Meat Grinder Kidney-Shaped vs Round Hole Plates: Which Pattern Works for Venison Grinding

stainless steel grinder plate sets with coarse and fine hole sizes  · 

What the hole pattern actually does to venison

A grinder plate is a fixed disc with openings, and the rotating knife shears meat against its face. The auger (worm) pushes trim forward, the knife slices whatever protrudes through the holes, and the cut strands exit the other side. Two things therefore set the result: the size of the openings and how flat the knife rides against the plate.

Round holes are the standard pattern. Each hole has a fixed diameter, so the output strand is a predictable thickness. Kidney-shaped openings are much larger, curved slots that sit in a ring around the plate. They let big pieces of meat pass with little cutting, which is a different job from controlled sizing. For venison, where trim is lean, sticky and full of silverskin, that difference decides whether a pass goes smoothly or stalls.

Round plates: 3/16, 3/8 and 1/2 inch compared

Round-hole plates are usually sold by hole diameter. A 3/16 inch plate (about 4.5 mm) is the fine plate. It gives the tight texture used for burger, breakfast sausage and the final pass of a blended grind. A 3/8 inch plate (about 10 mm) is the common medium-coarse plate for chili grind, stew meat texture and a first pass. A 1/2 inch plate (about 12 mm) is the coarsest of the three. It suits a first pass on large cubes, rough sausage grinds and jerky grinds that will be mixed or pressed.

Smaller holes mean more resistance. The auger has to force lean venison through narrow channels, so the motor works harder, the meat heats from friction and sinew has more chances to catch on the knife. Larger holes pass material quickly and run cooler, but the finished texture is crumbly and can look uneven in a patty. Plate size is a trade between texture and workload, not a quality ranking.

Where kidney-shaped plates fit

Kidney plates, sometimes sold as stuffing plates, have a few large, curved openings rather than many small round ones. Because the openings are so big, the knife does little fine cutting. That makes the plate useful for pushing already-ground or mixed meat toward a stuffing tube without re-grinding it, and for moving rough chunks through a head when you only want to break them down a little.

For straight venison grinding, a kidney plate is not a substitute for a round coarse plate. Gristle and silverskin that slip through will not be cut small, and the output is not uniform. Treat it as a specialty accessory for sausage work. Check that your grinder head accepts one before buying, since not every model lists a kidney plate as an option.

Why sinew clogs fine plates

Venison trim carries silverskin, tendon and connective tissue that is tougher than muscle. On a 3/16 inch plate those strands cannot pass through the holes, so they wrap around the knife and pack against the plate face. Output slows, the auger grinds against a blocked plate, and the meat pastes together. This is the smearing and clogging many hunters blame on the grinder.

Three habits reduce it. Trim silverskin and visible sinew before cubing. Keep the meat firm and cold, close to ice crystals at the edges rather than frozen solid. Keep the knife sharp and seated flat against the plate, because a dull or loose knife mashes meat instead of cutting it. If output suddenly drops, stop and clear the plate face rather than forcing more trim through; pushing harder only compacts the clog.

A two-pass workflow for venison

Grinding in two passes usually gives better texture and less strain than a single pass through a fine plate. For the first pass, cube chilled trim and run it through a 3/8 inch or 1/2 inch plate. The coarse plate sheds most sinew bundles as larger pieces and gives the auger an easy job. Pick out any gristle strands that collect on the knife.

If the recipe calls for added fat, such as pork fat or beef suet, mix it into the coarse grind before the second pass. Re-chill the mixture, then pass it through a 3/16 inch plate for the final grind. The fat helps lubricate the plate and gives the finished burger or sausage better binding. For chili meat or stew grind, stop after the first pass. For jerky or roughly textured sausage, a single pass on a 3/8 inch plate often does the job.

Switching plates between passes means taking the retaining ring off, so keep the second plate within reach and the mixture in the refrigerator or on ice while you work.

Buying plate sets: head size, hub style and material

A plate has to match the grinder head. Common head sizes are #8, #12, #22 and #32, and a plate made for one will not seat properly in another. Hub style matters too. Many plates are hubbed, with a raised center that locates the plate on the auger shaft, while others are flat and hubless. The knife must match the plate style, otherwise the cutting edge will not sit flat on the face.

Stainless steel plate sets with both coarse and fine hole sizes cover most venison jobs. Stainless resists rust, though it is not a substitute for drying after washing, and it still wears at the hole edges over time. Look for sets that include a matching knife and list the head size and hub style plainly, so a 3/16 inch fine plate and a 3/8 inch or 1/2 inch coarse plate work together. Rough or warped plates cause knife gaps, which show up as smeared meat and slow output.

FAQ

Which plate size is best for ground venison burger?

A 3/16 inch plate gives the fine texture most people expect from burger, usually after a first pass through a 3/8 inch or 1/2 inch plate. Running cubes straight through the fine plate works, but sinew and warm meat clog it faster. Mixing in fat before the second pass improves binding.

Can I use a kidney plate instead of a coarse round plate?

Not for sizing. Kidney openings are large enough that the knife does little cutting, so gristle and silverskin pass through uncut. They fit sausage stuffing and light break-down work better than a true coarse grind.

Why does my grinder slow down on a fine plate even with cold meat?

Sinew and silverskin that cannot pass the 3/16 inch holes wrap the knife and block the plate face. A dull knife or one that is not seated flat makes it worse. Trim the connective tissue, run a coarse first pass, and clear the plate before continuing.