How does the cutting-head design affect minced-meat particle size?

Particle size is governed mainly by plate hole diameter: larger holes give a coarser grind. Blade count and edge profile set cutting frequency and surface, so a cross blade with a fine plate yields a finer mince while a three-blade head suits medium-coarse texture. Poor blade-to-plate contact smears rather than cuts, producing stringy meat, uneven granules and heat build-up; an over-fast auger feed clogs holes and warms the mix. Define the target as a sieve fraction or size range, then run the same recipe across head combinations, logging throughput and product temperature, to see whether the result fits downstream filling or forming. Sign off only after checking size distribution and temperature rise following a two-hour continuous run, not a single demo batch.