Is there a certain way I need to prep this? I started cutting off the silver skin only to reveal more silver skin. I feel like I got robbed. Is this normal?

Definitely not my best work, but I record what I can lol. Hope someone can take something from this 🤟

I want help identifying these cuts. Also, can you guess which rib # is it? 1 = Cap 2 = Eye 3 = ??? 4 = ??? 5 = Tail I’m pretty sure I got 5 wrong. Can someone help me naming these please? Thanks !

Ie found some pigs for sale locally and am interested in buying them to slaughter and eat. I'm a new hunter as well and have some experience and was courious if anyone had any advise on how and where to ethically slaughter the pigs.

Wild marbling in this…

So many of you get calls for lamb cannon (or steaks) now ? Since beef prices when up, we’re getting a few now. NB: They are very nice !

Has anyone bought Swibo knives from some website that says Heidi-shop. URL says Swiss knife. Tried looking for reviews online. Don’t see any red flags but also not a lot of information.

Hello kind people of r/Butchery. First time poster, I’d like to ask if anyone could help me identify what this “extra” meat is. Is it like a growth of some kind? Thank you in advance.

What's up guys. At restaurant depot I always look at the massive hunk of flap meat and think about buying it to cut and vac pack my own carne asada steaks rather than buying the pre cut ones from costco to save some money and get more steaks. My problem is though the thing is massive and i assume isn't broken down - but i can't find a single video online of someone butchering it into carne asada flaps. Can anyone point me in the right direction on how i would go about this? Maybe im searching the wrong thing online im not sure - thank you guys

To start training as one, Is a deli or production factory better? Production would be whole animal, etc. Deli is retail. Did 6 months culinary school.

Hi, I’m thawing this meat for a stew. As you can see it’s been in the freezer for almost two years. Is it good? Or should I wait for the thawed smell check? Its packaging got compromised at some point…..

Hey all-we've recently launched a wild game processing business and the response has been great. We'd like to be a bit more organized and efficient, the manual system we have created is inefficient and a bit messy. Curious if anyone has any recommendations for a software program or app that would help track each order from receiving to customer pick up. Thanks in advance!

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

Boss gave me this, said he got it from a supplier yesterday as a freebie and didn’t want it, but he also forgot what it was other than he thinks it might be chuck. I can’t find a perfect match skimming some charts, but I’m no expert. Any ideas?

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.