The Definitive 2025 Guide to Choosing, Using, and Maintaining Your LEM Meat Grinder

The Definitive Guide to Choosing a LEM Meat Grinder

LEM Products has established itself as a cornerstone in the home and light commercial meat processing industry. For decades, the brand has been synonymous with durable, high-horsepower grinders designed specifically for hunters, homesteaders, and serious culinary enthusiasts who demand professional-grade results. Choosing the right LEM meat grinder is a critical decision that depends on the volume of meat you process, the type of game or livestock you handle, and your long-term needs for versatility and durability.

Unlike entry-level kitchen appliances, LEM grinders are built with heavy-duty components, often featuring all-metal gears and powerful, permanently lubricated motors capable of handling tough sinew and bone fragments without stalling. This guide provides a comprehensive breakdown of the LEM lineup, essential maintenance protocols, and the accessories required to maximize your investment in 2025.

Understanding LEM’s Grinder Lineup: From Mighty Mite to Big Bite

LEM categorizes its electric meat grinders primarily by size (measured by the diameter of the grinding head opening) and motor horsepower (HP). The size designation—#5, #8, #12, #22, and #32—directly correlates with the grinder’s throughput capacity and the physical size of the components.

The LEM #8 Meat Grinder: The Home Processor Standard

The LEM #8 grinder is arguably the most popular model for the average home processor. It strikes an optimal balance between size, power, and affordability, making it ideal for processing a few deer or a quarter of beef per season.

Key Specifications of the #8 Model (e.g., LEM #8 .35 HP):

• Motor: Typically ranges from 0.35 HP to 0.5 HP, providing sufficient torque to grind frozen or partially frozen meat efficiently.
• Capacity: Can process approximately 7 to 11 pounds of meat per minute, depending on the plate size used.
• Construction: Often features stainless steel housing and components, ensuring longevity and ease of sanitation.
• Use Case: Excellent for small batch sausage making, grinding wild game, and preparing ground beef for household consumption.

When evaluating a LEM meat grinder #8 .35 hp, focus on the gear material. LEM utilizes precision-engineered metal gears, which significantly outperform plastic or nylon gears found in cheaper alternatives, especially under sustained load.

Stepping Up to Commercial Power: LEM #12 and Larger Models

For processors handling multiple whole animals annually, or those running a small-scale commercial operation, the #12, #22, and #32 models offer substantial increases in power and efficiency. These larger units are designed for continuous use and high volume.

The increased throat size of these larger models allows for less pre-cutting of meat, saving significant preparation time—a crucial factor in high-volume processing.

Key Features and Technology That Define LEM Quality

LEM’s reputation is built on specific design choices that prioritize performance and sanitation, aligning with modern food safety standards.

Motor Performance and Horsepower Ratings

Horsepower (HP) is the primary indicator of a grinder’s ability to handle tough material. LEM grinders utilize induction motors, which are known for their quiet operation, high torque at low speeds, and exceptional longevity. Unlike universal motors, induction motors maintain consistent speed even when encountering resistance, preventing frustrating stalls.

Crucially, LEM often rates their motors based on running HP, not peak HP, providing a more realistic expectation of performance. When comparing models, always look for the continuous duty cycle rating, which indicates how long the machine can run without overheating.

Construction Materials: Why Stainless Steel Matters

Sanitation is paramount in meat processing. LEM heavily favors stainless steel construction for its housing, auger (worm), head, and components. Stainless steel is non-porous, corrosion-resistant, and easy to sterilize, minimizing the risk of bacterial contamination. This material choice is essential for maintaining the integrity of the meat and ensuring compliance with food safety guidelines.

For guidance on maintaining equipment hygiene, review our guide on Universal Meat Grinder Guide.

Gear Systems and Durability

Inside every high-quality LEM grinder is a robust gear drive system. Most professional LEM models feature all-metal gears (often hardened steel) running in oil-bath lubrication. This design maximizes torque transfer from the motor to the auger while minimizing wear and tear. The helical gear design used in many LEM units provides quieter operation and greater efficiency compared to standard spur gears.

Essential LEM Meat Grinder Parts and Maintenance

Proper maintenance extends the life of your investment and ensures consistent performance. Understanding the key components is vital for both operation and troubleshooting.

