I started doing this several years ago, and haven't missed the processors. Ground, cubed, stew meat, smoked sausage etc. I have settled in on adding 5% beef fat for the ground meat and it is delicious. I get the fat from a local cattle farmer. My mix for sausage (Bratwurst style) still needs to work. I guess the reason for the post is, if you have the time, go get yourself a grinder to start, and get to processing.