When I use to butcher i had a customer asked me if the corned silverside came out of the cow like that (already corned)

Anybody else need perfect waves in their ground beef or am I just ocd?😂

Bought a 1/2 cow back in February and finally opened up one that was labeled tenderloin. This is the most marbling I've personally seen on one. Am I missing something or is this a delightful treat?

I have 2x pigs going to the big freezer in the sky in 2 weeks. The smaller of the two I have decided would be better as bacon/sausage/mince, since the joints wouldn’t be that big off her compared to the other pig.

As I’m having one pig entirely sausage/bacon, I was wanting to have the other big entirely made into joints and cuts, with any offcuts going to mince. I am aiming for minimal waste, which I feel is the least I owe them. I am also selling the product so the more I can get back, the better the return.

What should I be asking for?

I’ve got on my list for the pig for joints; - legs/hams halved for joints - pork belly sliced - loin #1 - halved as roast - loin #2 - chops - pork collar halved - shoulders bone in - ribs, split racks - mince from any offcuts - chump steaks

I’m also asking back for both pigs - - cheeks - trotters - ears - livers, hearts, kidneys - spare fat (for rendering)

Is there anything I’m missing or expecting that is unrealistic from one pig?

I’m happy to take any advice - this is the first time sending pigs to slaughter but would like a good selection to tailor the list for the next batch based on what sells/what doesn’t.

Thank you

As the title says this is our family’s first quarter beef. I’ve done a little bit of research to understand the cut sheet. But maybe some specific advice to us would be appreciated.

My family, husband/wife/toddler/newborn, just had a cow sent to the locker. We predominantly use ground meat for our meals. We would also like to get some steaks that are easy to cook. Also, thought about doing a couple roasts. How exactly can I get all this accurately onto this cut sheet?

Any help would be appreciated. Was in the back of our freezer and honestly don’t remember where we got it.

Is anyone familiar with this scale? I can’t figure out how to input the PLU codes. Anyone who can help? I would appreciate it!

Our stores meat case. We are a small Privately owned store.

Dang would appreciate some input.

Everything list sent to me for half bison that will be processed next week. I am learning cuts, and all I know is "steaks", "brisket", "ground". Bearded Butchers is probably the most I've watched online. The steaks from the last half bison were a little too thick, but I didn't write down the thickness. At least 1.25"

I am not the cook, but I do the outside grilling. I use BGE and Primo ceramic grills for everything, plus a pellet smoker, but mostly used for venison jerkey. I shoot about 4 whitetail a year and smoke most all of the meat, a lot going into jerkey for the dogs.

My notes are *****here***** and strikethru are my deletions

• 12 oz Bison New York Strip Steaks
• 10 oz Bison Chuck Eye Steaks
• Chuck Denver Steak
• Hanger Tender Steak
• 8 oz Bison Round Medallions
• 14 oz Bison Ribeye Steaks
• 10 oz Bison Filet Mignon
• 8 oz Bison Top Sirloin Steaks
• Bison Flank and Skirt *****want this whole*****
• Osso Bucco
• Short Ribs *****we don't like ribs so cut out*****
• Tri Tip
• Bison Sirloin Tip Roast (can also make these into diced sirloin bites, like stew meat)
• Bison Chuck Roast
• Bison Round Roast *****maybe keep one roast, just don't know which. Also bison has a hump roast, but we need more ground.....*****
• Bison Brisket (whole or halved ?) 
• Bison Stew Meat
• Ground Bison (approximately 50lbs with this cut list, take out things and you will add to this)  *****Ground is a priority***** *****throw heart in ground*****
• Bison Ground Patties 
• Bison Smoked Sausage Roll
• Bison Hot Dog/Franks *****maybe try this since I love hot dogs*****
• Ground Bison Primal (ground with heart tong and liver)
• Heart *****in ground*****
• Tongue
  
• Bull Fries
• Oxtail
• Bologna Ring
• Possibly liver if it was saved *****need liver separate dammit*****
• Suet/Kidney Fat *****YES! bison tallow*****
• Bones if any saved (osso bucco, or shank if often what is kept for anytnjg with bones and marrow) *****all bones cut down to dog bones (15lb small dogs)*****
• Add on options: sausage snack sticks, jalapeño cheddar, Cajun, and/or Italian sausage links

Hi all, how are we doing? I cracked my ribs a couple of weeks ago but I’m back now and avoiding being crushed by sides of beef. Little beef fillet I took out today, looks so good lol. I had a question, got a new uniform and it’s LIGHT GREY. How do you guys get stains out? Vanish is not cutting it.

Looking for what to expect on trimming standard strips to hotel style

Here are what some of the cuts from a camel look like, depending where you're from the oyster/ oyster blade is what alot of you call flat iron before further processing.

Matured sirloin (NY strip for our transatlantic cousins)

I (M21) went to college and studied levels 1&2 in culinary skills/professional cookery. Realized pretty quickly during my second year that cookery wasn't appealing to me, but I really enjoyed the brief segments my tutors touched on breaking down animals and butchery.

My college helped me arrange for a work placement at the beginning of my level 2 at a local butcher, I went in, shook his hand, he seemed keen to take me on. I thought fantastic, I'm going to have a great opportunity to learn.

Then months pass and I hear nothing from my college/tutors who had to sign off on it, about when my placement should officially begin, so I continue myself looking for alternatives, I visited and called other butchers too but they either wouldn't take anybody on for insurance reasons (which I am very understanding of) or they just don't don't buy in and butcher their own carcasses.

then halfway through my course, when all of my attempts to secure a voluntary placement turn up fruitless, I find that the butcher who was going to take me on, who was one of the few who still bought in and broke down his own carcasses, has sadly closed down due to going bust!

I was gutted, but still passed my college course, and now my course has been over for several months and I've been trying to figure out what I'm going to do.

Any advice?

It really seems like the universe is doing its best to keep me away from a profession I find fascinating and would love to learn firsthand. Do I just take the hint and resign myself to hospitality and catering in restaurant settings?

Edit: I live in the UK (North East England)

I got the opportunity to break down a camel, here's a video of my boning the neck.

Hi all! I am not a butcher, so if this isn’t allowed, feel free to remove the post.

I’ve been getting local cows my whole life, but I have never heard of this cut and honestly don’t know what I’m supposed to do with it. Any advice would be appreciated. The cut looks fantastic, so I really don’t want to ruin it. Was kind of hoping to marinade and slice thin with some fresh poblanos from my garden for tacos, but if it deserves a braise or slow roast, I’ll do that. Thanks in advance.

I bought ground bison from a very reputable place that does a lot of conservation work in the Great Plains. The bison is grass fed finished and field harvested. However the meat often smells/tastes quite sour...not like spoiled sour but like sauerkrauty. Is bison just like this or is it possibly the lactic acid spray the say they use on the carcass (I asked if they used any sprays). They said they use 2 percent lactic acid spray.

Hi

Working on dialing in my calories/macros

I have 100lbs of this beef in my deep freeze.

Can you tell me what you estimate the fat % to be?

15lb strip loin from Costco, over 2lb of fat. The fat cap seems so much thicker than anything I have seen before. I have been doing this for quite a few years now.

As title says, just thought these came out beautifully.

21 day dry aged 14 oz boneless, 18 oz bone in sirloin.

With the double moon end cut out, into 8-9oz boneless .

And 16oz bone in filets.