I've done a lot of meat grinding over the years., a lot of it for my grandmother who killed and butchered her own cows. One thing I learned from her that helps a lot is to use meat that is partially frozen in your grinder, not frozen hard but meat that is frozen but still pliable. You can easily grind the gristle and fat when the meat is partially frozen
Marc is right! I hate trying to grind meat that was just butchered...unless the carcass is in very cold weather.
