Here are the basic steps:
- Chill your grinder. Place all the parts in the
freezer until thoroughly chilled.- Trim your meat. Start with whole cuts and
carefully trim them of any excess sinew. A certain amount
of fat is OK—even desirable—but make sure your ratio of
fat to lean is on point. I generally aim for around 20
percent fat to 80 percent lean, plus or minus 5 to 10
percentage points, depending on the application.- Cut your meat into 1- to 2-inch
cubes and chill them. Keeping everything ice-
cold will make sure that the fat stays firm and easily
choppable.