You know I just went thru all this myself. I ended up with the LEM#12. I got the LEM #12 because I use a 3/4" plate to do chili grind. I now do sausages but before I used a manual 12 just for the chili. I don't remember ever buying chili meat from a store, and hamburger don't make chili!! Hamburger in chili is almost as bad as beans!
Now that I am doing sausages, and I started with what I was accustomed to using, cajun, cajun hot, boudin, and andouille. The andouille was being hand cut into small pieces. Yes a bit time and labor intensive. I would have gone with a #5, and probably splurged on a #8, and might even have thought about a #10 had it really been available from a standard company I thought would still be around with parts and service in 10 or 20 years. But its just didn't happen.
I have alot more grinder than I'll ever need with the #12. But as with all motors, when its not over burdened <chuckles>, it lasts longer. Think about those boys of yours, some day they will be proud to have a grinder or maybe a big green egg that someone lovingly rebuilt. I have my great great Grand Daddy's #12 manual grinder!
Unless you are processing, or selling sausages a # 12 is more than you'll ever need. Seriously.
Would I trade my #12 for what I really should have bought............... not a chance. I chop butts into 3" cubes (pull out that tape measure), grind a whole butt in less than a minute, and never use the stomper. The nicest thing is not the speed, the lack of noise nor the easy cleaning. Its not the ability to now grind for andouille and chili. Those were just all my excuses.
The nicest thing is how much I smile when I use it. Hell, I smile while cleaning it. There just ain't enough to grind !!
Thats how I feel. Its that feeling of driving a Humvee thru down town NYC and watching all the little cars scramble to get out the way! Maybe there is just a bit more of "Tim 'The Toolman' Taylor" in us than we would like to admitt!
I am just a proud Daddy, I keep pictures in my wallet..... ROFL.