Zeak was right, don't grind it too fine.If you want burger cut it up into stew sized pieces and put them in the hopper. You want to try and grind when the meat is cold, I mean you want to see ice crystals in it. Then the problem is that the grinder starts to freeze, add a little warm water. If you are making burger you don't want to take the silver skin off, thats why you make burger in the first place...... you take the toughest cuts and grind them into tiny bits to soften the meat b/c of sinew, its a waste of time to try and remove it b4 making gurger. You don't want to grind it too fine b/c the muscles are already pretty fine and it becomes mushfairly quickly. The only meat I use for burger is the shoulders and some of the neck.