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The Sausage Maker #32 Review

TSM #32 Grinder Blades

The Sausage Maker made this grinder blade for any standard size #32. The blade is made of steel to ensure hug performance than a carbon made a knife. Additionally, Stainless Blade protects from rust and erosion.

While writing this TSM #32 Grinder Blades review, we found that this blade is ideal for any use, like you can use in restaurants, butcher market, hotel or supermarket. The overall diameter is 3 9/16″ from tip to tip, and the hole is 9/16″ Square.

Feature Analysis

1. Stainless steel

Nearly everyone knows about the advantages of stainless steel. The main benefit of using this blades is the strength and durability. The stainless-steel layer of this meat grinder is corrosion resistant and protects it from any chemical or heat damage.

2. Easy to clean

The cleanability of this meat grinder blade makes the first choice of my friends those who work in restaurant and hospitals. Overall hygienic properties are ensured by featuring stainless steel structure.

3. Suitable for #32

The 9/16″ square hole and 3 9/16″ diameter full measurement are guaranteed to fit any #32 meat grinders. We guaranteed because ours one suited in Hobart, Chop-Rite, Bosch styled meat glider, and we believe it will be fine for Alfa, Universal, Tor-Rey and if there are any other models.


  • Product Dimensions: 3.5×2.8×0.6 inches
  • Item Weight: 4 ounces
  • Square Hole: 9/16″
  • Diameter: 3 9/16″
  • Materials: Stainless steel

Final Verdict

The disadvantage of using stainless steel blades is their cost. But, you can expect to have an efficient and durable meat grinder blade in the end. So, it should be worth the money. At the end of our TSM #32 Grinder Blades review, we love to tell that the blades have made the grinding job a lot faster than we expected. So, if you are thinking of replacing the old blades, these stainless blades are available for your consideration.

About the author

Isabel Fernandez

A Beloved Wife with A Culinary Degree

Hi, I’m Isabel. Let me utter a few words to describe myself. I am not into cooking as a professional. Then why did I pursue institutional education in this field? To be honest, I didn’t want to be a typical woman who cooks to eat without putting much sense to the culinary factors. My husband and I’ve been conscious of our food habits (of the taste actually) since the time we tied the knot. Our primary goal has always been to tongue delicious and nutritious recipes. Although I’m not a nutritionist, I do care about those life-saving agents. I got immensely familiar with dishes, especially the ones based on meats and the different tools and ingredients that make what our senses desire the most. Do you want my experience to guide you through any of these? Follow my posts on this website!

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