our diet. When fresh, never frozen turkeys come on the market near Thanksgiving, they are about $1.09 a pound and they have the lowest fat content. I buy one or two of the larger birds. I remove the skins, bones and all the fats from the breast and thighs which I set aside to grind with other meats.
Fat is trimmed from fresh, never frozen USDA Choice heavy beef roast (least expensive cuts). I use 2/3 part turkey and 1/3 part beef. Put it through the grinder twice on the small blade. The ground meat is measured into 1/2 cup (4 ounce) portions, put into fold over sandwich bags, then packaged 12 to a gallon zip lock freezer bag, labeled, dated and frozen.
Pork roasts are processed the same way. Lamb (which has a very distinct flavor and is more expensive) is 1/4 part to 3/4 part turkey. The dark meat has a higher fat content and has a more intense turkey flavor, whereas the breast meat is less fatty and more mild.
The livers are trimmed, sliced into thin strips, seasoned with paprika, sauteed with bacon and chopped shallots and served with steamed rice The turkey drum sticks and meaty parts of the wings are frozen separately, then roasted later for other meals.
The skins, bones from the carcasses, wing tips and backs are seasoned, roasted with onions, celery and carrots then used along with the hearts, gizzards and necks to make broth. After it is chilled and defatted it is strained and measured into 1/4 cup, 1 and 2 cup portions and frozen. The meat pieces and the vegetables are pureed and frozen in small quantities. The puree makes an excellent base for sauces. The small portions can be used to steam vegetable. Larger portions can be used for soups, stews, and gravies. The skins are chopped and used a bit at a time in the homemade dog food.
With the Kitchen Aid grinder I can make regular hamburger with just plain beef, too. Pork sausage is much better home made.
The nicest thing about using the grinder is that you know exactly what is going into the ground meats.
I believe you will enjoy using the meat grinder attachment. You will be able to make more nutritious and less expensive meals.
Merylyn (aka M.)