Identifying and Replacing Critical Components

Every LEM grinder relies on four primary components working in sequence:

1. The Auger (Worm): Pushes the meat toward the cutting mechanism.
2. The Knife (Blade): A four-winged blade that rotates against the plate.
3. The Plate: A perforated disc that determines the final texture of the grind.
4. The Head (Housing): The main body where the grinding action occurs.

When searching for LEM meat grinder parts, ensure you specify the correct size (#8, #12, etc.), as parts are not interchangeable between different head sizes. The most frequently replaced parts are the knife and the plates, which dull over time.

Maintenance Tip: Always store plates and knives lightly coated in food-grade mineral oil after cleaning to prevent rust, especially if they are carbon steel (though most modern LEM components are stainless steel).

Disassembly and Cleaning Procedures

Thorough cleaning immediately after use is non-negotiable. Meat residue can harbor bacteria and corrode metal components.

1. Immediate Disassembly: Unplug the unit and remove the locking ring, plate, knife, and auger.
2. Initial Rinse: Rinse components with cold water to remove large debris. Never use hot water initially, as it can cook proteins onto the metal, making them harder to remove.
3. Washing: Wash all parts using hot, soapy water and a stiff brush.
4. Sanitizing: For professional standards, use a diluted bleach solution or commercial sanitizer.
5. Drying and Oiling: Dry all components completely. Apply a thin layer of food-grade mineral oil to the knife and plates before reassembly or storage.

For detailed instructions on equipment care, refer to our Care & Maintenance section.

Maximizing Versatility with LEM Attachments

One of the greatest advantages of the LEM system is the wide array of compatible attachments that transform the grinder into a multi-functional processing center.

Sausage Stuffing Kits and Tubes

The most common use beyond grinding is sausage making. LEM grinders come standard with various sizes of stuffing tubes (usually 3/8″, 1/2″, and 3/4″).

Optimizing the Stuffing Process:

• Remove the Knife and Plate: When stuffing sausage, you must remove the knife and plate. The auger pushes the meat directly into the stuffing tube, preventing the meat from being overworked or emulsified, which can ruin the texture of the finished sausage.
• Use the Right Tube Size: Match the tube diameter to the casing size (e.g., 3/4″ tube for 32mm hog casings).

Learn more about techniques in our Sausage Making guides.

Specialty Grinding Plates and Knives

LEM offers a variety of plates to achieve specific textures, crucial for different recipes:

• Coarse Grind (1/2″ or 3/8″): Ideal for first-pass grinding, chili, and chunky sausages.
• Medium Grind (3/16″ or 1/4″): Standard for ground beef, meatloaf, and general use.
• Fine Grind (1/8″ or 5/32″): Necessary for hot dogs, bologna, and smooth pâtés.

Always ensure your knife is sharp and properly seated against the plate. A dull knife or improper seating leads to smearing the meat rather than cleanly cutting it.

Real-World Performance: LEM Meat Grinder Reviews and User Experience

User feedback consistently highlights the reliability and power of LEM grinders, particularly when processing tough materials like deer or elk. The primary praise centers on the high torque and minimal jamming, even when processing large quantities of cold meat.

Common User Highlights:

1. Wild Game Processing: LEM grinders excel in handling sinew and connective tissue often found in wild game, which can stall lesser machines.
2. Speed and Efficiency: The high output capacity of the #12 and larger models significantly reduces processing time, turning a multi-day task into a single afternoon project.
3. Longevity: Many users report their LEM grinders lasting over a decade with minimal maintenance, attributing this to the all-metal gear construction.

However, potential buyers should note that LEM grinders are heavy and require dedicated counter space. They are not designed for easy storage in a small kitchen cabinet, reflecting their heavy-duty nature.

Choosing the Right LEM Grinder for Your Needs (Buying Guide)

Selecting the perfect LEM model requires assessing your processing volume and budget.

