Types of meat processing equipment
- Benchtop meat mincers push meat through a rotating knife and a perforated plate. The plate hole size sets how fine or coarse the mince is, and the head size (#8, #12, #22 or #32) sets the output.
- Slicer-mincers combine a meat slicer, strip cutter and mincer in one floor-standing machine for butchers and busy kitchens.
- Sausage fillers are vertical cylinders with a hand-cranked piston that pushes mince through a funnel into casings, giving even sausages with no heat build-up.
- Meat mixers turn mince with seasonings, sauces or marinades evenly before filling or cooking.
Choosing a mincer
- Output: an #8 or #12 mincer suits restaurants and small butchers. #22 and #32 heads suit busy butchers and production kitchens.
- Power: most benchtop mincers plug into a 10 amp outlet. The largest models need three-phase power.
- Cleaning: look for a stainless steel chamber that releases with a single handle, and a reverse function to clear the auger.
- Plates and attachments: check which plates come with the mincer and whether a sausage filling attachment is included.
Our range
We stock Matador meat processing equipment from FED: the TC8, TC12, TC22-5 and TC32 meat mincers (80 to 320 kg an hour), the HSM-120D slicer and mincer, the SV-7 and SV-15 manual sausage fillers and the FME02 meat mixer. We also stock the Anvil MGT3012 heavy duty number 12 mincer with a sausage filling funnel. From Tre Spade we stock the MNS0008 size 8 and MNS0022 size 22 electric mincers, the all stainless steel MNS2222 size 22 mincer (about 180kg an hour), and the SFT0005 5 litre and SFT0008 7 litre manual sausage fillers, all made in Italy.
Delivery and our price-beat guarantee
We deliver Australia-wide by tailgate truck, usually within 2 to 5 business days to Melbourne, Sydney, Brisbane and Adelaide and 4 to 12 days elsewhere. Prices are shown ex GST with the GST-inclusive price alongside. Found a lower price? Send us the link under our Price-Beat Guarantee and we'll send you a one-off discount code.
Meat mincer FAQs
What does the mincer head number mean?
The number (#8, #12, #22 or #32) is the standard size of the mincing head and plate. Bigger numbers mean larger plates and more meat per hour.
Can I make sausages with a mincer?
The TC8 and TC12 come with a sausage filling attachment for small batches. For regular sausage making, a dedicated filler such as the SV-7 or SV-15 is faster and gives more even results.