LEM MightyBite #8 review: a compact grinder that punches above its size

LEM MightyBite #8 at a glance

First impressions of the LEM MightyBite #8

LEM Products is one of the best-known names in home meat processing in the US.

Its Big Bite grinders are a favorite among hunters, and the MightyBite line is the smaller, more affordable family member.

My first impression of the MightyBite #8 is that it looks like a proper grinder, not a gadget.

The body is aluminum, with a silver finish and a wide feed tray on top.

It's compact enough to live on a kitchen counter or in a cupboard, which is not something you can say about the bigger LEM models.

The #8 in the name refers to the grinder head size.

It's a common size, which means plates and accessories are easy to find, from LEM and from other makers.

A #8 grinder that's compact enough for a home kitchen.

What the LEM MightyBite #8 actually is

The MightyBite #8 is a 500-watt electric meat grinder for home use.

LEM rates it at 4 to 5 pounds of meat per minute.

The body and grinder head are made of aluminum, and the plates and knife are stainless steel.

Inside, the motor is permanently lubricated, so there's no oiling to do, and a circuit breaker protects it from overloading.

In the box, you get the grinder, stainless steel plates, a knife, a stomper for pushing meat down and three stuffing tubes for sausage.

LEM backs it with a two-year factory warranty and lifetime customer support.

The company also sells replacement parts for many of its grinders, past and present, which matters for a machine you'll want to keep for years.

The model number is 1158, and it runs on standard 120-volt power.

How the MightyBite #8 grinds meat

Every electric meat grinder works the same basic way.

You drop cubes of meat into the feed tray and push them into the throat with the stomper.

Inside the head, a spiral auger carries the meat forward to a rotating knife.

The knife cuts the meat against a plate full of holes, and the size of those holes sets how coarse or fine the grind is.

Coarse plates make chunky chili meat and rustic sausage.

Fine plates give you smooth burger mince and emulsified sausages such as hot dogs.

Many cooks grind twice, first coarse, then fine, for the best texture.

For sausage, you swap the plate for a stuffing tube, slide a casing over the tube and feed the seasoned meat through.

Meat goes in the tray, ground meat comes out the plate.

LEM MightyBite #8 design and setup

Assembly takes a couple of minutes once you've done it once.

The auger slides into the head, the knife goes on the end with the flat side facing out, then the plate, and the ring screws everything together.

The most common mistake with any grinder is putting the knife on backwards.

If meat smears instead of cutting, that's the first thing to check.

The other key is not overtightening the ring.

Hand-tight is enough, and too tight adds friction and heat.

Put the grinder on a sturdy counter with space in front for a bowl or tray to catch the meat.

My advice is to keep a second bowl of meat cubes in the fridge, so you only take out what you're about to grind.

LEM MightyBite #8 performance

The two big questions with a grinder are how fast it works and how clean the grind is.

Speed

LEM's rating of 4 to 5 pounds per minute is quick for a compact grinder.

In practice, a 5-pound batch of chuck for burgers is a few minutes of grinding, and most of your time goes into cutting the meat into cubes.

Real-world speed depends on the meat, how cold it is and how well it's trimmed, so treat the rating as a best case.

Grind quality

A good grind has distinct bits of fat and lean, not a smeared paste.

That comes down to a sharp knife, a clean plate and cold meat.

The stainless steel knife and plates are the right materials, and keeping everything cold is up to you.

Power and stalling

500 watts is plenty for trimmed meat in normal home batches.

Sinew and silver skin are what slow any grinder down, because they wrap around the knife.

Trim them well, especially on venison, and the motor has an easier job.

The circuit breaker is there as a safety net if the motor gets overloaded.

What it doesn't do

LEM is clear that this grinder isn't made for bones.

If you want to grind chicken frames or rabbit for raw pet food, you'll need a heavier machine.

It's also not built to run for hours at a stretch, so for a big hunting season, a Big Bite model with a more powerful motor is the better match.

Making sausage with the MightyBite #8

The three stuffing tubes turn the grinder into a basic sausage stuffer.

Different tube sizes match different casings, from thin breakfast links to thicker bratwurst.

Stuffing through a grinder is fine for small and medium batches.

It works best with two people: one feeding the meat, the other guiding the casing.

Grind the meat first, mix in the seasoning and a little ice water, then chill it again before stuffing.

If you start making sausage often, a dedicated vertical stuffer is the next upgrade, because it gives you more control and less smearing.

Grind, season, chill again, then stuff.

Is the MightyBite #8 good enough for deer?

For one or two deer a season, yes.

A typical whitetail gives you a good amount of trim for grinding, and a rated 4 to 5 pounds per minute gets through it in an afternoon, with breaks.

The key is preparation.

Cut the meat into strips or cubes, remove as much sinew and silver skin as you can and keep it almost frozen.

Many hunters mix venison with pork fat or beef fat for burgers and sausage, and the grinder is the easiest way to do that evenly.

