Guest guest Posted February 5, 2012 Report Share Posted February 5, 2012 What is the best way to grind meat. i.e. 1-6. How much can you grind at a time and should the meat be partially frozen or room temp. To make a burger, what type is best? i.e. chuck steak, sirloin etc. I've just bought the cg model from QVC and this is the first time I've used the machine. So, I'm a real newby. Thanks in Advance, Carol Quote Link to comment Share on other sites More sharing options...
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