Those are very good old grinders. We have one and my mom has one. There are different cutters and different extruder plates to account for different materials. Twice might be necessary. If the cutter spinner is dull, things get stringy and stop working. Sharp is good. Remove any rust prior to use as it will affect taste. Plan on the proportion of kinds or cuts of meat before grinding as the best mixing is done in the grinder, not after grinding. Use a solid table to mount it to, or a piece of 3/4 plywood clamped to the table if the table is wimpy or has an incompatible edge. Clean it very well when done. Vacuum sealing it will keep rust off of it when stored. Or veg oil and dry. Jim
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