If you are not sure exactly what to buy, ask the butcher or a person at the meat counter of your local grocery store.
Chilling the meat gives you cleaner cuts and keeps the fat from melting during the chopping process. The same concept applies to the food processor. A cold blade and bowl chop better.
It is better to leave the meat less chopped than to over-process it. If you end up with a smeary paste, you’ve definitely processed it for too long.
The pieces can be as long or short as you want.
If you are mincing a lot of meat, you may want to perform this step two or more times with a portion of the meat. If you try to chop too much at once it will not work as well. Always practice safety when you are chopping meat with sharp knives. Be sure to keep both hands out of the way of the knife in the other hand.
