Meat Mincer No. 22 vs No. 32: Which Size Do You Need?
By the Claasens team, makers of South African meat mincers since 1955.
The number on a meat mincer (No. 22, No. 32, and so on) refers to the bore size of the cutting head. The bigger the number, the wider the throat and the bigger the cutting plate. That has consequences for how fast the machine mince, how much meat it processes in one go, and how much physical effort it takes to drive.
This guide explains the difference between our two most popular mincers, the Meat Mincer No. 22 and the Meat Mincer No. 32, and helps you choose the right one.
The short answer
If you mince a few times a year for household boerewors, hamburgers, and mince dishes, the No. 22 is the right machine. If you process whole game animals, run a small home butchery, or expect to mince more than 100 kg in a season, the No. 32 pays for itself in time saved.
Throat size
The throat is where you feed meat into the mincer. A bigger throat means you can push bigger pieces in without trimming them down first.
| Mincer | Throat diameter | Plate diameter | Suitable feed size |
|---|---|---|---|
| No. 22 | 56 mm | 82 mm | Cubes up to 40 mm |
| No. 32 | 82 mm | 98 mm | Cubes up to 60 mm |
What does this mean in practice? On a No. 22, you spend a few minutes trimming larger primals into rough cubes. On a No. 32, you can feed slabs of beef chuck almost as they come off the breakdown table. Over the course of an entire kudu, that adds up to an hour of difference.
Throughput
| Task | No. 22 time | No. 32 time |
|---|---|---|
| 5 kg boerewors batch | 12 to 15 minutes | 6 to 8 minutes |
| 20 kg beef hindquarter trim | 45 minutes | 20 minutes |
| Whole kudu (80 kg trim) | 3 hours | 1.5 hours |
The No. 32 is roughly twice the throughput of the No. 22 at the same effort. That gap widens as the batch gets bigger because the No. 22 needs more rest between sessions to avoid overheating.
Effort and ergonomics
Both mincers are operated by hand. The handle on the No. 32 sits slightly higher and has a longer arc, which gives more leverage. The No. 22 is more compact and lighter to lift on and off the bench.
For occasional users, the No. 22 is the more comfortable machine. For long sessions, the No. 32 is easier on the arms because of the leverage advantage.
Cleaning and maintenance
Both machines come apart into the same parts: hopper, worm, cutting plate, blade, and retaining ring. Cleaning is identical. Hand wash, dry completely, oil lightly before storing. Stainless steel parts in both machines.
The No. 32 has bigger, heavier parts, so cleaning takes a minute longer. Nothing significant.
Plate options
Both mincers accept multiple plate sizes. The plate determines how coarse or fine the mince is.
| Plate size | Used for |
|---|---|
| 3 mm | Pâté, fine pastes, sausage emulsions. |
| 5 mm | Droëwors, fine hamburger. |
| 6 to 8 mm | Boerewors, hamburger, frikkadel. |
| 10 mm | Coarse country sausages, chunky mince. |
Cost over ten years
The No. 32 is around 40 percent more expensive than the No. 22 at retail. Over ten years, both machines need one or two replacement blades and an occasional plate replacement. Total cost of ownership scales with the price tag.
If you mince less than 50 kg a year, the No. 22 is the better value. If you mince more than 200 kg a year, the No. 32 pays for itself in time savings within two seasons. Between 50 and 200, either machine works.
The deciding question
Ask yourself one question. Will I be processing whole game animals or large primals more than once a year?
- If yes, buy the No. 32. The throat size and throughput will save you hours over the life of the machine.
- If no, buy the No. 22. The price difference is meaningful, the smaller machine is easier to store, and the throughput is more than enough for household batches.
FAQ
What does the number on a meat mincer mean?
It refers to the bore size of the cutting head, which is a long established industry standard. A No. 22 has a 56 mm throat and an 82 mm cutting plate. A No. 32 has an 82 mm throat and a 98 mm cutting plate.
Can I mince frozen meat?
Partially frozen meat (firm but not rock hard) is actually ideal because it cuts cleanly. Fully frozen meat will damage the blade and plate. Fully thawed warm meat smears and gives poor texture. Aim for cold but flexible.
Do these mincers work with sinew and silver skin?
Sinew and silver skin do not break down in any mincer. They wrap around the worm and clog the throat. Always trim them off before mincing. Both our mincers handle clean trim cleanly.
Are spare parts available?
Yes. Blades, plates, worms, and retaining rings are all available for both machines. Many of the mincers we built 30 years ago are still in service on original parts. Several have had a single blade replacement.
Can I use an electric drill to power the mincer?
Both machines are designed for manual operation. We do not recommend connecting power tools. The torque profile is wrong and the gearing is not designed for high RPM.
Which is better for boerewors specifically?
Both work. The No. 22 handles household batches comfortably. The No. 32 is faster for batches over 10 kg. For the recipe and method, see our boerewors guide.
About Claasens
The Claasens family has been making meat mincers in South Africa since 1955. Both the No. 22 and the No. 32 have been refined over decades of feedback from home butchers, farmers, and small abattoirs. If you have a question that is not answered above, our workshop is a phone call away.