Cabelaa vs Lem grinder

Joined
Jan 23, 2013
If you were to buy a 1 HP #22 grinder today and they are about the same price, what would you get - LEM Big bite or Cabela's carnivore?
 
I have the LEM big bite dual grind. I love it, Siegel elk and beef with it, the dual grind really cuts down on time. I also girl the foor pedal for it, have burned up several grinder switches over the years turning them off and on constantly, haven’t used Cabela’s in years, and can’t compare the 2 but love my lem


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I have the cabelas and am very happy with it. I am not sure who builds them for cabelas, but I am sure it comes out of the same factory as one of the other big names. FYI MEAT! has some good sales in right now.
 
Get the LEM. My buddy has a Cabela’s carnivore, and it sucks. Constant problems. It doesn’t work right, and I had to bring my LEM to grind the rest of his elk up this year.
 
That's interesting. What do you mean by it did terrible?
I shouldn't so much say the fine grind as when suet was introduced. I initially tried to grind the suet separate on coarse and it's completely clogged and cakes the sides of the neck, but it even clogged with the mix of suet and meat on fine. I never had this issue with my cheap little Costco grinder. I had all the parts in the freezer beforehand and was really careful about temp control. This was a #22 maybe #32 would have done better. I've read good things about them. It definitely blew through the straight meat on course grind though, that was impressive I couldn't keep up.
 
I have a 20 year old Cabela’s made by weston and it's been problem free the whole time. It grinds about 300# a year.

One of the newer designs that can double grind efficiently would be a time saver.
 
I’ve known people who have had cabelas grinders for years and love them. Problem with cabelas is they won’t back a product longer than it takes for you to go put it in your car after you buy it. It could quit working the second you start using it and you’re SOL. For the record, I have a Meat brand #32 and have been really happy with it. And I make a decent amount of sausage which means small grind with lots of fat. Secret is keeping it all cold.
 
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