Sarah Cloyd knows a thing or two about preparing meat. She started at Euclid Hall Bar & Kitchen as a butcher in 2011 and now runs the kitchen at the downtown gastropub, which is known for its carnivorous dishes like pork belly confit, bratwurst burgers, and house-made sausages. “After my experience as a butcher, I found I couldn’t live without a meat grinder,” says Cloyd. “I quickly bought a grinder that doubled as a sausage extruder so I could continue the craft in my own home. My husband and I have been buying locally sourced animal products at our neighborhood butcher and processing them ourselves into sausages, burgers, and meatballs for years.” Her advice to all home cooks who are serious about their meat: Do the same.
What kind of grinder do you use?
“I use a Waring tabletop electric grinder. It has been a fantastic little workhorse and it’s easy to clean.”
How can a home cook start grinding her own meat?
“For someone who has never done it before, I would suggest starting with boneless cuts intended for braising—chucks, stew meat, roasts, things like that. You’ll need less knife proficiency and see the biggest discounts that way. Most of those are around a 90/10 or 80/20 meat-to-fat ratio and make great ground meat without having to add additional fat. If the meat is too lean, it will make for a dry final product.”
Euclid Hall
1317 14th St.
