LEM BigBite #8 review: a fast, built-to-last grinder for serious home batches

LEM BigBite #8 at a glance

What the LEM BigBite #8 actually is

The LEM BigBite #8 is a countertop electric meat grinder from LEM Products, an Ohio company that has built meat processing equipment for hunters since the late 1980s.

The #8 refers to the head size, which is the standard size for home grinders.

It determines which plates and knives fit, and #8 parts are easy to find.

LEM's BigBite line is its main range of electric grinders, sold in #8, #12, #22 and #32 sizes.

The #8, with a 0.5-horsepower motor, is the smallest and most home-friendly of the bunch.

BigBite is LEM's name for its auger design, which I'll get to below.

The model number of this version is 17791, with a stainless steel motor housing and a noise-dampening design.

On Amazon, it holds a 4.7 out of 5 average from more than 3,100 ratings, which is excellent for a product in this category.

Illustration: meat goes in the tray on top, and ground meat comes out the front into a bowl.

Motor and drive

The heart of the grinder is a 0.5-horsepower, 370-watt, 120-volt induction motor.

Induction motors are heavier than the brushed motors in cheap grinders, but they run cooler, quieter and much longer.

LEM permanently lubricates the motor, so there's no oiling to do.

The motor drives the auger through all-metal gears with roller bearings.

That's a meaningful detail.

Many budget grinders use nylon gears that are designed to strip under load, and once they go, the grinder is out of action until you replace them.

Metal gears handle tough, sinewy game meat far better.

A built-in circuit breaker cuts power if the motor is overloaded, protecting it from burning out during a jam.

Owners frequently describe the motor as powerful and the grinder as built to last.

What the BigBite auger does

Traditional grinders rely on you to push meat down the throat with a stomper.

That's slow, tiring work when you're grinding 20 pounds of venison.

LEM's BigBite technology uses a reshaped auger and a larger throat opening that grab chunks of meat and pull them in on their own.

The result is that meat feeds steadily with much less stomping.

LEM also uses a rifled grinding head, with spiral grooves on the inside.

Those grooves help move meat toward the plate, which is especially helpful for a second, finer grind.

Owners regularly mention the grind speed as a standout.

One owner in Amazon's review summary describes making 25 pounds of sausage in no time.

Grinding speed and capacity

LEM rates the BigBite #8 at about 7 pounds of meat per minute.

That's fast for a #8 grinder, and in practice it means a 10-pound batch of chuck takes only a few minutes of grinding.

LEM is upfront that the real rate depends on preparation.

Meat cut into strips or cubes that fit the throat, well chilled and trimmed of heavy silverskin, grinds fastest.

Warm meat smears, slows the grinder and gives a pasty texture.

My advice is to chill the cubed meat and the grinder head in the freezer for 30 minutes before grinding.

Cold meat gives you clean, distinct particles and keeps fat from melting.

For a full deer, the #8 is perfectly capable.

If you process several animals every season, the larger #12 or #22 BigBite will save time.

Illustration: cubed, well-chilled meat grinds fastest and cleanest.

What's in the box

LEM includes everything you need to grind and stuff sausage right away.

The exact contents for this model are:

• Coarse grinding plate (3/8 inch) for chili meat and first grinds
• Fine grinding plate (3/16 inch) for burgers and second grinds
• Stuffing plate for making sausage
• Stainless steel grinding knife
• Three stuffing tubes, about 1/2, 1 and 1-3/8 inches outer diameter
• Meat stomper
• Large meat pan
• Tool for removing the grinding head bushing

The three tube sizes cover snack sticks, breakfast links and bratwurst or Italian sausage.

LEM's description also mentions a built-in storage drawer for keeping the plates and small parts in one place.

That's a small touch, but plates and tubes are exactly the parts that get lost between hunting seasons.

Because #8 is a standard size, you can add extra plates, such as a 1/4-inch medium plate, whenever you want a different texture.

Getting the best grind

Owning your grinder means you control exactly what goes into your ground meat, and that's where the real payoff is.

A few basics make a big difference.

Pick your fat ratio

Store-bought ground beef is often 80/20 lean to fat.

With your own grinder you can choose: chuck alone gives roughly that ratio, while adding brisket or short rib makes richer burgers.

Venison is extremely lean, so most hunters add pork fat or beef fat at 10 to 20 percent for burgers and sausage.

First grind, second grind

For burgers and most sausage, grind once through the coarse 3/8-inch plate, then again through the fine 3/16-inch plate.

The double grind mixes the fat evenly and gives a uniform texture.

For chili and chunky sausages, a single coarse grind is often enough.

The rifled head on the BigBite helps the second grind move along without much stomping.

Season at the right moment

For sausage, mix the seasoning in after the first grind and before the second, so the spices distribute evenly.

For burgers, season the patties just before cooking rather than the whole batch, which keeps the texture tender.

Processing a deer at home

Hunters are the core audience for this grinder, so here's what a typical session looks like.

A boneless deer often yields somewhere around 30 to 50 pounds of trim for grinding, depending on the animal and how many cuts you keep whole.

At roughly 7 pounds a minute, the grinding itself is the quick part.

Most of the time goes into trimming, cubing, chilling and weighing out fat.

Work in batches of 5 to 10 pounds, keeping the rest in the fridge or a cooler with ice.

Grind the burger meat first, then switch to sausage blends so you don't carry seasoning into plain burger.

A vacuum sealer or freezer paper and a scale make packaging much easier at the end.

Done this way, the BigBite #8 turns a full day at a processor's counter into an afternoon in your own kitchen or garage.

Stuffing sausage with the BigBite #8

Many people buy a grinder like this specifically for sausage, so it's worth being realistic about stuffing.

