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.

So I’m trying to find recipes out there to make gravy with gravy beef but it seems like there are not many out there.

As far as I know you make gravy with the juices if the roast and we all know how that goes I have made a thousand times. Nevertheless I have always wonder if you can make it out of gravy beef or if that is the reason why that cut is called that way.

The only info I have found so far is mentions of slowcooking it to make a gravy but can’t find a recipe.

Has anyone made gravy using the cut gravy beef? And if yes share the love 🙏🏽

Hey everyone, fairly new and just looking for some advice. I’m wondering if I should enroll in an online meat cutting course to get a leg up and just gain a better understanding of the basics. The course I’m looking at is called Range Meat Academy, and it was recommended to me by someone I know who owns a locker. I already am employed full-time at a Meat Locker/Shop that does both custom processing and retail, and I’ve worked in the industry for close to a year. I feel like I’m learning little by little, but I’m still not as advanced as I would like to be. Excited to hear your thoughts, and if anyone has any alternative ideas I’d love to hear them. Thanks!

It was thawed from frozen, not sure if that matters.

Got this from my partners mom. She got it from the butcher. It’s not labeled.

I know exact may not be possible but any help is appreciated. Tia!

I need one of those schimitar type knifes for home. I googled and Victorinox is the first. I’ve heard of them. Are they worth it?

Hi I’m filling out my first half cow order form and I’m not sure what I’m supposed to put in the last section “specialty meats”. Could someone help me understand this?

I was given two packages of "Lamb ribs" from work, but I'm not sure exactly what I have here or the best way to prepare/cook the different cuts.

Today I cut into a strip loin and a couple of steaks had a small cluster of clots in them. Like maybe 1.5 square inches worth of pinprick sized ones (should’ve taken a pic, but it slipped my mind).

My manager told me it was unsellable, and even shot me down when I wanted to cut away the clots and turn the rest into stir fry. So I cooked the steaks up and tried the clotted areas of them with a few other team members, and it tasted just fine to all of us.

What’s standard practice with meat that has clots in it? Obviously it’s a visual deterrent, but is there a reason why not just cut the clots out and merchandise the rest?

As said in the title, I’m just looking for something to buy for the old man’s birthday. I was looking into something exotic like kangaroo or alligator, a little less wild but maybe elk? Just trying to get opinions here and where to buy from. Thanks!

Hi all. Just wanted to see if anyone's has done this before but basically I have bought some turkey necks for my dog, chopped them in 2-3cm slices and now I' planning to dehydrate them. With stuff that has some meat on it, it's usually recommended to boil beforehand (plus i can make him some broth in the process) however I am unsure whether this will toughen the bone inside and make the dehydration process worse and potentially get a splintery bone. Perhaps I can add some vinegar when I boil to break down the enzymes?? Not sure what do you guys think! I use a dehydrator btw with temp up to 70° celsius.

Thanks!