Finally! I found the (unopened) box containing the meat grinder attachment
for our Oster Kitchen Center. It has two grinding discs: coarse and fine.

For beef, I'm figuring on using chuck roasts for hamburgers and stuff. Do
you just use the meaty part, or do you use some/all of the fat layer that's
around the edges?

For ground pork, I have no idea what cut/s to use. I'll be making
potstickers, meatballs, meatloaf and Italian & breakfast sausage.
Any suggestions?

Carol, who just finished eating potstickers with chunks of bone in them.

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