Mincing my own meat - which cuts?

Badrick

I currently use a 701a with 2nd hand mincer attachment and had no problems, the blades were probably blunt or perhaps you were using fine mincing plate, you need to use coarse plate 1st.
I cut pork shoulder into strips around 35mm square section and let mincer finish before starting next piece.
Suggest you also put a slice of bread through mincer when you're done, as this will ensure you won't have any meat left inside.

Toxic_Lemon

For home-made mince, buy meat as cheap as possible because if the quality is too good, it turns to mush when cooked, as I have found out.

That also applies to mincing left-over meat. For mince, you need a bit of bite, too. Stewing steak is a good one and the beauty of the mincer is that sinews are captured by the mechanism rather than in your mince.

Picasso7

Thank you very much, Badrick and Toxic Lemon. I suspect I didn't cut into strips as I have no recollection of doing so -- and the bread tip is very helpful too. And I suppose mincing is one way of removing the sinews! It may have been too good a piece of pork too -- it was when the Tesco DTD glitch was on and I was playing with a free pork joint!

I shall now try again, so thank you so very much.