I need to upgrade to larger grinder for next year. Thinking maybe Wesson #22 but hate to spend that much $. Have a #8 LEM that I run fat through using 3 hole plate. Makes chunks about 3/4" then partially freeze while doing the same to venison whole muscle. As long as whole muscle is under 2x5" the LEM will grind 8# per minute without motor stalling. Then we mix 20% 1/2 frozen fat with 3/4" chunk ground venison. The second grind you need to drop little chunks down the feed throat and if bridges over you need to use the plunger. With two people feeding and one holding the plastic bags on the stuffing tube your looking at 30 to 45 seconds to fill a 1 LB bag using a medium grinding plate. Spent 4 hours yesterday filling bags.