If you process several deer, an elk or a whole hog, a larger LEM Big Bite #12 or #22 will save you a lot of time.

Tips for a better grind with the MightyBite #8

Most grinding problems have nothing to do with the machine.

They come down to temperature, trimming and patience.

Keep everything cold

This is the golden rule.

Put the meat cubes in the freezer for 30 to 60 minutes until they're firm at the edges, and chill the head, auger, knife and plate too.

Cold fat cuts cleanly, while warm fat smears and clogs the plate.

Cut the meat to fit

Cubes of about an inch, or strips that slide easily into the throat, feed best.

Big chunks make the motor work harder and slow everything down.

Trim connective tissue

Sinew and silver skin wrap around the knife and block the plate.

A few extra minutes with a boning knife saves a lot of stopping and cleaning later.

Don't force it

Use the stomper to guide the meat, not to ram it in.

Let the auger pull the meat through at its own pace.

Watch for smearing

If the ground meat looks pasty instead of showing separate bits of fat and lean, stop.

Chill everything again, check that the knife sits the right way round and clear the plate.

Burger blends worth trying

One of the best reasons to own a grinder is making your own burger mix.

A classic blend is chuck on its own, which has a good balance of fat and flavor.

For a richer burger, many cooks mix chuck with brisket or short rib.

Aim for around 20 percent fat for juicy burgers, and adjust from there.

Grinding at home also means you can cook burgers a little less done with more peace of mind, because you control how the meat is handled from start to finish.

Always follow food safety guidance for the meat you use, and keep everything clean and cold.

Cleaning the LEM MightyBite #8

Cleaning a grinder is never fun, but this one is fairly simple.

LEM says all the parts clean quickly with warm, soapy water.

The important thing is to keep aluminum parts out of the dishwasher.

Dishwasher detergent darkens and dulls aluminum, and it can leave a gray residue that rubs off on food.

Wash the head, auger, plates and knife by hand, then dry them right away.

A light coat of food-safe oil on the plates and knife keeps them from rusting in storage.

A trick many butchers use is to run a slice of bread through the grinder at the end.

It pushes out the last bits of meat and soaks up fat, which makes cleanup easier.

The motor housing just needs a wipe with a damp cloth, and it should never go in water.

Storage and long-term upkeep

The compact size is one of the MightyBite's best features when it comes to storage.

It fits on a pantry shelf or in a deep cupboard, which makes it more likely you'll actually use it.

Store the plates and knife dry and lightly oiled, ideally in a zip bag, so they don't rust or pick up dust.

Keep the head, auger and tubes together with the grinder, because small parts love to go missing between seasons.

Knives and plates wear over time and eventually need replacing.

Because the #8 size is so common and LEM sells replacement parts, that's an easy and cheap fix that keeps the grinder working like new.

If the grind starts to smear even with cold meat, a dull knife is the most likely reason.

Is the LEM MightyBite #8 worth the money?

On Amazon, the LEM MightyBite #8 sells for about $250.

That's more than generic grinders, which can be found for under $100, and less than LEM's Big Bite models.

The extra money over a generic grinder buys a few things.

You get a brand that specializes in meat processing, a two-year warranty, lifetime support and replacement parts that should still be available years from now.

Grinding your own meat can also save money if you buy whole cuts on sale, and you know exactly what's in your burger.

If you'll grind a few times a year or more, the MightyBite is good value.

If you only grind once in a while, a stand-mixer grinder attachment is a cheaper way to start.

Buyers rate it well, with an average of 4.5 out of 5 stars from more than 800 ratings on Amazon.

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

LEM MightyBite #8 specifications

From LEM's product information and the Amazon listing.

LEM MightyBite #8 vs Big Bite #8 vs mixer attachment

Here's where the MightyBite sits among the common options for grinding at home.

Best LEM MightyBite #8 alternatives

If the MightyBite #8 isn't quite right, there are a few directions to look.

LEM's Big Bite #8 is the step up, with a stronger motor and a stainless steel build that's easier to clean.

For serious hunters, the Big Bite #12 and #22 handle much larger volumes.

If you already own a stand mixer, a grinder attachment is the cheapest way to try grinding at home.

And for a hand-powered option, a classic cast iron manual grinder still works, if you don't mind the cranking.

How I scored the LEM MightyBite #8

I looked at the LEM MightyBite #8 for the jobs it's built for: grinding meat for burgers and sausage at home, plus light game processing.

I based the scores on LEM's published specifications, the Amazon listing and how it compares with other grinders in its class.

• Grinding (8.2): rated output, motor power and grind quality.
• Build (8.0): materials, motor design, warranty and parts support.
• Ease of use (8.4): assembly, size and the included accessories.
• Cleaning (7.6): how easy it is to take apart and wash, given the aluminum parts.

The overall score of 8.1 is an editorial rating. BrasQ editor-in-chief Ryan Mitchell reviewed the facts and figures before publication.