Better grinders grind meat better. They do this because more power keeps the feed and the cutting by the plates consistent. It also means the meat can be ground partially frozen and thus not allowed to warm up and have the taste degrade. Cheap, small grinders will not readily grind semi-frozen meat and will turn it into mush more so than good looking burger. Spending more time trying to grind the meat makes it warm up to room temperature, thus degrading taste. The cheaper grinders also do not do a good job at grinding tendons and sinew so the meat needs to be trimmed more or the grinder will clog. Larger grinders also take larger chunks of meat, this meat needs to be handled less when processing. I like to coarse grind my venison burger....once for use in Chili, twice for everything else. I also like to keep my meat in larger pieces and grind the burger in smaller quantities as I need it, as ground meat tends to degrade in the freezer faster than whole meat. If I am going to add beef or pork fat to the burger, I do it at the time of cooking as the other fats, especially pork, tends to break down and rancify, even when frozen, when exposed to the enzymes found in venison. This is why sausage, bologna and wieners your butcher makes from your venison tastes so good when you first bring it home, but gets a "freezer" taste to it after being frozen for several months.