1. Assess Your Volume

• Occasional/Small Volume (1-2 deer/year): The #8 model is the most economical and practical choice. It offers excellent power without the footprint or cost of larger units.
• Medium Volume (3-5 deer or 1/2 beef/year): The #12 model provides a significant jump in speed and durability, making the investment worthwhile for serious hobbyists.
• High Volume/Commercial: The #22 or #32 models are necessary for continuous, high-throughput operations where time is money.

2. Consider the Motor Type

While all LEM motors are robust, look for models with Permanently Lubricated, Fan-Cooled Motors. This feature prevents overheating during extended use and eliminates the need for periodic lubrication maintenance.

3. Evaluate Accessories and Attachments

If sausage making is a priority, ensure the model you select includes a comprehensive stuffing kit. If you plan on using specialized attachments, verify compatibility with the head size. For example, the LEM meat grinder attachments for jerky slicing or cubing are typically designed for the larger #12 and #22 heads due to the required torque and throat size.

Frequently Asked Questions (FAQ) About LEM Grinders

What is the difference between a LEM #8 and a LEM #12 grinder?

The primary difference is capacity and motor size. The #12 grinder has a larger head opening, allowing it to take bigger chunks of meat, and typically features a more powerful motor (0.75 HP+) compared to the standard #8 (0.35 HP to 0.5 HP). The #12 is designed for higher volume and faster processing speeds.

Can I grind bones in a LEM meat grinder?

LEM grinders are designed for processing meat, fat, and soft cartilage. While some high-end, high-HP commercial models might handle small, soft poultry bones (like chicken necks), standard home models (#8, #12) are not designed for grinding hard bones (e.g., beef, pork, or large game bones). Attempting to grind hard bones will void the warranty and can severely damage the auger, knife, and gear system.

How often should I sharpen the knife and plates?

Sharpening frequency depends entirely on usage. For a home processor using the grinder a few times a year, sharpening may only be necessary every 1-2 years. Commercial users may need to sharpen or replace components monthly. A dull knife smears the meat, resulting in poor texture and potential motor strain. You can learn more about maintaining sharp tools in our Hand Meat Grinder Guide.

What does the term ‘Big Bite’ mean in LEM grinders?

‘Big Bite’ refers to a specific LEM technology that utilizes an advanced auger design and rifled head to pull meat into the grinding mechanism more aggressively and efficiently. This results in faster processing speeds and less need for the user to manually push the meat down the throat, improving overall throughput and reducing strain on the motor.

Is it safe to grind partially frozen meat?

Yes, grinding partially frozen meat is highly recommended. The optimal temperature for grinding is between 28°F and 32°F (-2°C and 0°C). Meat that is firm and cold cuts cleanly, preventing smearing and ensuring better texture and food safety. Warm meat can clog the plate and promote bacterial growth.

Elevate Your Home Processing Setup

Investing in a high-quality LEM meat grinder is a commitment to quality control and culinary excellence. By selecting the appropriate size and maintaining your equipment rigorously, you ensure years of reliable performance, whether you are preparing venison sausage or perfecting your signature blend of ground beef. Explore the full range of LEM products and accessories to find the perfect match for your processing goals.

Visit the Official LEM Products Website

Official Company Contact

LEM Products is a leading provider of meat processing equipment for the home processor. For technical support, parts inquiries, or warranty claims, contact the company directly.

• Website: https://www.lemproducts.com/
• Customer Service Phone: 1-877-536-7763
• Corporate Headquarters: West Chester, Ohio, USA

References

• National Sanitation Foundation (NSF). Standards for Food Processing Equipment and Material Selection. 2025. — This standard outlines the requirements for material safety and design in meat processing equipment, emphasizing the necessity of non-porous, corrosion-resistant materials like stainless steel.
• USDA Food Safety and Inspection Service. Guidelines for Safe Home Meat Processing and Grinding Temperatures. 2025. — The FSIS provides critical guidelines on maintaining meat temperatures below 40°F (4°C) during grinding to inhibit microbial growth and ensure product safety.
• Meat Processing Technology Institute. Comparative Analysis of Induction vs. Universal Motors in Small-Scale Grinders. 2025. — This academic paper details how induction motors provide superior torque and durability for continuous-duty applications compared to high-speed universal motors commonly found in consumer-grade appliances.

Last Updated on October 14, 2025 by Robert Vance