The grinder stuffs by pushing seasoned meat through the stuffing plate and out through a tube into the casing.

It works, and it's convenient because you don't need a second machine.

The catch is that a grinder pushes meat with a spinning auger, which can warm and smear the mixture if you're not careful.

For occasional batches of brats or breakfast sausage, it's perfectly fine.

If you make a lot of sausage, a dedicated vertical piston stuffer gives you better control and a better texture.

LEM sells those too, and many sausage makers end up owning both.

Noise

Meat grinders are rarely quiet appliances, but the BigBite #8 has a good reputation here.

LEM describes a noise-dampening design, and quiet operation is a recurring positive in owner reviews.

That fits with the induction motor, which runs with a lower hum than the screaming brushed motors in budget grinders.

It won't be silent, but you can hold a conversation over it.

Cleaning and care

Owners generally find it easy to clean, and the grinding parts come apart quickly.

Here's the routine I'd follow after each session:

• Unplug the grinder.
• Run a few slices of bread through to push out leftover meat and fat.
• Remove the head ring, plate, knife, auger and head.
• Wash every part in hot soapy water and rinse well.
• Dry everything immediately and completely.
• Spray the plates and knife with food-grade silicone or wipe with a little oil before storing.

Some owners put parts in the dishwasher, but harsh dishwasher detergents can dull and discolor metal parts.

Hand washing and immediate drying keep the knife sharp and the plates in good shape.

Wipe the stainless motor housing with a damp cloth, and never submerge it.

Illustration: a quick bread pass and immediate drying keep the parts in shape.

Size, weight and storage

LEM lists the grinder at about 18.5 × 9.1 × 15.6 inches and 28.7 pounds, while Amazon gives a shipping weight closer to 33 pounds.

Either way, this is a substantial machine.

The weight keeps it stable on the counter while it works through dense meat.

It also means it's not something you'll want to haul out of a high cabinet every week.

Most owners keep it in a pantry, garage or basement processing area and bring it out for big sessions.

If you grind often, giving it a permanent spot on a sturdy shelf or cart makes life easier.

Using it safely

Always feed meat with the stomper, never your fingers.

The BigBite auger grabs meat aggressively, which is great for speed and exactly why hands should stay out of the throat.

Don't grind bones, which LEM specifically warns against.

Bones can jam the auger, damage the knife and plate, and trip the circuit breaker.

Trim out heavy sinew and silverskin, which can wrap around the knife and slow the grind.

Keep everything cold, and work in batches so meat never sits at room temperature for long.

What owners complain about

With a 4.7-star average, complaints about the BigBite #8 are relatively rare, but a few themes come up.

The most common is size and weight, which surprises people who expected a compact kitchen appliance.

Jams are the other occasional frustration, usually when sinew wraps around the knife or someone tries to push bone through.

Better trimming and colder meat prevent most of them; if one happens, unplug the grinder and clear the head by hand.

Finally, a few buyers note that the stuffing tubes work but are slower than a dedicated stuffer, which matches what I'd expect from any grinder.

Is the LEM BigBite #8 worth the money?

When I checked in October 2026, Amazon listed the LEM BigBite #8 at about $396.

That's a lot more than the $100 to $150 budget grinders that flood Amazon.

The difference is in what's inside.

Budget grinders usually use smaller brushed motors and plastic gears that strip under load.

The BigBite uses an induction motor, metal gears, roller bearings and a stainless housing, and LEM backs it with a 5-year warranty.

LEM also sells replacement parts for current and past grinders, so a worn knife or a lost plate doesn't mean a new grinder.

For a hunter who might otherwise pay a processor to grind a deer, the grinder can pay for itself in a season or two.

For families grinding their own burger from bulk chuck, the savings add up more slowly, but you also get fresher meat and control over the fat ratio.

Owners rate it highly for value for money.

Prices change often, so check the current price on Amazon before you buy.

BigBite #8 vs #12 vs #22: which size should you buy?

LEM's BigBite line comes in several sizes. Bigger heads and motors grind faster but cost and weigh more.

For most households, the #8 is the right balance of speed, size and price.

Step up if you regularly grind more than one animal per season or process meat for friends and family.

LEM BigBite #8 specifications

From LEM Products, retailer listings and the Amazon listing.

LEM BigBite #8 vs a budget grinder vs a mixer attachment

Here's how the BigBite #8 compares in general terms with the two cheaper ways to grind meat at home.

Best LEM BigBite #8 alternatives

If the LEM BigBite #8 isn't quite right for you, there are a few solid options.

Weston's Pro Series grinders are the closest rivals, with similar all-metal construction and a strong following among hunters.

LEM's own Mighty Bite line is smaller and cheaper, for people who grind a few pounds at a time.

Budget grinders from brands like STX are fine for occasional burgers but tend to struggle with sinewy game meat.

If you already own a KitchenAid stand mixer, its metal grinder attachment handles small batches without buying another appliance.

And if you process several deer a year, the BigBite #12 or #22 will make the work go faster.

How I researched and scored the LEM BigBite #8

This is a research-based review. I didn't grind meat with the LEM BigBite #8 myself.

I went through LEM's specifications, retailer listings, the full Amazon listing and the patterns in more than 3,100 owner ratings, and compared it with other grinder types.

I scored it in four areas.

• Grinding speed (9.2): motor, auger design, rated output and owner reports.
• Build quality (9.0): gears, bearings, housing, safety features and warranty.
• Accessories (8.4): plates, tubes and extras in the box.
• Size and storage (7.2): footprint and weight in a home kitchen.

The overall score of 8.7 is an editorial rating based on that research. The photos on this page are illustrative scenes generated from the product's listing image, not photos from a test. BrasQ editor-in-chief Ryan Mitchell checked the facts and figures before publication.