Can you make bone broth from left over lamb chop bones?Also how would you prepare this?

I bought this meat 4 days ago, and usually, this type of vacuum-packed imported meat has a shelf life of 2-3 months in the fridge. The expiration date on the label is 01.01.2025, but I noticed dark spots that look like mold in the area where the blood pad was attached. Is it safe to eat?

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Hey I was wondering if anyone knew a way to stop my knives falling out of my pouch while I’m working it’s a double stacked pouch and if I put my 5”or my 6” in the top it’ll fall out

Neighbor gave it to me to cook up for them and said it’s a tenderloin, but it doesn’t look like it to me.

This year to support a few kids raising animals at our local fair a few of us are going to get together to buy them and portion them out. When I raised a steers for the fair I seem to remember them being about 1200lbs in the end. I'm trying to see how many cuts we tend to get so know how many of us should go in on buying one. I know I'll want some that they won't like (eye of round for jerky) but generally what's the weight that comes out of that?

I just got a 19 lb frozen turkey for 50¢/lb. My family + relatives couldn't even finish a 14lb turkey. How can I go about spatchcocking it while still frozen so I can have two frozen halves to cook later. I was looking at a [cheap hacksaw](https://www.amazon.com/gp/product/B005M2A41Q/ref=ox\_sc\_act\_title\_1?smid=ATVPDKIKX0DER&psc=1) that looks easily washable. Does anyone have any recommendations? I've never had to cut frozen meat before.

EDIT: Thanks for the replys, I didn't know it just isn't something you should do. I'll just be cooking the whole bird when I get around to it.

I've been cooking pork for a while, and have always noticed this tiny little bit of the chop (Pork rib chop from Walmart for context) and have never been able to find what it is.

I figure if anyone would know, you guys probably would. The part in specific is located in a nook of that top bone. When cooked, it's like jelly to the touch, and has a pudding texture when eaten. I was just curious what it is, since I've been eating it for a while and want to know if that's a good or bad idea.

What do you wear in your meat shop? Who wears a frock, vs street clothes and an apron, foot wear ect.

Lets hear the whole get up. My boss and i have different opinions of what is acceptable. I choose to push for a professional appearance where as he just wears whatever. We dont have a meat counter and only deal with customers when they drop off there deer or pick up the boxed meat. Curious to hear the differences!

Looking for community advice. I got a LEM dual grind on cyber Monday deal for a faster ground beef process. Then I got thinking about sausage; I currently do coarse grind, season/mix, then final grind. If I can do both grinds at once, can I get away with seasoning before the coarse grind and rely on mixing after? Thanks in advance!

This might be the wrong group to ask but it's worth a shot! My dad used to have his own butchery but now it's just his hobby. He loves everything that has to do with it still. I want to buy him a new knife what would y'all recommend?

I'm splitting a whole cow with some relatives. I like using as much of an animal as possible. What should I ask for specifically that otherwise isn't included? I plan to ask for organs (heart, liver, kidneys, tongue, tail) as well as the fat and soup bones. Anything else I should ask for?

Also, I like steak, though I don't consider myself a great meat cook since I don't like rare and tend to overcook. I tend to slow cook so that it's fully cooked, but tender. My husband, however, just likes ground beef and that's what we usually eat. I realize that grinding a my entire half cow is pretty much a crime against humanity. What cuts should I absolutely ask for? It's grass fed if that matters.

A buddy of mine is giving me a duck tomorrow. It hasn't been drained or plucked yet. Does anybody here have advice for a novice butcher on how to best handle this?

Anybody willing to share their secrets? Do you prefer a pork/beef mix? Sweet, savoury or spicy? Must have ingredients/spices in your mix?

can’t have shit in detroit

Hello all, I started to work nights and have been missing my steak dinners. I started to have prepackaged steaks but wanted to buy bulk from my butcher. Each are 10 to 13 pounds currency. Did I vacuum seal them properly and are they worth the money?

Are you able to just grind the deer ribs like this and it will taste okay? Or, do I need to clean them up more or not use them??

Would love for an answer from experienced butcher! Our hanging weights ranged from 138-164. This is so much less than we anticipated, and we had happy and healthy pigs, gave them the recommended lbs of feed per day based on age.

They were raised in pasture, not a huge section though but enough space in their pen to run around and play together. Could that be it? Is this normal?

Thank you in advance!

Hi there!! I hope this is okay, as the Celiac community is under the assumption that butchers use bread to clean their machines/tools. To “get the last of the meat out” when grinding.

Obviously as someone who can be crippled for a week with violent symptoms, I’m so anxious to confirm this isn’t common practice. Even more hopeful that it’s a strange rumor.

