British SPONG Antique Meat Grinder No. 90, Cast Iron, Hand-Crank, Clamp-Mount (LONDON engraving)

A memory of a time when the sound of grinding meat was an everyday occurrence in old kitchens

Product Description:
This is an antique meat grinder made by SPONG, believed to have been used in the UK in the early 20th century. It works by securely clamping it to a tabletop, inserting meat into the opening at the top, and rotating the wooden handle. This spins the internal blades, and the ground meat is discharged from the side. The main body is made of cast iron and is very heavy, indicating that it was designed as a heavy-duty, practical tool. The main body has legible engravings and numbers "90" and "LONDON," and the handle has "SPONG" and "707481," clearly showing its provenance as a British-made household cooking utensil from that era. Although it is a tool not frequently used today, its rugged and functional beauty gives it a unique antique presence. (R080212)

Specifications:
・Type: Antique Meat Grinder
・Country of Manufacture: UK
・Manufacturer: SPONG
・Model Number: No.90
・Material: Cast iron, wooden handle
・Mounting Method: Table clamp
・Operation: Manual crank
・Engravings:
　Body: "90," "LONDON"
　Handle: "SPONG," "707481"
・Condition: Wear, rust, and patina from age and use (characteristic of antiques)
　*Operational guarantee as a functional item is not provided.

Recommended Uses:
・Display fixture for cafes and restaurants
・Enhancing the ambiance of boutiques and lifestyle shops
・Exhibition in galleries
・Prop for photography (cooking, social history, classic spaces)
・Decorative object for studies and kitchens
　The authenticity of a "tool actually used" elevates the quality of the space.

Highlights:
・Reliable antique cooking utensil made by British company SPONG
・Heavy feel and durability unique to cast iron
・Collectibility with clear engravings remaining
・Beautiful industrial design born from functionality
・Presence and character that cannot be replicated today

Special Note:
At the time, "using minced meat" was considerably more common than "eating meat in块." Meat from the late 19th to early 20th century was not as tender, aged, and managed as it is today. Livestock breeds were not as improved for meat production as they are now, and refrigeration facilities for distribution were underdeveloped. Consequently, meat often became very tough if roasted whole. Mincing served practical purposes: it made muscle and toughness less noticeable, made cooking easier, and made meat more palatable. In ordinary households of the time, meat was an expensive food item, and almost no part of it was discarded. Scraps, sinews, and fat were all utilized. Therefore, there was a culture of mincing all scraps, small pieces, and tough parts for reuse. Mincing was also a "wisdom of economy."

*Based on AI research.