A professional meat mincer should produce a clean, uniform cut suited to the product being prepared. However, the meat may sometimes come out with a pasty texture, lose more juice than usual or accumulate around the grinding plate. When this happens, the machine is not cutting properly: it is pressing and crushing the meat.

One of the most common causes is wear on the knife or grinding plate. These two components work in direct contact and must form a perfectly aligned cutting set. When their surfaces become blunt or develop irregularities, the meat is no longer cut precisely. Instead of passing cleanly through the holes, it is pushed against the plate, affecting its texture and appearance.

 

It is also important to check that the cutting set has been assembled correctly. A knife fitted in the wrong position, an improperly seated plate or a cutting set containing incompatible components can lead to poor performance. The cutting side of the knife must work directly against the plate, and all components should be installed according to the instructions for the specific meat mincer model.

The temperature of the meat also affects the result. If it is too warm or soft, the fat may spread and blend excessively with the muscle tissue. To achieve a clearly defined mince, the meat should be thoroughly chilled without being completely frozen, unless the machine is designed to process frozen products.

Another possible cause is the accumulation of sinew, tendons or other residue between the knife and the plate. These materials obstruct the flow of meat and gradually reduce the machine’s cutting capacity. Proper preparation of the meat and regular cleaning of the cutting set help maintain a consistent flow.

The pressure applied by the retaining ring must also be correct. If it is too loose, the knife may lose contact with the plate. If it is overtightened, friction may increase, generating heat and accelerating wear on the components.

If the meat has an uneven texture, loses excessive liquid, performance decreases or the machine becomes unusually hot, it is advisable to stop the machine and inspect the cutting set. Continuing to operate it under these conditions may reduce product quality and cause further wear.

Braher meat mincers are designed to provide precise and consistent cutting in professional environments. Correct assembly, proper care of the knives and plates, and regular maintenance help preserve this performance and produce minced meat with the desired texture.