Meat mushes for several reasons in grinders. Please see our youtube video on proper construction of the BigBite Grinder head.

• Check to see if the bushing, or washer in our older grinders, is properly in place. These play a vital roll as a thrust washer to press the auger tightly against the knife and plate to produce proper grinding. If they are worn or missing the meat will back up in the head and mush. They are wear parts and need to be changed for proper function of the unit. Please watch the youtube video for proper installation of the bushing.
• Make sure you are placing the flat side of the knife against the cutting plate as shown in the youtube video. If it is put on backwards the meat will not be chopped and will be mushed. Putting the knife on backwards can also damage the grinding head and motor itself.
• Trying to grind and stuff sausage (or meat bags) through a stuffing tube at the same time will lead to mushed meat. Grinding plates have smaller holes that impede proper flow meat when trying to stuff. The meat backs up and is mushed by the auger. All of our BigBite Grinders come with a stuffing plate that’s express purpose is to allow meat to flow properly during the stuffing process. Grind your meat to the size you want, install the stuffing plate (the knife is not needed), and then stuff through a stuffing tube.
• Warm meat can also lead to mushing. Putting the meat in the freezer until it firms up can help prevent fat smear that can lead to meat mushing. It is also recommended to chill the meat again in between grinds.

That is what we refer to as the grey ooze phenomenon. This happens because of a few factors. The meat being pushed forward by the auger if forced in between the auger stud and cutting plate center hole. Instead of being chopped this meat is smeared into this off-color paste. This grey matter will build up and come out of the center cutting holes. The fatter the cut of meat or the more blood or moisture present the darker it will be. It is also influenced by metal-on-metal wear.

This happens at every level of the meat grinding industry. Our Meat Processing Equipment Lubricant Spray was designed by an industrial grinder manufacturer to help prevent this when they run multiple thousands of pounds an hour through their gigantic grinders. We brought it to the home market for people concerned about it. Metal on metal wear is a minor factor in this as there will always be wear when two metal moving metal surfaces make contact. The auger studs wear out and are made to be replaced as they are simply threaded into the auger. The Processing Equipment Lubricant Spray can help extend the life of these parts as well.

You can also reduce this by chilling your meat in the freezer until it firms up. This helps griding efficiacy and is recommended between grinds as well. Keeping your head assembly dry before grinding will also help. Picking these flecks out as you see them occur is what most users do when they see them.

From our testing only our #12 Big Bite Grinder or larger are capable of grinding raw chicken bones sufficiently. The ¾ horse #12 needs to be fed at a slower pace than the #22 or #32 Big Bites so that the auger is not overwhelmed. The #22 and #32 handle chicken bones with ease.