THE GRINDERS | Check the details

1. THE ACCESSORY
What's the difference: The KitchenAid Grinder Attachment attaches to the end of a KitchenAid mixer motor housing (with a screw; be careful not to lose the tiny faceplate you have to take off first), so it's fairly clumsy and unbalanced. Comes with medium and coarse cutting plates.
What we thought: OK. Narrow feeding neck; you may have to cut meat (and especially tough ingredients such as pigskin) smaller than for some other models before grinding. Medium plate holes seemed to clog faster than other models'. Reasonably priced -- if you already have a KitchenAid mixer.
How much: $49.95.
2. THE UNCLOGGINATOR
What's the difference: The VillaWare Power Grinder has a powerful motor for its weight and three cutting plates: fine, medium and quite coarse (chili meat grind). You have to mount the stuffing tube over the chili meat plate. The on-off button is closer to the working end than is the KitchenAid's, and there's a reverse button, helpful for unclogging.
What we thought: The overall best. Only problems: There's just one speed, perhaps a bit on the brisk side. And unless you plan to do lots of grinding and sausage-making, your question is going to be, "Do I have room for a gadget this size?"
How much: $134.50.
3. MR. GADGET
What's the difference: Everything on the Norpro Meat Grinder-Mincer except the cutting mechanism is plastic, so you can see the meat move through the worm gear -- cool, and sometimes useful. Sits on a work surface with a suction attachment (won't work on tile and some wood surfaces). Has medium and coarse cutting plates and a rather narrow stuffing tube, which sits better on the mechanism if you leave a cutting plate in.
What we thought: Gadgety. It does grind the meat and stuff the casing and you can't beat the price, but it's too small for big jobs.
How much: $25.95.
4. CALL ME BORIS
What's the difference: The IOMC Meat Mincer looks like Soviet technology circa 1935. Weighs a ton and will probably last generations, at least if you carefully dry and oil the steel blade and cutting plate after every use to prevent rust. Has the widest feeding neck of the four. Needs at least a 1-inch overhang on your work surface (which should be sturdy but not thicker than 1 inches) to clamp onto.
What we thought: Clunky. Once you get some momentum going, it's not hard to use, but it only has a fine-size cutting plate, so it's less versatile for sausage than the others. The stuffing attachment has to be purchased separately.
How much: $37.50, stuffing attachment $3.95.
Los Angeles Times