Any ideas?

I’ve never seen these for sale anywhere I’ve bought beef. I’d love to find some.

I’ve had a couple over the years @ Manny’s Steakhouse in Minneapolis. They’re amazing.

Anyone else had these before?

I’m breaking down my pig, and I have two hams that are each 13 pounds, an impractical amount for a family of four. How would you break these down?

What is this one bite on the pork chop that’s so much more tender and tastes so good?

Found it in my in-laws freezer. I think it’s a loin but also got serious freezer burn! Any recipes for it?

I've been lucky enough to be working at a third generation butcher shop since slightly after Easter, and am wondering when other people felt they became a true butcher. I've made sausage and charcuterie, broken down whole animals, and know how to cut/trim pretty much anything that comes across my board. They want to hire an apprentice now, and have mentioned me possibly training him. Am I what others would consider a butcher and don't realize it, or is this another step in the process? I've always felt imposter syndrome in any job I've had, so I don't know where the line is drawn between a meat cutter and a butcher.

My wife recently go me an at home slicer and I love it. I’ve gotten into the habit of roasting and slicing my own turkey breast. Today, I managed to somehow cut both turkey breast off the carcass, with plenty of meat and skin joining the two breasts together.

My though is to separate the skin from one breast, then roll it like a pancetta, overlapping the skin I just separated off after the roll, then trussing and roasting.

Will this work? Meaning, after it’s cooled, will that still slice like deli turkey?

Any help would be appreciated.

Where do I go and what do I ask for in order to get good cuts of lean pork that works well for pulled pork? Do they sell lean cuts at krogers and Walmart or do I have to go to a butcher with a special request to make that happen?

Trying to bulk healthily and provide some variation from chicken in my diet. I like putting meat in the slow cooker and shredding it since that’s the easiest way to meal prep for me. I want to make pulled pork but I’d like it leaner than usual is so I can keep my heart intact (lame I know)

Edit: Bless you guys for the info

Hi all! Can you help me identify this cut of meat (in the blue circle)?

I work at a locker and a lady wants her liver ground into her hamburger, what is everyone’s opinion on doing this? Is this something a lot of lockers do?

I’m Canadian but visit California often. I’ve always been puzzled by a tri-tip. I mean it’s interesting to me that it’s common in cali but I’ve never seen it in Canada. Is there a particular reason?

Edit: just want to add I’ve never seen it at Costco or on a menu at a restaurant in Canada (vancouver) but in Cali it’s even on sandwich boards out front of restaurants at many steakhouses

Hey guys. I'm newer to steaks. I'm looking for a cut of steak that is roughly equivalent to 90/10 ground beef. What cuts are similar? Thanks!

So, I work for a mainstream grocery store in the meat department. I would by no stretch of imagination call myself a butcher, but we do cut our steaks from loins. Only ribeyes and New York Strips(also Rib Roasts for the upcoming holidays.. which from what I understand is just a bone in ribeye) anyway I’m on track to become manager soon and I’ve been there through two other managers and they both had their own knives because the ones the store provides us with are terrible. You inevitably have no choice but to get to sawing whitch does not make for a good cut. I was wondering if you guys have any recommendations for knives solely for that particular purpose.

Recommendations for a budget knife good for cutting Ribeye and NY Strip loins.

Right now using a couple Tor-Rey ts-500s and are looking for something a bit better/nicer.

Thought I would check with this group and get some feedback on what you all like and dislike.

But the Krab Hat stays on during cutting.

Whenever I make sausage, it usually cooks out dry and crumbly, and therefore not very good, no matter what recipe I use, it seems. I’m obviously doing something wrong!

Is there a single, amateur-type probable reason for this? I grind the meat before it’s been frozen, the meat is allowed to age in a refrigerator for three days after the animal has been slaughtered.

EDIT: I’m not using enough of the fat back in my sausage. I just processed my last pig for the year two days ago and he was huge. I’ll probably make another 20 or 30 pounds for the year and for friends. I’m glad to put more of the fat into real use - for goodness sake how much lard can you eat?