LEM BigBite #32 Meat Grinder Reviews: Worth It?

As an Amazon Associate I earn from qualifying purchases.

If you process deer, whole hog shares or bulk packs by the case, the LEM BigBite #32 is worth a serious look. We recommend this grinder for hunters and bulk buyers grinding substantial batches, because LEM rates its 1.5 HP motor at up to 17 lb of meat per minute. If you grind a few pounds a month, a smaller machine will serve you better.

SaltRail did not use or run this grinder ourselves. We built this LEM Big Bite review from LEM’s published specifications and a broad read of owner reports. It covers what the 64.8 lb machine costs you in counter and shelf space, how the feed system works and what ships in the box. It also covers what owners praise and complain about, and how to clean it and keep meat cold.

A full processing day asks a lot of any home grinder. A Bass Pro Shops venison guide stresses keeping everything below 40°F, with the meat and the grinder’s auger, knife and neck chilled in the freezer first. On Walton’s Meatgistics forum, one member who pre-freezes the grinder head reports it stays cold through roughly 75 pounds. That matters because second grinds run slower and warm meat smears.

LEM BigBite #32 Meat Grinder Reviews and Overview

The LEM BigBite #32 is a 1.5 HP stainless steel electric meat grinder built for people who process meat in large batches, such as hunters, bulk buyers, and sausage makers. It weighs 64.8 lb and needs a dedicated storage spot.

Investing in a high-capacity LEM Big Bite meat grinder makes sense if your seasonal meat processing involves quartered game or bulk primals.

Two points decide whether it fits your kitchen: how much meat you grind per session, and what LEM lists for size, power and support.

Check today’s price on the LEM BigBite #32 Meat Grinder →

Who Needs a #32 Grinder?

A #32 grinder makes sense when your sessions are measured in tens of pounds. For high-volume meat processing, serious throughput keeps prep moving quickly. One owner grinding raw pet food reports two years of steady use, while another processed two whole lambs in minutes.

The weight is the real cost. One owner stores it on a steel pantry shelf and notes it needs about 24 in of clearance.

Good fits include:

• Hunters breaking down one or more deer a season
• Families buying beef or pork in bulk
• Raw pet food makers grinding poultry with bone
• Sausage makers running long stuffing sessions

OWNER-EXPERIENCE: one line on how often a hunter or bulk buyer runs the grinder in a typical season

Manufacturer Specifications

These figures come from LEM’s Amazon listing. The 17 lb per minute figure is the maker’s claim, and owner reports appear in later sections.

How Do the 1.5 HP Motor and BigBite Feed Work?

The BigBite feed system pairs a wide throat with an auger that grabs large chunks from the pan, while a rifled head pushes them through the knife and plate quickly. The 1.5 HP motor supplies the force behind that feed.

In practice, owners describe cutting meat into strips and dropping them in with little or no stomper work. One owner reports finishing a batch in under three minutes.

What the design changes for you:

• Less pushing, so less hand fatigue on long days
• Faster passes, so meat spends less time warming up
• Fewer jams on sinew-heavy game cuts
• A noise-dampening design LEM says runs quieter than typical electric grinders

In a commercial kitchen, a grinder that bogs down at hour two costs you the shift. Feed rate counts, but so does whether the motor holds up through the last tray.

What Comes with the Grinding and Sausage Setup?

The LEM BigBite #32 ships with a stainless knife, head and auger, a large meat pan, coarse and fine plates, a stuffing plate, three stuffing tubes and a plastic stomper. A drawer under the head holds plates and tubes.

That covers a full first season. Having durable stainless steel grinding plates lets you grind coarse for chili, go fine for burgers, then switch to the stuffing plate for links.

One owner processing lamb had not tried stuffing yet. Owners who stuff heavy volumes sometimes add a dedicated stuffer later. OWNER-EXPERIENCE: one line on stuffing sausage directly through the grinder versus a separate stuffer

Pros and Cons

The LEM BigBite #32’s main strengths are fast feeding, bone-grinding power and a five-year warranty, while its main costs are weight, footprint and a price that only pays off with volume. Strengths center on speed, build and support; drawbacks center on size and fit.

Pros

Speed and strength lead the list. Owners consistently describe meat feeding with almost no pushing, which significantly speeds up large-scale meat processing.

