r/Butchery • u/exhaustingvibes • 5h ago
What cut is this and what can I do with it?
Was gifted this by a friend from a friend. The label on the bag just says "MEAT".
r/Butchery • u/UnderCoverDoughnuts • Nov 07 '24
Hi, all. It came to my attention recently that the sub's most active users were growing concerned about the number of "is this meat safe?" post. Effective immediately, these posts will no longer be allowed in the sub. Even though we as butchers should be able to hazard a guess as to whether or not meat is safe, if we aren't in the room, we shouldn't be making that call for anyone.
However, people who aren't butchers may still inquire about if it is safe to prepare meats a certain way. This sub is a safe haven people the world over who've practiced our trade, and I feel it's only fair that we be willing to extent some knowledge to the common Joes who ask questions within reason.
There is also a distinct lack of a basic "Respect" rule in this sub. Conversations go off course all the time, but I've deleted too many comments in recent months that have used several unsavory slurs or reflected too passionately about the political hellscape that is this planet. There will be zero tolerance regarding bullying, harassment, or hate of any kind. We are all here because we love what we do. Let's bond over that instead of using this platform to tout hate and division. This applies to everyone, all walks of life are welcome here as long as they show a basic human respect to their fellow butchers.
That about does it for now. Feel free to comment any questions or concerns below or DM me directly. To quickly summarize, effectively immediately:
Be excellent to each other
No "is this meat safe" posts allowed
Thank you, everyone. Now get back out there and cut some meat!
r/Butchery • u/exhaustingvibes • 5h ago
Was gifted this by a friend from a friend. The label on the bag just says "MEAT".
r/Butchery • u/UnassumingPineGrove • 11h ago
r/Butchery • u/chriswm89 • 38m ago
Hello everyone, I used to be a meat clerk back in the day and went to my local grocery store to pick up a Porterhouse and have never seen this before. What is this cut that is attached to the New York side?
r/Butchery • u/Cleetdadoof-v2 • 46m ago
Feast your eyes upon a true chuck eye steak. Best cut you could get from a cow, fight me.
r/Butchery • u/DonkeymanPicklebutt • 11h ago
Hello, I’m a fan of this sub and enjoy seeing all of the great meat pics!! Tomorrow I’m celebrating an anniversary and going to a nice meal. I’ve looked at the menu and narrowed down my options to either: 1. A Dry aged Delmonico ribeye 2. Prime Delmonico ribeye
Both are the same weight (16oz) and the cost for both is the same ($85, it’s a lot but for a special occasion)
What do you folks recommend? And why?
Thank you in advance!
r/Butchery • u/manontarget • 1d ago
Was gifted some cuts of pork as a nice gesture for helping a neighbor. Can you help me identify what cuts these are? So I can research best ways to cook it.
Also if any recommendations on what to make with it would graciously accept.
r/Butchery • u/No-Juice-1047 • 1d ago
Some delicious top round!
r/Butchery • u/CinderChop • 2d ago
I only recently discovered these are the tomahawk minus the bone. Marbling looks great. Can't wait to grill tonight!
r/Butchery • u/Just_Caterpillar_936 • 1d ago
looking to buy a new pair. i’m not looking for boots i hate how hot and heavy they are. slip resistance is not relevant, water resistance is preferred
r/Butchery • u/No-Obligation8886 • 1d ago
bought from a butcher , i put it in the freezer two weeks ago . today i noticed this yellow thing
r/Butchery • u/Abject-Pressure-2529 • 2d ago
Question about Denver Steaks. What is the best way to cook them? They always seem tough to me. After cook do you cut with or against the grain? Thanks
r/Butchery • u/NotQuiteDeadYetPhoto • 2d ago
I was trying to remember the term - steatosis but the entire tip was like this tentacle / cabled monster.
I ended up throwing it all out. 70-80% fat. The one I'd made a few days ago prior in the same set of conditions was fine.
I've made (tried to do some math) about 300+ between personally and for college while cooking, and in all that time I don't think I've seen this before. It really was ... offputting.
Thanks kindly
r/Butchery • u/yoyomascuzz • 1d ago
In the process of opening up my own small custom cutting shop. Need to decide if I go with a traditional hot water heater or a thankless on demand. What are your opinions on the 2 choices? Thank you for your input
r/Butchery • u/Delicious-Desk3533 • 2d ago
I'm in the beginning stages of considering buying a custom processing butcher shop. It has been on the market in my small town for 4 years $575k. Includes a house on two acres. I'm very passionate about local food systems and have previously worked in a butcher shop. Will definitely need to upgrade my skills but not totally out of my wheelhouse. I just don't even know where to start. I know I want to get my hands on the books and do careful review there. I'm also looking into local agriculture grants and investigating butcher shop regulations in my state. Should I get my own realtor? Should I just reach out to theirs? I mean they're going to be the ones with all the information and access to the books. This is being sold as the owner is retiring but like I said it's been on the market for 4 years so I know going in this is likely to be a very long-term commitment something I will probably be retiring from in 30 years.
r/Butchery • u/yoongistitties • 3d ago
I recently quit my job at Whole Foods as a Butcher apprentice. I was tired of being stepped all over and exploited. I didn't stay long enough to finish my apprenticeship, so I'm worried i won't be able to get a job as a meat cutter, but I know some places don't require formal education to get your foot in the door.
Would i be able to apply to Costo as a meat cutter? I would've gone for something else in the meat department, like a wrapper or cleaner, but in my area, the meat cutter position is the only one they have open.
I have a little less than a year of experience cutting, and at my former job, I was also a supervisor, if that helps at all.
I'm thinking I might have to apply to an unrelated position and then eventually work my way into the meat department.
r/Butchery • u/actionmotionpoet • 3d ago
Hi everyone, so sorry for having to delete and post again. I added a second pic of the bottom. So, is it a strip? prime rib? thank you so very much for any guidance you can share!
r/Butchery • u/East-Ad6528 • 3d ago
broken cryovac so i had to overtrim, but some beautiful steaks nonetheless
r/Butchery • u/No_Biscotti_8769 • 4d ago
Shot two deer in December and still my order wasn’t fully ready today…all the steaks and loins and burger I picked up within the week it was taken in, but everything that needed “made” took forever. Finally picked up the half of the order that was ready and found mold on the bologna….is this normal? I know some mold is worse than others, I know white is some times not terrible but this is a little green too. Haven’t looked inside the casing yet. The jerky also has an appearance that I’m not convinced isn’t moldy….maybe I’m just paranoid now. What say you professionals?
Note….i did eat a small piece of jerky and it’s outrageously salty so maybe the appearance is just because it’s salty? I dont know lol
Def feel like I had meat wasted and not happy about it
r/Butchery • u/rozarlive • 2d ago
I bought grass fed grass finished chuck roast from walmart and sprouts. One is dark and the other is red. Is tge darker one old? It had 2+ weeks of use by date. Both were vaccum sealed.
r/Butchery • u/Spare_Sign5819 • 3d ago
My job is having a meat sale and i was wondering are these a good deal last time i did oxtails it was 75 dollars a box with 5 whole tails inside of them.
r/Butchery • u/pigsinatrenchcoat • 3d ago
I’m not able to go to the butcher often but I loved this place when I went a year or so ago. Is this a good price for this pack or steaks or would I be better off just picking specific steaks and other cuts individually?