i’ve only recently began learning and this has me confused. i know the filet comes from the tenderloin but what am i looking at here?

My parents buy half a cow every year and we're trying to use up last year's cow before the next week when yhe farmer drops off the next half cow. Its got a weird texture on it because it was vacuum sealed. I think this is a a blade chuck roast? I'm thinking on braising it if it is what I think it is. Any help would be appreciated!

Thought these were too damn pretty not to share with y'all

First time poster here.

Question for the group, we just butchered our first pigs on our Homestead and one of the pigs has milk spots on its liver. Does that make the rest of the meat not fit for human consumption? Or are we safe to continue butchering?

Thanks for any and all comments it is much appreciated.

i thought sirloin was good so im not sure why its so cheap compared to the other cuts. i have had the cube roll a couple times and quite enjoy it but was thinking about going for a striploin this time

Is it too much?

What the title says. I purchased this from a local butcher as oxtail (pick up order), but when I got home it looked more like an osso bucco to me.

Bought the 150 pound half. $1.50 a pound.

For some reason I was nervous for my first time cutting a side of pork. Way easier than I thought with a big meat saw and a Dexter boning knife.

Had it bagged and tagged in under an hour. Would do again.

Would this make me a butcher or a meat cutter?

My wife came to me salivating over some videos she watched of folks digging into some bone marrow. She asked me to make some for her. I got some femur bones from my butcher, brined them for about 4 hours, and then sou vide them for about 2.5 hours at 122. The marrow came out with perfect texture but my wife complained about the smell. Is there a better choice other than femur for human consumption?

For a few years I’ve lived right by a grocery store w a butcher that has really good prices on beef - that I suppose is just not USDA certified? Anyway, to me it seems like choice quality wise

I’ve been getting picahnas, Chuck mock tenderloins, shoulder steaks, round roasts, and Chuck roasts and am loving them.

But are there other affordable but tasty cuts anyone would recommend I ask the butchers for?

Ideally some I could cook as steaks or roast beef, and some I could slow cook or braise. Bonus if you know how to say it in Spanish. Thanks in advance

Hello! I'd like to join the trade but I'm not sure what I need to know or what to expect. I'm also a bit concerned about possibly not being taken seriously as I'm a 5ft woman. I work in a labor intensive job now so I think I'd be fine but I'd like some tips on how to make myself look more capable. Thank you so much in advance!

Looking for a place to buy a cow in New England. Hanging weight is on average $7-8/lb hanging weight. I’ve seen posts on here where they are selling at half that. Can anyone point me in the right direction?

Hey everybody I'm just trying to get everyone's personal opinions on the five best cheap cuts doesn't matter whether it's pork or beef or any kind of meat just a favorite cheap cuts and best methods to cook them. Thank you everyone so much

Does anyone do burnt goat? Or burnt sheep? Curious as we’re one of the only ones around that have protocol to do it. I think it’s a pretty niche market. It will just be cut into bone in cubes after chilling.

Look, I like Steak-Ummms as much as the next guy, but I would like to make some Philly Steak sammies that aren't made with floor meat lolz. What cut would be a good choice for the thin slices that make for a good steak?

Does it help with longevity or otherwise?

We dont sell these steaks at our place, but today i cut them for a customer order after almost 18 months Last time was in apprenticeships. I dont know if you guys would buy these or not, but i kinda teared up a little after finding out i actually havent forgotten how to cut them after all this time, thus sharing it with my family of “meat” people on reddit.

Hello I have a Weston #12 and need to replace the following part. Not sure where to get it, not in stock on the site and I don’t see the same piece that I need anywhere else. Can I go in person somewhere?

https://westonbrands.com/grinder-auger-asmbly-4pc-and-for-33-1301-w-33-1305

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/grilling sent me here. Thank you.