6 best meat grinder plates for Every Type of Grind

There’s a deep satisfaction in processing your own meat, whether it’s venison from a successful hunt or a pig you’ve raised with care. But after all that work, the final texture of your sausage or burger can make or break the experience. The secret isn’t in the motor or the brand of your grinder; it’s in the small, perforated steel disc at the end: the grinder plate.

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Why Your Grinder Plate Choice Matters Most

The grinder plate, along with the blade, is the business end of your entire operation. It dictates the final texture of your product by controlling the size of the meat particles being extruded. A plate with large holes produces a chunky, rustic texture, while a plate with small holes creates a fine, uniform consistency. This single choice determines whether you get perfect chili meat or a paste-like grind unsuitable for patties.

Think of it like this: the plate doesn’t just cut, it forces meat through an orifice. The wrong plate, or one paired with a dull knife, will "smear" the fat instead of cutting it cleanly. This smearing ruins the texture, leading to a greasy, crumbly final product, especially in sausage. A clean cut from the right plate keeps the fat particles distinct and suspended within the lean meat, which is the foundation of a great sausage bind and a juicy burger.

Choosing the right plate is about matching the tool to the task with intention. You wouldn’t use a sledgehammer to drive a finishing nail, and you shouldn’t use a coarse chili plate to make emulsified hot dogs. Understanding how different plate sizes affect the final product is the most critical skill for moving from simply grinding meat to crafting specific, high-quality foods at home.

LEM #8 Stainless Steel Plate (10mm): Coarse Grind

This is your workhorse for the first pass on almost any project. The 10mm (or 3/8-inch) holes create a very coarse, chunky grind that’s perfect for breaking down large cuts of meat without smearing the fat. It’s the ideal starting point for sausage recipes that call for a two-step grind, allowing you to mix in spices and fat before sending it through a finer plate.

The real value here is in its use for specific dishes. For a hearty, rustic chili or a robust stew, a single pass through this plate gives you a texture that mimics hand-chopped meat. It provides substance and chew that a finer grind simply can’t replicate. The stainless steel construction is a major advantage, as it eliminates any worry about rust, making cleanup and storage far simpler than with traditional carbon steel plates.

If you’re making chili, stew meat, or starting a batch of sausage that requires a primary grind, the LEM 10mm plate is essential. It’s a foundational tool that gives you control over the initial texture of your meat, setting the stage for a superior final product.

Weston #22 Carbon Steel Plate (4.5mm): Burger Grind

For many, the 4.5mm (or 3/16-inch) plate is the definitive "burger grind." This size produces a texture that is fine enough to bind into perfect patties but coarse enough to avoid becoming mushy or dense. It’s the sweet spot that delivers that classic steakhouse burger feel, where the meat is tender but still has a distinct, satisfying structure.

Weston is known for making durable, no-nonsense equipment, and their carbon steel plates are no exception. Carbon steel holds an incredibly sharp edge, which is crucial for a clean cut that prevents fat smearing. The tradeoff is that it requires more care; it must be washed, dried thoroughly, and coated with a light layer of food-grade oil immediately after use to prevent rust. This small ritual is well worth the superior performance.

For the homesteader focused on turning their beef or venison into the perfect burger, this is the plate. If you’re willing to perform the necessary maintenance, the sharpness and performance of a Weston carbon steel plate are unmatched for creating the ideal all-purpose ground meat.

Smokehouse Chef #12 Plate (3mm): Fine Sausage Grind

When you move into the world of fine-textured sausages like breakfast links, frankfurters, or bologna, a standard burger grind won’t cut it. You need a plate that can create a smooth, uniform emulsion where the fat and lean meat are perfectly integrated. The 3mm (or 1/8-inch) plate is designed for exactly this purpose.

This fine grind is critical for achieving the characteristic "snap" and smooth mouthfeel of many classic sausages. It’s almost always used as the second step in a two-step grinding process. After a primary coarse grind and mixing, passing the meat through this plate creates the final, homogenous texture needed for proper binding and a professional-quality finished product. Smokehouse Chef makes reliable, well-machined plates that stand up to repeated use.

If you are serious about making emulsified or fine-textured sausages, a 3mm plate is not optional, it’s a requirement. This is the tool that elevates your sausage-making from a rustic hobby to a precise craft.

Pro-Cut #32 Sausage Stuffer Plate: For Linking

This isn’t a grinding plate at all, and that’s precisely why it’s so important. A sausage stuffer plate, sometimes called a "stuffer flange," has a few large, kidney-bean-shaped openings and no cutting surfaces. Its sole purpose is to allow your pre-ground and mixed sausage to pass through the grinder head and into a stuffing tube without being further processed.

Using a standard grinding plate to stuff casings is a common mistake that leads to frustration. The grinding action further works the meat, smearing the fat and often creating too much pressure, which can lead to casing blowouts. A dedicated stuffer plate lets the auger simply push the sausage mix through smoothly and gently. Pro-Cut is a commercial-grade brand, so you know a part like this is built for efficiency and durability.

