We always minced all our own meats when I was a kid,and I still have and use that fabulous old mincer which clamps to the bench!!! I can mince the fresh herbs from my garden straight through the meat,or chicken,and it is so easy!!
I guess that has never bothered me,as kit is all just part of the process!!! We washed the dished from when we about 6 or 7 years old,so it is no big deal!!
I do recall that Dad would always wash the blades of the mincer though as they are VERY sharp!! And we never were allowed to dry those blades either!!
I both mince my own and buy already minced. When mincing my own for hamburger or meat balls, I do steak through mincer with a piece of onion the same size and the herbs, garlic, ginger etc. all go through too. Saves on blending the mixture. Always use it for cold leftover lamb for shepherds pie. My mother used to put kidneys through the mincer on coarse blade with onion on same blade then fry off the kidney with a little tiny bit of mustard sherry or worcestershire and p & s and then thicken with a little flour (devilled kidney) and have them on toast. Luverly