 Making hamburger meat is a great way to use up the tougher cuts of meat. What you see here is a white container that holds the deer meat on the top and beef fat on the bottom. The beef fat is added to the hamburger meat because deer meat alone doesn't contain much fat. This will keep your hamburger meat from being too dry. But it is up to you whether to add fat. You can add 10, 15, or 20% beef or pork fat to the venison. After you add the fat, load the meat back into the grinder for another run. This piece of equipment will mix the lean and the fat together for the second grind. If you are working with a home-use grinder, you'll have to mix the meat by hand before you grind it the second time. How many times you run the meat through the grinder is a personal preference. But two or three times should be enough. The first time through, the whole plate is set at 3 eighth inch to run the meat through. The next two times, the meat will go through the 1 eighth inch whole plate. Be sure to manage the temperature as you grind. The grinder itself will build up heat and heat the meat as you grind it. Make sure you don't leave the grinder running without meat running through it because it will put a lot of heat into the plate. Start with cold meat and keep it cold as you go. Be sure to check on the temperature of the meat as you grind. It's also a good idea to chill the meat between grinds if you're heating up too much as the grinder runs. Here is the final grind and this is what your meat will look like when finished.