Thanks - Patial Freezing Meat Makes Better Grind

[knight_warrior]

I took previous posters` advice and froze the grinder parts and partially froze the meat strips before grinding pork for Italian sausage and it made a huge texture difference. The freezing technique resulted in discernible meat bits as opposed to the finer minced texture I used to get. Terrific. Thanks!!! Mickey

[nicjean]

Also works wonders for cutting carpaccio

[phaserzen]

"smearing" that happens with warm fat through a grinder.
It will also let you grind different meats together and see them distinctly rather than "mushing" them into a uniform color.
Chilling meats also makes it easier to slice them more precisely because they move around less when more firm from the cold.