A colloid mill is not designed for primary meat grinding of raw cuts, since that job belongs to meat grinders and bowl choppers fitted with cutting blades; a colloid mill instead works well on meat emulsions, sausage batters or pâté mixtures after initial mincing, refining fat and connective tissue into a finer, more homogeneous texture. Using it at this later stage improves bind and mouthfeel in processed meat products.
