Cut and chill the meat
Cut meat into smaller chunks and remove excess bone or gristle. Keep it well chilled: cold meat minces more cleanly and more safely than meat left out at room temperature.
Buyer guide · Meat mincer
Keema, minced clean and consistent, every batch.
Hand-chopping keema is slow and inconsistent once your orders grow. Here is what a meat mincer actually does, in plain language.
The short version: chill and chunk your meat, feed it into the mincer, let the screw and blade shred it to the fineness you want, then pack it fresh and clean the machine well.
The process
Six steps from cut meat to fresh keema.
Feed into the hopper
Load the meat chunks into the feed tube or hopper at the top of the machine.
The screw pushes it through
A rotating screw pushes the meat through a cutting blade and a perforated plate, shredding it fine or coarse depending on which plate is fitted.
Collect the mince
Minced meat comes out the front into a collection tray or bowl, ready for the next step.
Pack or refrigerate immediately
Pack fresh mince straightaway for sale, or refrigerate or freeze it promptly to keep it safe.
Clean the machine thoroughly
Clean it well after every use, and especially carefully when switching between meat and any vegetarian use.
Choosing the right machine
What actually matters.
A small butcher shop and a busy catering kitchen need very different mincers, even for the same keema.
- What output do you realistically need per hour?
- Do you need fine or coarse mince, and what plate sizes does that call for?
- Manual or electric operation?
- How easy is the machine to clean, and does that meet your hygiene needs?
- What power supply do you have at the site?
Bring us these answers and we will help you find a mincer sized to your actual daily volume, not just the biggest one available.
Why buyers come to us
The machine is half the answer.
On-ground engineer you can call
Free advice before you buy
Written warranty
Parts held in stock
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Tell us your daily meat volume and the mince you need.
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