LEM vs Weston vs Cabela's Meat Grinders: Which Brand Fits Your Wild-Game Setup?

meat grinders wild game processing equipment  · 

Pick the head size first, then the brand

All three brands sell grinders in the standard head-size classes: #8, #12, #22 and #32. The number sets the grinding plate diameter and the throat opening, and it sets how much meat the auger can feed per revolution. A #8 head suits a hunter who processes one deer a season and a few pounds at a time. A #12 is the usual step for several deer, plus pork and trim. A #22 or #32 is for elk, moose, or a household that grinds a whole animal in one weekend.

Brand differences are smaller than the gap between size classes. A #8 from any maker will bog down on a big batch long before a #12 does. Settle your annual volume and your longest single session first. Then compare brands within that size.

How LEM, Weston and Cabela’s differ in practice

LEM sells the broadest range built around hunters and home processors. Its Big Bite line uses a head, auger and plate arrangement meant to pull meat in and reduce the wrap of sinew around the knife. Weston’s Pro Series covers #8 through #32 and pairs the grinder with sausage stuffer capability. Weston also sells manual hand-crank grinders and lower-cost electric #8 units. Cabela’s offers its Commercial-Grade grinders in the same size ladder, sold through the Cabela’s and Bass Pro channels, so availability tends to follow store and online stock.

Check the current listing for each model you consider. Motor ratings, included plates, stuffing tubes and finishes change between production runs. Rely on the stated horsepower, voltage, head size and included accessories rather than a brand’s reputation.

Horsepower, gearing and what throughput really means

Manufacturers rate grinders in horsepower and sometimes watts. The same rating can behave differently depending on the drive. A gear-driven grinder with a well-sized motor holds torque under load. A cheaper unit that stalls when you push cold meat through a fine plate gives you little benefit from a high peak number. Look for a thermal overload or circuit breaker, because it protects the motor and tells you the unit was designed for heavy sessions.

Throughput is quoted in pounds per minute, but it depends on the plate hole size, how cold the meat is, and how much fat and silver skin is in the cubes. A coarse 3/8 inch plate moves much faster than a fine 3/16 inch plate. Because most wild game is lean, you often grind twice, coarse and then fine, or add pork fat. That doubles your time at the machine. Over a full elk, the extra margin of a larger motor shows up as fewer stalls and less overheating.

Parts availability and compatibility across the three

Plates, knives and rings are the parts you will replace or add. Before you buy a brand, confirm the head size and the hub style on its knife. Plates and knives are not interchangeable across sizes, and they are not always interchangeable between brands even at the same size. Some #8 and #12 parts are widely shared. Differences in hub shape, plate notch placement and retaining ring threads can still stop a swap from working.

LEM and Weston both sell replacement plates, knives, stuffing tubes and stuffer funnels directly and through retailers, and fitting parts is usually simple when you stay within one brand. With Cabela’s, confirm which specific accessories are still stocked for the model you own. A grinder that cannot get a replacement knife or a finer plate is stuck with whatever it shipped with. Check this before buying, not after the knife dulls.

Stainless steel, aluminum and cast heads

Grinding heads and trays are typically stainless steel or aluminum, and the material changes how you clean. Aluminum parts should never go in a dishwasher because the alkaline detergent darkens and pits them. Stainless steel resists corrosion and wipes down well, but it still needs drying to protect the carbon-steel or tool-steel knives and plates. Those cutting parts can rust if stored wet.

Tray size and the height of the throat matter when you are feeding cubed venison or bear. A tray that holds a couple of pounds of cubes means fewer interruptions. Inspect the stomper or pusher too, because feeding meat by hand into a spinning auger is the main injury risk on any grinder.

Preparing game so the grinder works as designed

Cut meat into strips or cubes that fit the throat, and chill it until it is firm but not frozen solid. Partially frozen meat cuts cleanly. Warm meat and trimmed fat smear across the plate, which clogs the holes and makes a paste instead of distinct grind. Remove as much silver skin and sinew as you can before grinding, since long fibers wrap around the knife and block flow.

Venison, elk and moose carry little fat, so many processors mix in pork or beef fat for burger and sausage. If you grind bone-in trimmings for dog food, check the manufacturer’s guidance first. Most home grinders are not rated for bone and can damage the knife and plate.

Matching the grinder to your situation

For one or two deer a year and occasional sausage, a #8 or small #12 from LEM or Weston covers the job, and a manual unit is a workable backup. If you process several animals, share the work with hunting partners, or make sausage in batches, a #12 or #22 with a stronger motor and a reverse switch will save hours. For elk, moose or bear in volume, move to a #22 or #32 with full-size trays.

Cabela’s Commercial-Grade models are worth a look if you already shop there and the specific model has the head size, motor rating and spare parts you need. Choose by head size, motor, parts supply and cleaning requirements, then take the brand that meets them at the price you can accept.

FAQ

Are LEM, Weston and Cabela’s grinder parts interchangeable?

Not reliably. Head size is the first test, since a #8 plate will not fit a #12 head. Even within the same size, hub shape and plate notches can differ between brands, so confirm fit for the exact model before ordering plates or knives.

Which size grinder do I need for deer versus elk?

A #8 or #12 handles a few deer a season. For elk, moose or large batches, a #22 or #32 with a stronger motor spends less time stalling or overheating. Your longest single session matters more than your yearly total.

Can I put grinder parts in the dishwasher?

Avoid it. Aluminum parts discolor and pit in a dishwasher, and carbon-steel knives and plates can rust. Wash by hand, dry thoroughly, and wipe the cutting parts lightly with food-safe oil before storage.