A meat grinder is an essential part of any restaurant. Without it, meat preparation is a much longer, more complicated process than it has to be. But how do you get the right parts? Let’s check out the best plate size for grinding sausage below.

What Is a Meat Grinder Plate?

A grinder plate is made of circular metal. It’s typically attached to the grinder worm. Meat slips through it and shapes the sausage. Different shops use different plates. They help make your meat the perfect size and texture and can save you a ton of time in the long run. When you have customers lined up, every minute matters.

Plate Sizes

Most professional meat grinders come in sizes determined by the plate’s diameter. The most common sizes for home use are 2⅛", 2½", 2¾" , and so on. The ones you should consider getting for your restaurant are 3¼", 5¹⁵∕₁₆", and 6".

How To Choose the Perfect Plate

Different plate sizes are better for different types of sausages. You also need to take the way you grind your meats into account. If you like to start with a course grind, go with a 1/2", 3/4", or 1/8" plate. Meats cut from this plate have a finer texture and are leaner.

If you’re making hamburgers, franks, or beef jerky, 1/8" or 3/32" fine grinder plates are necessary. Course meats like chorizo, bratwurst, salami, and sausage might require a 6" plate.  This is the best way to choose the perfect plate size for grinding sausage.

How To Sharpen the Plate

Grinder plates dull easily after you use them, so they need sharpening. The easiest way you can do this is to use a sharpening stone. Make sure the plate is flat and that your stone has the proper grit. You’re looking for one with extra fine grit. Take your plate and move it back and forth for about 10 repetitions. Stop and look at the plate. You won’t need to do anything else if it’s clean and scratch-free.

Now that we’ve given you everything you need to know to buy and maintain your plates, you should be home free and ready to grind!