On Sun, 10 Jul 2011 16:23:33 -0500, "Pete C." >
wrote:

>
>cshenk wrote:
>>
>> Michael OConnor wrote in rec.food.cooking:
>>
>> >
>> > > Think about letting your butcher or supermarket meat dept. grind
>> > > what you need. They'll do it in an instant. Shop and pick it up
>> > > later, before checkout.

And you won't get the meast you piced out, guaranteed.

>> > I agree that a butcher or meat department will grind it for you
>> > quickly, and they won't charge for it.
>> >
>> > I have a KA with meat grinder attachment and it is a pain to grind
>> > meat. For one thing you have to trim away the stringy silvery stuff
>> > because it will clog up the round piece with the little holes that the
>> > meat passes thru. The entire meat grinder attachment comes apart
>> > easily and is dishwasher safe. for easy cleaning.
>>
>> LOL, thank you Tasin! I knew I got the right unit!

A hunk a junk.

>> Polly, as you see there are grinders then there are GRINDERS. I'll add
>> that the butchers where I am charge for grinding and won't touch RMB.
>> I checked that first before laying out the $$ for a genuine Tasin model.
>>
>> LOL! So the kitchenaide won't even handle silverside? I'm so glad I
>> didn't go the kitchenaide route!
>
>Sorry, that claim simply isn't true. I have and use the KitchenAid
>grinder regularly and it has no problem whatsoever with the
>"siverskin"/tendons.

Why would you want to grind those? If you're going to grind the
silver skin, gristle, and tendons you may as well eat mystery meat.