It always is a crap shot for me. Strip, t-bone, filet, ribeye, etc all seem to be preferred cuts, but when I buy some are delicious and tender while others are……not. Tired and tough beef cuts have really turned me off, especially given cost.

In the middle, between the breasts, just under the skin, it felt like a fatty deposit to the touch, but when cut open, there was a yellowish, translucent fluid. The size was approximately 2 inches long and about half an inch in diameter, so it had a cylindrical shape. The finding was just beneath the skin, while the breast itself was otherwise fine. The liver was clean and healthy. Unfortunately, I didn’t think to take a photo. The size was roughly comparable to an adult's small finger (pinky), about the first two segments. Otherwise, the rooster appeared healthy, aged 6 months. Australorp breed. I am not aware of any injury (but I cannot know what happened on other days since he had free range). The skin was not discolored, looking the same as the rest of the body. It was my first self-dispatched bird. Thank you for any hints :-)

To be fair I’m no expert I just butcher my own deer…but the kid (8years old) got to play with a big boy knife for the first time. Watched me do a couple and went to town on some deer butterfly back straps. He only messed up 2 (1 cutting the wrong direction and one cutting too deep.

Left to right (as best as I can)

-Rainbow trout , Mt Lassen -Big Glory Bay salmon -Faroe Island Salmon -Vermillion snapper butterflied -Atlantic swordfish -red snapper , gulf -golden king crab legs , Alaska -oyster on half shell , Australia -bluefin tuna loin and belly -matagorda bay oysters -16/20 Alabama pink shrimp -paddlefish roe -sturgeon caviar , mt lassen -golden osetra -smoked trout roe -crab lump

Who sharpens there own knives vs has them done professionally. The knives i ordered come with free professional sharpening at the store i ordered through. But my boss seems to think they will just mess the knives up. Im not bad at sharpening knives but i feel like a professional must do a better job than me.

My husband and I started processing lamb for the first time this year and it was... eventful. He had previously purchased a 22in bone saw but it was a awkward and hard to handle. We decided to get rid of it. All of this to say I'm looking for suggestions on a new saw. I'm leaning towards a 16in saw with a arched top. What suggestions would you have and why?

They’re not super marbeled but they have decent fat caps for the future did I pay too much?

So bought wetstones and getting confused about the grade, any advise what grade stone for what to use?

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I was going to cut a chuck roll to grind for burgers, decided to make chuck roasts instead. This is definitely not steatosis, we cooked one for science reasons and it was perfect.

Hi all,

First of all - english is not my naive language. Bear with me.

I am very used to do home-butchering of all types og animals. We have raised pigs, rabbits, chickens, ducks etc. for meat, and I have processed quite a lot of game as well. I know the importance of hygiene etc. Just to start off with saying, that I am not new to this.

Currently we have a couple of cows here, and we wanted to send them to a butcher. However, one of them suddently didn't want to get on its feet (just laying flat on its side), and after consulting a vet, he told us to cull and take the meat for eating. He was guessing some internal bleeding (not the case) or some digestive problems (looked more like it when opened up).

All organs looked perfectly fine.

We cut it up and I am seriously confused. It smells sooo wierd. I have a hard time describing it, but it is a really strong unpleasant smell, maybe a bit lige an unpleasant "barn-smell". We tried to test-cook some of it, and the smell got worse when heated. It also taste the way it smells. I noticed when cutting it up, that there was a lot of liquid in between the muscles, all over the animal. It didn't look quite normal to me.

Anyway, I have searched the internet looking for any explanation to this, but I don't find anything that matches.

Anyone of you have any ideas what this is? Cow was a 1,5 year old heifer.

Can anything be done with this, slow cooking / pressure cooking / etc? I see it come up regularly, and maybe it’s just trash, but I hate waste.

Fairly new to meat cutting and had seen this as I was cutting the last of the ribeyes tonight. Not sure if it’s maybe a fatty tumor or something. Anyone has any ideas? Have it all packed in the back for the morning crew since I don’t believe it can be put out

Making "Snert" kinda of split pea soup for the elders dementia home where I work as volunteer. Meat has to be complete fine and without anything they can choke on, so I did some trimming and got every sinew out.

Unlike the deforestation support of Peta due to soy? I am doing it humble from head to toe. No more than needed and shared.

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I don’t know very much about butcher sets or knives. But my husband has mentioned a couple of times that he’d be interested in having a good set.

Some of the requirements:

• he hunts deer, ducks, pheasants, squirrels etc and butchers the animals he hunted (using a set he was loaned while up in Michigan)
• ideally would like a meat cleaver, one for filleting fish, etc
• interested in ensuring it sharpness remains and doesn’t isn’t become dull
• High quality blade and holder

What I have looked into:

• Masuta knives
• Victorinox
• Hexclad

Price range: up to $400

Or I’m even looking for what I should be looking for. If there is a post that I missed, that I should have looked into first, let me know!

Just bought a full beef from a rancher. They included the processing in the cost, and sent me to a place of their choosing. 820lb hanging weight animal, and I got the following amounts of steaks:

boneless sirloin 18.8 lbs
boneless ribeye 24.6 lbs
boneless ny strip 14.6 lbs
filets 7 lbs

The sirloins and the ribeyes look correct, but it seems i'm missing an entire side's worth of ny strip and filet. Could I be wrong? What's the likelihood i've been robbed?

Question about butchers.

So this is a strange question but I’ve always had it in my mind. UK based if that’s makes a difference.

When prepping food we are told to wash hands after touching raw meat, chicken and pork especially careful. I’ve always followed this rule and am super careful, but recently I have started supporting my local butchers and it’s occurred to me that when the butcher packages my items he doesn’t wash hands or wear gloves in between picking up the raw meat and putting it into the bag, so my logic would say raw meat juices and bacteria are all over that bag. Carrying around and going about daily shopping while potentially spreading bacteria onto my car, keys, phone etc. My question would be is this safe practice ? I’ve been to a few butchers here in the NW and they tend to be the same, handling raw meats and packaging up and handling money. If I was at home I wouldn’t pickup raw chicken and not wash my hands for fear of salmonella but somehow butchers are different ? Any ideas why that is? Maybe I’m just paranoid I don’t know and lied to about food poisoning and safety.