Why Grind Chicken Bones? Understanding the BARF Diet Requirement
Grinding chicken bones is a specialized task typically undertaken by pet owners who follow the Biologically Appropriate Raw Food (BARF) or Prey Model diets. These diets require the inclusion of raw, meaty bones (RMBs) to provide essential calcium, phosphorus, and trace minerals necessary for canine and feline health. However, feeding whole bones can pose choking hazards or lead to dental damage, especially for smaller or older pets. Grinding the entire chicken carcass—including the soft bones like necks, backs, and wings—solves this problem by creating a safe, easily digestible, and nutritionally complete raw food mix.
This process demands a heavy-duty, commercial-grade meat grinder. Standard kitchen grinders or attachments are simply not engineered to handle the density and structure of bone material.
Essential Specifications: What Separates a Bone Grinder from a Standard Grinder
Choosing a meat grinder capable of processing chicken bones requires focusing on three critical factors: power, size, and material durability. These attributes determine the machine’s ability to handle hard, non-uniform material without seizing or breaking the internal components.
1. Motor Horsepower (HP) and Gear Train
For consistent bone grinding, the motor must deliver sustained, high torque. Look for the following minimum requirements:
- Minimum HP: 1.0 HP (750 Watts) is the absolute minimum for processing soft chicken bones (necks, wings). For larger batches or tougher bones (like turkey necks), 1.5 HP to 2.0 HP is highly recommended.
- Gearbox: The grinder must utilize heavy-duty, all-metal gears (preferably steel or hardened alloy). Plastic or nylon gears, common in entry-level models, will strip immediately when encountering bone resistance.
- Duty Cycle: Commercial-grade motors are designed for continuous use, preventing overheating during large batch processing. Look for grinders rated for commercial or semi-commercial use.
2. Grinder Size and Throat Diameter
The size of the grinder refers to the diameter of the grinding head and the size of the internal components (auger, plates, knife). This is typically designated by numbers like #8, #12, #22, or #32.
| Grinder Size | Recommended Use | Bone Grinding Capability |
|---|---|---|
| #8 or #12 | Standard home use, small batches of meat. | Not Recommended. Too small; requires excessive pre-cutting. |
| #22 | Serious home processing, medium batches. | Minimum Viable Size. Can handle soft chicken bones, but requires careful feeding. |
| #32 | Heavy-duty, commercial, or large-scale home use. | Optimal Choice. Handles whole chicken parts (necks, backs) with minimal pre-cutting. |
For bone grinding, the #32 size is the industry standard for efficiency and longevity. The wider throat allows for easier feeding of whole chicken pieces, reducing the strain on the motor.
3. Plates, Knives, and Auger Material
Bone grinding demands superior material hardness to prevent premature dulling and component failure. Standard carbon steel plates will degrade quickly.
- Plates and Knives: Must be constructed from hardened, high-quality stainless steel or tool steel. The plates should be precision-ground to ensure a tight fit and clean cut. Consider investing in specialized stainless steel grinder plates and knives.
- Auger (Worm Gear): The auger must be robust and made of solid metal to withstand the immense pressure required to crush and push bone fragments through the plate.
Recommended Grinder Types for Chicken Bones
When selecting a machine, focus on models specifically marketed for heavy-duty processing or commercial applications, as these are built to the necessary specifications.
1. Heavy-Duty Electric Grinders (The Top Choice)
These machines are purpose-built for high volume and hard materials. Brands specializing in home processing equipment (like LEM, Weston, or Cabela’s Commercial Grade) often offer models that meet the #22 or #32 bone-grinding criteria.
Key Features to Look For:
- Reverse Function: Essential for clearing jams caused by particularly dense bone fragments or connective tissue.
- Air-Cooled Motor: Helps maintain performance during extended grinding sessions.
- Stomper/Pusher: A robust stomper is necessary to safely feed the material into the auger without forcing the machine.
(For a detailed look at high-performance models, consult our electric meat grinder buying guide.)
2. Manual Meat Grinders for Chicken Bones: Limitations
Can a manual meat grinder handle chicken bones? Technically, yes, but only under very specific and limited conditions. A large, heavy-duty manual grinder (like a vintage #32 cast iron model) can process very small, soft bones (e.g., chicken wing tips) if they are pre-cut into small pieces.
The Reality: Manual grinding of bones is extremely labor-intensive and slow. It is not a practical solution for preparing regular batches of raw pet food. The physical force required often exceeds what is safe or comfortable for the user, and the risk of damaging the grinder is high unless the bones are exceptionally soft.
3. KitchenAid Meat Grinder Attachments
Can a KitchenAid meat grinder attachment grind chicken bones? The answer is a definitive no. KitchenAid attachments are designed for grinding soft muscle meat, fat, and soft vegetables. They utilize the stand mixer’s internal motor and plastic housing components that are not rated for the torque or stress required to crush bone. Attempting to grind bones with a KitchenAid attachment will likely void the warranty and cause immediate damage to the attachment and potentially the mixer’s internal gears.