I thought it was obvious that using a common allergen would be insanely bad practice.

We do run the risk of cross contamination when sausage or other seasoned pork is ground, as a lot of that has gluten but I didn’t think to fear common ground beef!!

Thank you for your time so much. Now I’m wondering if I should walk up to every butcher to check in with them lol.

My guess from the beginning was that it was just another form of mistrust celiacs have in food production processes. But I could not for the life of me figure out where it even started.

I am not a pro. I am just a dad that reads this group. Walked by this and had to have it. Probably nothing special to you but it will be to me

Hey Everyone,

Not a butcher but hoping someone could answer a question.

Every Christmas I peel, remove the silver skin, and break down tenderloins to make a couple of beef Wellington, and it dawned on me, is there any point in buying prime vs choice whole tenderloin? Considering that tenderloin doesn't have a lot of intramuscular fat is it worth the higher price tag? I get it on Rib Eye or a Strip, but on a tenderloin? Would appreciate the help. Thank you in advance.

So, for the first time, I tasted my own 'chicken,' or rather, rooster. Australorp breed, 6 months and 1 week old, free-range, organic feed, GMO-free, hormone-free, and supplemented with lots of leafy greens. The first thing that came to my mind was, 'What will my family think?' The thighs were darker (this could be due to the breed, free range and movement, or age, etc). But my initial thought was that this is probably the closest to a wild chicken, which logically should be the healthiest, yet it tastes different—I can't immediately decide if it's better or worse. I only had the thigh, and if I didn’t know what I was eating, I’m not sure I’d guess correctly. It’s not fatty enough for pork, the color would match duck, but it also lacks the fat, maybe turkey? Hard to say.

But that’s not the point. I was more reflecting on a 'philosophical' question—are we, as humans, still capable of eating meat the way it has been for thousands of years, or can we now only eat quickly fattened chickens? I don't like the usual factory farming method (I find it too insensitive, but that's just my opinion—I don't want to criticize anyone, as the world is more complex than one opinion), which is why I chose the DIY method. Originally, I just wanted hens for home eggs, but when I bought them, I couldn't see inside the eggs, and there were also roosters.

I'm considering trying a different breed, less robust. This one, without the innards, weighed nearly 6.5 pounds (3 kg)—maybe it could have been more (if fed with more grains). I have similar thoughts about pork and beef, even fish. People want beautifully fatty (marbling) muscle, understandably so, as fat is a carrier of flavor. But isn't the animal relatively unhealthy? For humans, intramuscular fat is not a sign of a healthy body, so in that case, aren’t we eating unhealthy animals? The same goes for duck—forced fattening versus a wild duck. When I think about it, few animals in the wild are naturally 'fat' or 'fatty.' Yet, we find precisely these 'fattier' animals on store shelves—whether for profit or taste.

But I’m not complaining—my chicken/rooster cost me less than if I bought one from the store, and I believe it had a better and longer life. What’s your opinion? Anyone in the mood for some philosophical discussion? Thank you.

PS: To avoid sounding like a fool, I’m not trying to spread a single 'right' opinion. I got a bit carried away and wrote more about the philosophy of farming, but that’s not really what I was aiming for—still, everything is interconnected, and I’m genuinely interested in humane methods of farming and slaughter in general. I’m old enough now to live and let live, so this is by no means a critique of opposing views. I fully understand that people might interpret this as criticism of industrial farming and similar practices—not at all. To each their own, based on their circumstances and possibilities.

I was more focused on the taste of the meat itself. Regular store-bought chicken is like butter when cooked properly, but this home-raised, almost wild chicken is—I can’t find the right words—just different. It needed more chewing, though it wasn’t like chewing gum, just not the buttery texture of store-bought meat. I can’t imagine it being sold commercially—what would people say? I’m writing based on my family’s reactions. They ate it and said it was good, but, you know, not everyone is honest, and not everyone criticizes openly. But I actually need genuine opinions and honest feedback.

TLDR: I tasted my first home-raised rooster (Australorp, 6 months old). Its flavor and texture were very different from store-bought chicken—darker meat, chewier, and more natural, almost wild. While regular chicken is buttery and soft, this felt more authentic but might not appeal to everyone. I’m curious about humane farming and how modern tastes have shifted toward faster-grown, fattier animals. Not a critique of industrial farming—just reflecting on the difference in taste and philosophy of raising animals. So to the point and the main question: Do you prefer farm-raised or wild meat?

I'm looking to occasionally cut frozen meat and whole frozen fish into salmon steaks.

Any recommendations for a decent, reasonably priced, hand saw?

Any advice is appreciated