How does the Cabela’s Meat Grinder Hold Up?

[@Riyame]

We have had our older version of the Cabelas 1 HP grinder for 12 or 14 years now and it still performs like new. If you are a hunter and the budget is tight try the 3/4 HP model but the 1 HP is such a big upgrade. When we were looking at them the worker said that most people that bought the biggest 1 3/4 HP model returned it and bought the 1 HP instead because it is so powerful it would break parts if something got stuck and was a hassle to set up due to the weight. It was more for a meat shop setting and most people found the 3/4 a little bit slower and the smaller neck needed more processing to make it all fit.

[@SaltCreekFarmstead]

Good info! Thanks for sharing.

[@riedvalleeranch]

1 3/4 hp is junk I have one won’t suck meat it kzbin.info3RQq6ftThm4?si=CaTonqSpw4KVaYE_

[@tgunz64]

Nice review! My wife’s uncle has had one of these for 15 years or so without an issue. He’s ground up deer, bear, cows, etc. So I bought one of these about 3 years ago during their fall sale. Was going between the 3/4 and 1hp. They sold out of the 3/4 so I got the 1. This thing is a beast. In the couple times I’ve had to use it there’s nothing I don’t think it can’t handle. We just did my son’s first deer yesterday. And I forgot how large you can keep the meat chunks. Would have probably cut a good hour or more off our time had I not spent so much of it cutting it into smaller pieces. I think it’s overkill for our uses but I have no regrets on getting the bigger model.

[@MIAV8R]

​@SaltCreekFarmstead I have heard that these grinders have issues with "cooking" the meat dobto excessive heat. Im assuming that's why they include the cold pacs. What do you have to say about this issue? I am ver interested in this grinder but its pretty pricey.. I have a Lem 8 and it works fine but its slower than the continental drift..Thank you for any input.

[@Riyame]

@@MIAV8R The only way it would cook meat is if you are doing something wrong. Severely wrong, and the grinder itself was about to explode. It is possible for meat to get a bit warmer than wanted, but again, you need to be doing things wrong. Make sure it is properly assembled, your blade and plate are sharp, and your meat is cold, preferably near frozen. When putting meat into the grinder do not overload it. Doing that mine comes out very cold, the neck gets to almost freezing depending on how much I am grinding. Those ice packs are partially a marketing gimmick. If you want it to start cold then just throw it in the freezer for a bit before starting. If your blade and plate are dull, or you are trying to do a very fine grind on whole chunks that might cause meat to get blocked up and just sit there and warm up due to friction. Again, in that case you are doing something wrong.