Meat grinder advice wanted.

Almost all the grinders are made at the same factory in China. The difference is some are spec'd slightly different.

There is a reason the cabela's accessories work perfectly on the MEAT! grinders.

Just pick one and go with it, the brand is almost irrelevant.
 
I used to do my own elk processing but have come to the conclusion the most cost effective thing is to bone out the elk to get it off the mountain, then take the meat to the local butcher for processing. Keep the back straps and let them cut the roasts and grind the burger.

Why spend a whole day messing with it when we can pay a pro to cut and wrap it for a couple hours of wages.
 
I used to do my own elk processing but have come to the conclusion the most cost effective thing is to bone out the elk to get it off the mountain, then take the meat to the local butcher for processing. Keep the back straps and let them cut the roasts and grind the burger.

Why spend a whole day messing with it when we can pay a pro to cut and wrap it for a couple hours of wages.
Because you want it done right and you want the meat treated how you'd treat it. You want your meat back, all of it, and you don't want it touching someone else's who didn't give it the care it needed.

The biggest reason not to, IMO, is the butchers are extremely unimaginative and boring with the sausage offerings. But so is the general American pallet, so I'm sure they're just offering what's most profitable.
 
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I used to do my own elk processing but have come to the conclusion the most cost effective thing is to bone out the elk to get it off the mountain, then take the meat to the local butcher for processing. Keep the back straps and let them cut the roasts and grind the burger.

Why spend a whole day messing with it when we can pay a pro to cut and wrap it for a couple hours of wages.
There are reasons such as trying different seasonings. Different cuts for smoking or perhaps jerky. Perhaps a rear quarter to be made into chips for gravy. You have taken the easy button. And the local butchers thank you. Being I help one from time to time. We always appreciate the work.
 
What knives is everyone using these days for processing?

Most of the professionals I know use Victorinox,

Their handles and blade geometry are excellent.

I get the most use out of the 5" curved semi-flex boning knife. I have a couple of 6" too, but I find 5" gives better leverage and better control. I'm more accurate, and less fatigued after a long day of cutting.

Not much I couldn't do with a 5 (or 6") boning knife, a 10" scimitar and a butcher saw.
 
A 1 hp is more than enough and you will be very happy with it. I currently have a 3/4 ho #12 commercial grade grinder and it works like a charm……have done 3 elk, 5 deer, 3-4 antelope, and a huge bison with it over the last 5-years. No issues. That additional 1/4 hp will give you that much more bang for your buck.
 

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