I just got this meat grinder and have only used it once, but so far it's love. I ran 2 lbs of cubed, semi-frozen chuck roast through it twice, first with the coarse plate and next with the fine plate, and my burgers came out awesome. No fillers, no pink slime, only took a few minutes. I'll never buy a burger patty again, and am thinking about all of the other things I can grind as I type this. One note, for those who love burgers. Bobby Flay suggests a 3/4 chuck to 1/4 sirloin ratio, and says to not clump your patties together too tightly - to leave some space so the juices can run through the meat. Bon appetit!