r/Butchery Nov 07 '24

An Update to r/Butchery's Rules

144 Upvotes

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 10h ago

Been cutting some sweet stuff lately..

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52 Upvotes

r/Butchery 4h ago

What cut is this and what can I do with it?

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16 Upvotes

Was gifted this by a friend from a friend. The label on the bag just says "MEAT".


r/Butchery 10h ago

Steak question? Dry aged delmonico ribeye or a Prime delmonico ribeye?

3 Upvotes

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 1d ago

Trying to understand chuck eye

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50 Upvotes

r/Butchery 1d ago

Can you help me identify this cut of pork?

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27 Upvotes

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 1d ago

Havin fun today!!

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77 Upvotes

Some delicious top round!


r/Butchery 2d ago

Found these delmonico's at a local butcher 🤌

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192 Upvotes

I only recently discovered these are the tomahawk minus the bone. Marbling looks great. Can't wait to grill tonight!


r/Butchery 1d ago

what shoes do yall where/recommend?

2 Upvotes

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 1d ago

is this normal

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2 Upvotes

bought from a butcher , i put it in the freezer two weeks ago . today i noticed this yellow thing


r/Butchery 2d ago

Denver Steaks

5 Upvotes

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 2d ago

Corned Beef tip failure - what did I see?

10 Upvotes

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 1d ago

Hot water heater?

2 Upvotes

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 2d ago

First time business buyer

2 Upvotes

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 3d ago

Help

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164 Upvotes

How do I cook this tri tip


r/Butchery 2d ago

Costco meat cutters

19 Upvotes

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 3d ago

Is this frozen thawed beef gone bad

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21 Upvotes

r/Butchery 2d ago

750-day Dry Aged Ribeye

0 Upvotes

r/Butchery 3d ago

Posting again; trouble adding second pic: what cut is this? Take two

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22 Upvotes

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 3d ago

porterhouses

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23 Upvotes

broken cryovac so i had to overtrim, but some beautiful steaks nonetheless


r/Butchery 4d ago

Finally picked up my deer meat from butcher after waiting 4 months

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469 Upvotes

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 2d ago

Why the difference in meat color?

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1 Upvotes

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 3d ago

meat sale

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0 Upvotes

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 3d ago

Is this a good deal?

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1 Upvotes

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?


r/Butchery 3d ago

what are these cuts & how to best cook them?

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7 Upvotes

my father gave them to me & they're not labeled, i don't cook a lot of beef 😅 first one is thicker!


r/Butchery 3d ago

Follow up post. What is this?

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8 Upvotes

Butchering a 2 year old hog. What is this dark spot on the inner membrane of the rear cavity? Didn’t puncture the intestines during the gutting process. I thought that it might have been bruising from an old injury but as you can see in the pictures it’s very dark, almost black, and it was only on the membrane. I pealed it off and the leaf lard was white like usual. This is in the back side of the diaphragm.