Trespade No.12 vs No.32: Which Italian Meat Grinder Is Right for You?
If you've decided you're done with mystery supermarket mince and you're ready to grind your own, you've probably hit the same wall everyone does: which size do you actually need? Tre Spade makes both a compact No.12 (0.65HP) and a heavy-duty No.32 (1.5HP), and on a product page they can look like the same machine in two sizes. They're not. Buy the wrong one and you'll either be waiting an hour to grind a small batch, or paying for power you'll never use.
Here's a straight-talking guide to help you pick the right one the first time.
First, what does the "No." actually mean?
That number refers to the size of the grinder head and plates — essentially, how much meat the machine can move per pass. A No.12 is the classic home and small-batch size. A No.32 is the commercial-grade size, with a noticeably bigger throat, larger plates and the motor to match. Bigger number, bigger volume capacity.
The Trespade No.12 (0.65HP): compact and capable
This is the machine for the serious home cook who wants Italian build quality without surrendering the whole benchtop.
- 0.65HP motor — plenty of grunt for everyday batches of beef, pork, lamb and chicken.
- No.12 head — the sweet spot for home processing and small-batch sausage making.
- Compact footprint — stores easily, fits a normal kitchen, performs well above its size.
- Stainless steel build — food-safe and quick to clean down.
Best for: home cooks, paddock-to-plate households, hunters processing a modest haul, and anyone grinding for a family rather than a business.
The Trespade No.32 (1.5HP): the volume workhorse
This is the step up for when output genuinely matters and a smaller machine would slow you down.
- 1.5HP motor — powers through tougher cuts, sinew and game without bogging down.
- No.32 commercial head — built for volume and back-to-back batches.
- Heavy-duty construction — engineered for sustained, high-throughput use.
- Stainless steel build — hygienic and easy to strip down after a big run.
Best for: small butcheries, providores, small goods and sausage makers, serious hunters processing whole animals, and high-volume paddock-to-plate households.
The honest decision: how to choose
Forget the spec sheet for a second — it really comes down to one question: how much do you grind in one sitting, and how often?
- Grinding a few kilos at a time, occasionally? The No.12 is your machine. The No.32 would be overkill, and you'd be paying for capacity you never touch.
- Processing whole or half animals, big sausage batches, or grinding most days? Go straight to the No.32. A smaller machine will frustrate you and run hot trying to keep up.
- Somewhere in between and likely to scale up? Buy for where you're heading, not just where you are. If you're trending toward more volume, the No.32 saves you buying twice.
What both machines share
Whichever you choose, you're getting genuine Tre Spade Italian engineering — generations of meat processing heritage, stainless steel hygiene, and a consistent grind for sausages, mince, burgers and salami. These are buy-once machines built to outlast a drawer full of disposable domestic grinders.
Quick tips for a better grind (either model)
- Keep the meat cold — even semi-frozen — so it cuts cleanly instead of smearing.
- Chill the head and plates beforehand for a faster, cleaner grind.
- Cut meat into strips that feed easily to reduce strain on the motor.
- Match the plate to the job — coarse for sausages, fine for smooth mince.
- Clean thoroughly after every use — non-negotiable for food safety.
Still not sure? We'll help you decide.
Both the Trespade No.12 (0.65HP) and No.32 (1.5HP) are available now through PSC Trading, your source for quality meat processing equipment and butcher supplies across Australia, with fast dispatch nationwide.
If you're weighing up the two and want a second opinion based on your actual output, get in touch with PSC Trading today. Tell us what and how much you grind, and we'll point you to the right machine no upselling, just the size that suits you.