• Rated at up to 17 lb per minute by LEM
• Handles raw chicken bones for pet food
• Stainless head, auger and knife
• Backing by a 5-year warranty and stocked replacement parts
• Storage drawer keeps plates and tubes together
• Quieter than many electric grinders, per LEM and several owners

Cons

Size is the biggest drawback. At 64.8 lb, it is heavy to lift onto a counter and needs real shelf space.

• Takes roughly 24 in of shelf height, per one owner
• Overkill for a few pounds a month
• Stuffing through a grinder is slower than a dedicated stuffer
• Large chicken bones still need care; one owner kept to smaller pieces

What Owners Report

Owners of the LEM BigBite #32 mostly report fast, effortless grinding and solid build quality, with complaints centered on bulk and weight. Praise, occasional complaints and long-term durability each show a clear pattern.

Common Praise

Speed is the most common praise. Many owners say meat drops through the throat with no stomper needed.

A former butcher who moved up from a cheaper store-brand grinder rates the LEM far above it. Others highlight easy cleaning and a sturdy feel. Raw pet food makers often point to clean bone grinding on wings, thighs and bone-in breasts.

Occasional Complaints

Size draws the most frequent pushback. Owners note the machine dwarfs other appliances and needs a sturdy shelf.

A few owners avoid large chicken bones and stick to smaller pieces. Some say stuffing works but they have not relied on it yet.

Durability and Warranty Experiences

Long-term reports are positive. One raw-feeding household reports more than two years of regular bone grinding.

Failure reports are rare in the owner feedback we read. One complaint concerned a different LEM model, a MightyBite bought abroad in 2025, which failed after a few uses.

LEM backs the #32 with a 5-year warranty and lifetime support. Confirm current coverage terms with LEM before buying.

How Does It Compare with Smaller LEM Grinders?

The LEM BigBite #32 suits large, frequent batches, while LEM’s smaller BigBite sizes, such as the #8 and #12, suit occasional or small-batch grinding with less weight and storage demand. The plate number reflects head size, so a higher number means a bigger throat.

One owner who replaced a failed 1 HP Westin #12 with a BigBite #8 says the smaller LEM handles chuck roast easily. That smaller model runs on a 0.5 HP motor, proving that a smaller unit covers plenty of home work.

Check LEM’s current listings for each model’s motor and capacity before deciding.

How Should You Clean It and Handle Meat Safely?

Cleaning the LEM BigBite #32 means breaking down the head, auger, knife and plates after every session, while safe handling means keeping meat at 40°F or below, the limit USDA FSIS sets for refrigerated storage. Cleaning steps and cold-chain steps each need their own routine.

Cleaning the Head and Accessories

Disassemble right after grinding. Dried fat and protein are much harder to remove.

1. Unplug the grinder.
2. Run a slice of bread through to push out leftover meat.
3. Remove the ring, plate, knife, auger and head.
4. Wash parts in hot, soapy water and scrub plate holes with a brush.
5. Dry every part fully so steel does not spot or rust.
6. Wipe the body with a damp cloth; keep water away from the motor.
7. Store plates in the drawer.

Owners describe cleanup as easy once the head comes off. OWNER-EXPERIENCE: one line on how long a full breakdown and wash takes after a big session

Keeping Meat Cold During Processing

Cold meat grinds cleaner. Warm fat smears and clogs the plate.

1. Chill the head, auger, knife and plate in the freezer for 30 minutes.
2. Cut meat into strips and partly freeze until firm at the edges.
3. Grind in batches, returning trays to the refrigerator between runs.
4. Keep finished grind at 40°F or below, per USDA FSIS.
5. Cook ground beef, pork and lamb to 160°F and ground poultry to 165°F, per USDA FSIS.

Fast feed helps protect food safety during meat processing. Less time in the throat means less heat pickup.

Conclusion

The LEM BigBite #32 is a strong buy for hunters, bulk buyers and raw pet food makers who grind tens of pounds per session and have space for a 64.8 lb machine. Small-batch users should pick a #8 or #12.

Before you buy, check these four points:

• Shelf space of about 24 in height and 20 in depth
• Batch size large enough to use the 17 lb per minute rating
• Who will lift it onto the counter each time
• LEM’s current warranty terms and replacement part stock

If all four fit, the LEM BigBite #32 will handle a full day of meat processing with ease.

Frequently Asked Questions