Best Practices for Grinding Chicken Bones Safely and Efficiently
Even with the best equipment, proper technique is crucial for maximizing efficiency and extending the life of your grinder.
1. Bone Preparation
- Partial Freezing: Slightly freezing the chicken pieces (bones included) for 30 to 60 minutes before grinding helps firm up the meat and fat. This prevents smearing and allows the knife and plate to cut the bone cleanly, rather than tearing it.
- Pre-Cutting: While a #32 grinder can handle whole chicken backs, pre-cutting large joints or dense sections into smaller, manageable pieces (1–2 inches) reduces the initial load on the motor and prevents jamming.
- Mixing: Always mix the bones with muscle meat and fat. Feeding pure bone material can strain the machine. A ratio of 70% meat/fat to 30% bone is ideal for grinding and nutritional balance.
2. Grinding Technique
- Steady Feed Rate: Feed the material slowly and consistently. Do not overload the feed throat. Allow the auger to pull the material through without excessive force from the stomper.
- Double Grinding: For the smoothest texture and to ensure all bone fragments are pulverized, perform a double grind. First, use a coarse plate (e.g., 10mm or 12mm). Second, pass the material through a medium plate (e.g., 4.5mm or 6mm). This two-step process ensures maximum safety and digestibility for your pets.
3. Post-Grinding Care
Bone material is abrasive and can accelerate wear. Immediately after use, disassemble the grinding head and clean all parts thoroughly. Bone fragments and fat residue can quickly rust carbon steel components or harbor bacteria. Refer to our guide on care and maintenance for detailed cleaning protocols.
Frequently Asked Questions (FAQ)
Q: What is the largest bone a meat grinder can handle?
A: A true heavy-duty meat grinder (#32, 1.5 HP+) can handle the soft, non-weight-bearing bones of poultry (chicken, duck, turkey necks, backs, wings) and rabbit carcasses. It cannot handle large, dense weight-bearing bones from large animals like beef femurs, pork shoulders, or lamb shanks. These require specialized industrial bone crushers, not standard meat grinders.
Q: Do I need a specific bone grinding plate?
A: While standard coarse plates (6mm to 12mm) are generally sufficient for the first pass, some manufacturers offer hardened steel plates specifically designed for abrasive materials. The key is the material (hardened stainless steel) and the sharpness of the knife, not necessarily a unique hole pattern.
Q: Will grinding bones damage my meat grinder over time?
A: If you use a grinder rated for bone processing (1.0 HP+, #22 or #32 size, all-metal gears), the machine is designed to handle the stress. However, grinding bones is inherently more abrasive than grinding muscle meat. You should expect to sharpen or replace your knife and plates more frequently than if you only processed meat.
Q: Is it safe to feed ground chicken bones to puppies or kittens?
A: Yes, grinding the bones makes them significantly safer and easier to digest for young animals, as it eliminates the risk of sharp fragments or choking hazards associated with whole bones. Always consult with a veterinary nutritionist when transitioning to a raw diet.
Q: Where can I find reliable reviews for bone-grinding machines?
A: Look for reviews from established home processors or specialized pet food preparation forums. Focus on long-term durability reports rather than initial impressions. Reviews of commercial-grade equipment, such as the LEM meat grinder review home processing, often provide insight into their bone-handling capabilities.
Get Started: Choosing Your Heavy-Duty Grinder
Selecting the right meat grinder for chicken bones is an investment in your pet’s health and your long-term convenience. Prioritize power (1.5 HP or higher), size (#32 preferred), and all-metal construction. Do not compromise on quality, as a machine that fails under the stress of bone grinding can be costly and dangerous. Research current models from reputable commercial processing equipment suppliers to ensure you are purchasing a machine built for the job.
References
- American Veterinary Medical Association (AVMA). Raw or Undercooked Animal-Source Protein in Cat and Dog Diets. 2025. https://www.avma.org/ “AVMA Position on Raw Pet Diets” — This resource outlines the nutritional and safety considerations for feeding raw diets, including the necessity of balanced mineral intake from bone.
- National Sanitation Foundation (NSF) International. Food Equipment Standards and Certification. 2025. “NSF Standards for Commercial Food Equipment” — Provides guidelines on the material durability and hygienic design required for commercial-grade food processing equipment, relevant for heavy-duty grinders.
- Food Safety and Inspection Service (FSIS). Guidelines for Safe Handling of Raw Poultry. 2025. “USDA Guidelines for Raw Poultry Processing” — Offers essential safety protocols for handling and processing raw chicken and poultry products at home to prevent cross-contamination.
Last Updated on October 14, 2025 by Robert Vance
