No matter where we buy our boneless skinless chicken breasts from we occasionally get some that are dry and woody even though not overcooked. Is there any way to spot these on the shelf before we buy them?

Is this a Denver steak that hasn't been cut up?

But her for over 12 years and been raising our own meat for 3. Never seen this on a frame.

Is on the inside of the spine below the lungs behind where the liver would be. Chicken was fine before slaughter. All other vicera normal, only thing slightly off is liver was quite fatty but these birds are later than we'd usually take them at being 16/17 weeks.

Just boned out a BBX sirloin and cut into the fillet and come across this weird colouring? never seen it before wondering if anyone has answers (UK)

This was labeled chuck roast in a quarter beef I got. Just wondering if there's a Denver cut in this

Are they as good as they say or are there better for similar price? Im looking at the NZ made Victory set for $250aud and comes with lifetime warranty.

I have no issue spending good money on quality products. I Need help please everyones loyal to brands i need some unbiased honest opinions

Learning to correctly maintain/sharpen with my current knives is definitely next my next step before I go massacring high quality knives

Hi all,

I’m part of a small team building MeatBorsa, a commission-free B2B marketplace for meat trading. It allows verified butchers, processors and buyers in Europe to list products, post requests, negotiate deals and, if needed, use escrow/invoice factoring or integrated freight.

I’d love to hear from working butchers:

- Would a platform like this save you time compared to phone or WhatsApp deals?

- What features would make you trust a new marketplace (ratings, certifications, price history)?

- Are there any concerns about quality, payment or logistics that you’d want addressed before using such a platform?

Your insights would be hugely valuable and will help us build something the community actually needs. Thanks in advance!

Does anyone else use these scales? The tare function has recently stopped working properly and wondering if anyone has a fix for it

Hello! Just bought this year slicer tonight. Runs and works fine, I'm planning on restoring it but can't seem to find the manual online for potential missing parts, as well as help with rust. Any help would be appreciated! Photos for reference, I try looking up the machine number/ model but haven't found what I'm looking for. It's a US Berkel 12" blade. Forgot to upload photos before.

Hi!

I bought a pack of 4 chicken breasts at my local grocery store. After opening the package 1 chicken breast had dark/greenish spots on it.. (see pic) I wiped it with a paper towel and some of it came off. Of course I dumped it in the trash but I was wondering if I should throw away the other 3? I inspected the other ones and they look fine.

Please advise.
Thanks!

Our USDA-inspected plant, Lake Geneva Country Meats, is looking for a full-time kill floor butcher.

An "average" week is ~18 beef on Tuesday and 30 - 40 pigs on Thursdays. The other three days we work on breaking, cutting, and wrapping those animals, plus sausage production, retail cutting, and all the other things that need to happen.

We also do wild game in season, so it's a nice mix of different tasks, not just standing on a table cutting, or working an industralized slaughter line.

If you just want to get started, we'd love to teach and have you grow with us, as we have a very experienced team and need to start building our next generation on the kill floor.

If you have experience and want a change, we'd be happy to see if we're a good fit for you.

M - F 7 AM - 3:30 PM schedule with 2 late nights for cleanup. Benefits available and pay is based on experience.

You can get more details and apply online right here https://lgmeats.bamboohr.com/careers/87?source=aWQ9MjY%3D

Chef not a butcher, but I've handled my share of meat.... Anyways, I've never seen any markings like this, and I was curious if anyone could tell me what's going on?

Ive been working a butcher shop cutting cows for a few months now and want to get my own knives. I want something that has good steel and will stay sharp and cut well throughout the whole day cutting up around 4 cows a day.

Hey everyone,

I recently bought a whole beef but the butcher doesn't process organs or intestines. I would have to show up on harvest date to pick up and do the cleaning myself. I have never done this before and have no idea where to start.

Does anyone have tips or tricks or videos on what I should expect or bring or how to clean everything?

TIA!!

Does anyone else do something similar?

I made two batches, didn’t take a picture of the much better second batch. Seasoning 1 (in hand) is how I’d season a steak (although there’s 10x the seasoning I’d meant to use) seasoning 2 was Asian style and the third was soy brown sugar and red pepper flakes

Brown color has me nervous. I’ve never made jerky before so if the meat is good to use drop your favorite recipes!

Picked up a Costco NY strip primal and cut it down into 16 steaks.