Stop fighting your grinder when it’s time to stuff casings. If you use your grinder as your stuffer, this simple plate will make the process faster, cleaner, and yield a better-textured sausage.

TASIN #12 Two-Hole Plate: For Perfect Chili Meat

For the true chili connoisseur, even a coarse 10mm grind doesn’t quite capture the authentic texture of traditional chili con carne. That’s where a specialty two-hole plate, often called a "chili plate," comes in. Instead of multiple round holes, it features two very large, oblong openings that don’t so much grind the meat as they tear and extrude it into irregular, tender chunks.

The result is a final product with incredible texture and bite. The meat becomes incredibly tender during the slow cook, mimicking the consistency of hand-shredded or slow-braised chuck roast. It’s a very specific tool for a very specific job, but the difference it makes in a pot of chili is undeniable. It creates a dish with layers of texture that you simply cannot achieve with a standard plate.

If chili is more than just a meal to you—if it’s a craft—then this is the plate you need. It is the single best way to achieve that authentic, fall-apart, chunky texture that defines a world-class bowl of chili.

MeatYourMaker #22 Plate Set: All-in-One Versatility

For those just starting their meat processing journey or for the hobby farmer who does a bit of everything, buying individual plates can be daunting and expensive. A high-quality plate set offers the most practical and economical solution. These kits typically include the three most essential sizes: a coarse (10mm), a medium/burger (4.5mm), and a fine (3mm) plate.

Having a set on hand means you’re prepared for any recipe without having to plan and order parts ahead of time. You can go from grinding coarse chili meat one day to making fine breakfast sausage the next. MeatYourMaker offers excellent stainless steel sets that combine the convenience of a kit with the low-maintenance, rust-proof benefits of stainless steel.

If you’re building your processing toolkit from scratch or want to ensure you always have the right tool for the job, a comprehensive plate set is the smartest investment. It removes the guesswork and equips you for nearly any grinding task you’ll encounter.

Caring for Your Plates: Cleaning & Rust Prevention

Your grinder plates are precision tools, and their longevity depends entirely on how you care for them. The number one rule is to never, ever put them in the dishwasher. The harsh detergents and high heat will ruin them. Instead, wash them by hand in hot, soapy water immediately after use, using a small brush to clear any residue from the holes.

The second rule is to dry them immediately and completely. Air drying is an invitation for rust, especially with carbon steel plates. The best practice is to hand dry them with a towel and then place them in a slightly warm oven for 10-15 minutes to evaporate any remaining moisture.

For carbon steel plates, the final step is rust prevention. Once bone-dry, wipe them down with a thin layer of food-grade mineral oil. This creates a protective barrier against moisture during storage. Store all your plates in a dry location, perhaps in a container with a food-safe desiccant pack. Proper care takes only a few minutes but will ensure your plates last for decades.

Matching Plate Size to Your Grinder (#8, #12, #22)

One of the most common points of confusion for new grinder owners is the sizing number (#8, #12, #22, #32, etc.). This number does not refer to the size of the holes in the plate. It refers to the overall diameter of the plate and corresponds to the size of your grinder’s head. You must buy plates that match your grinder’s size number.

Here’s a general guide to what these sizes typically mean for the home user:

• #5 & #8: Commonly found on kitchen stand mixer attachments (like a KitchenAid). Good for small, occasional batches.
• #12 & #22: The most common sizes for dedicated countertop grinders. These are the workhorses for most homesteaders and hunters processing a deer or a couple of hogs.
• #32 and up: These are heavy-duty, near-commercial grinders designed for processing large volumes of meat quickly.

Before you buy any new plate, confirm your grinder’s size. It is usually stamped on the grinder body, the head, or your existing plates. If you’re unsure, measure the diameter of one of your current plates. A #12 plate is approximately 2.75 inches across, while a #22 plate is about 3.25 inches. They are not interchangeable.

Grinding Tips for Better Texture and Consistency

Owning the right plate is only half the battle; technique is the other half. The single most important rule of grinding is to keep everything cold. The meat should be partially frozen, firm to the touch but not solid. Just as importantly, chill your grinder components—the head, auger, knife, and plate—in the freezer for at least an hour before you start. Cold equipment prevents fat from melting and smearing, which is the primary cause of poor texture.

For most sausage, adopt a two-grind process. A first pass through a coarse plate (like the 10mm) breaks the meat down. Then, you can add your chilled fat, seasonings, and cure, mixing thoroughly before sending it all through a finer plate for the final texture. This method ensures even distribution of ingredients and creates a superior bind.

Finally, ensure your grinder knife is sharp and sits perfectly flat against the plate. A dull knife will mash and tear the meat no matter which plate you use. The knife and plate work as a pair, like scissors. If one is dull or they don’t meet flush, the cut will be poor. A sharp knife and a cold grinder are the secrets to consistent, professional-quality results every time.

Ultimately, a grinder plate is a small, inexpensive part that has an outsized impact on the quality of your final product. By deliberately choosing the right plate for the job, you gain precise control over texture. This is how you transform your hard-earned meat from simple ground protein into perfectly crafted burgers, sausages, and chili that honor the animal and the effort it took to bring it to your table.