Meat Grinder Feminized Seeds – The Grateful Seeds | High-Yield Hybrid with 26% THC

Meat Grinder by The Grateful Seeds is a high-THC feminized hybrid that delivers knockout yields, eye-popping purple hues, and a creamy-spicy flavor profile that lingers like a gourmet dessert.

Ever feel like your grow is stuck in mediocrity—buds that look decent but lack that wow factor, flavors that fade fast, or yields that barely cover your effort? You’re not alone. Too many strains promise the world but deliver forgettable smoke and underwhelming harvests.

That frustration builds every time you open your jar: you know you deserve better genetics—something that actually turns heads, packs a punch, and makes your time in the grow room feel worth it. Settling for average just isn’t cutting it anymore.

Enter Meat Grinder: a bold fusion of Frosted Onionz and Hash Burger that transforms your grow from routine to remarkable. With up to 26% THC, dense trichome-covered buds, and yields that hit 600g/m² indoors, it’s the strain that finally matches your ambition.

What’s in the pack and what makes it special

You’re getting premium feminized seeds from The Grateful Seeds, bred for resilience, visual drama, and top-shelf potency. Each seed unlocks a plant built like a tank—thick branches, wide fan leaves, and a natural resistance that laughs at pests and mold.

• Genetics: Frosted Onionz × Hash Burger (Skunk lineage included)
• Seed type: 100% feminized
• Flavor profile: Creamy honey, earthy spice, with subtle garlic-onion funk
• Visuals: Deep green foliage shifting to rich purple in late flower
• Trichome production: Heavy, crystal-coated buds that sparkle under light

How your grow game levels up

From day one, Meat Grinder shows off. Indoors, it finishes in just 8–9 weeks, letting you rotate crops fast without sacrificing quality. Outdoors, it thrives in warm, dry climates—think Mediterranean zones—where it balloons to 1.50 m (4.92 ft) and pumps out up to 700 g (24.7 oz) per plant.

No more guessing when to harvest. Watch those trichomes shift from milky to amber, and you’ll nail the perfect balance of euphoric lift and deep body melt. Plus, its medium difficulty means both newbies and veterans get rewarded—just give it space, light, and a little love.

Advantages and benefits you’ll notice from day one

• Explosive yields: up to 600 g/m² (21.2 oz/ft²) indoors
• Fast flowering: ready in 8–9 weeks indoors
• Natural resistance to mold and pests—less stress, more success
• Stunning purple coloration that boosts bag appeal
• Rich, complex flavor that lingers on the palate
• High THC (22–26%) for a powerful yet balanced experience
• Thrives in SOG setups or large outdoor pots
• Perfect for extractions thanks to dense trichome coverage

Tips to pair with other Pevgrow essentials

Maximize Meat Grinder’s potential by pairing it with proven Pevgrow allies that boost root health, flowering power, and final quality.

• Start strong with RootFast by Atami for explosive early root development
• Fuel flowering with Bloombastic Soil Box ATA to amplify bud density and aroma
• For outdoor grows, explore Autoflower Seeds for quick companion crops while Meat Grinder matures

Technical specifications

• Breeder: The Grateful Seeds
• Type: Feminized photoperiod
• Dominance: Balanced hybrid (indica/sativa)
• Genetics: Frosted Onionz × Hash Burger
• Indoor flowering time: 8–9 weeks
• Outdoor harvest: Late September to early October (Northern Hemisphere)
• Indoor yield: Up to 600 g/m² (21.2 oz/ft²)
• Outdoor yield: Up to 700 g (24.7 oz) per plant
• Indoor height: ~1.00 m (3.28 ft)
• Outdoor height: ~1.50 m (4.92 ft)
• Difficulty: Medium
• Structure: Robust, thick branches, wide internodal spacing
• Ideal climate: Warm and dry; excellent mold/pest resistance
• Training: Responds well to SOG, LST, and SCROG
• Recommended pot: 11–20 L indoors; 50 L outdoors
• Light cycle: 18/6 veg, 12/12 flower
• THC: 22–26%
• CBD: Not highlighted (approx.
• Aroma: Earthy, skunk, spicy, sweet, with garlic-onion notes
• Effect: Euphoric, relaxing, social—ideal for evening wind-down

Frequently Asked Questions

Is Meat Grinder easy for beginners to grow?

Yes! Its natural resistance to pests and mold makes it forgiving, though it benefits from basic care during flowering to maximize color and resin production.

Does it really turn purple?

Absolutely—under cooler nighttime temps in late flower, its deep green foliage shifts to rich purple, especially in select phenotypes.

What’s the best setup for indoor grows?

Meat Grinder shines in SOG (Sea of Green) with 11L pots under strong lighting. Ensure good airflow to support its dense bud structure.

Can I grow it in a humid climate?

It prefers dry conditions. In humid zones, boost ventilation and consider defoliation to prevent mold in those thick colas.

Personal Experience of Pevgrow’s CEO (Alan)

I grew Meat Grinder last summer in a 50L pot on my Barcelona terrace—full sun, warm days, cool nights. By week 7 of flower, the purple started bleeding through like watercolor, and the smell? A wild mix of honey, pepper, and that funky onion note that had my neighbors asking what I was cooking. I used RootFast at transplant and Bloombastic from week 3 of flower. Harvested on day 58 when trichomes were mostly milky with amber tips—perfect for that balanced high: heady but grounded. Yield was 680g, and every gram was fire. Pro tip: don’t overwater in late flower; those dense buds hold moisture. And if you love extractions, save a few tops—this strain makes killer rosin.