Has anyone got any good resources for requestions cuts from the butcher? We have a 1600lb steer going to the be processed on Monday. We plan to share this with a few other families, any resources I can read up on an efficient request? I may also be thinking about it incorrectly? Could I also explain to the butcher about what we like to cook, lean on their experience and go from there?

This is probably a silly question, but do I have to worry about cutting with/against the grain if they’re cubed?

I know! Id rather use a rotisserie or make steaks, but these are my circumstances.

Thank you!

Homegrown chicken from a very clean place. Can I cook with this chicken

Can't find where in the settings to take it out of audit mode and won't function while stuck in it. It's ancient btw but any help would be appreciated

I finally found a hobby and it involves smoking meat. But I don't really feel like I thoroughly understand all the different cuts of meat out there.

Does anyone have a recommendation for a YouTube video series, or website, or resource where I could learn how different animals are butchered, and how that directly relates to different cuts of meat that I might possibly smoke or grill?

Edit: For anyone who finds this, I answered by own question. The videos below were amazing:

How to Butcher a Cow and Cuts explained - https://www.youtube.com/watch?v=WrOzwoMKzH4

How to Butcher a Pig and Cuts explained - https://www.youtube.com/watch?v=JtnsZ2JaKso

Have been working at a small USDA plant for a few years and got an opportunity at a new retail shop owned by the beef farmer. Everything was cut/made in house.

I’m running at meat market that literally has a physical push button cash register. I’m trying to drag the business into 2025 and get us a retail POS system that works great with a small single store meat market. We have a few departments, meat case, hot case, catering, wholesale and cured value added products (think jerky and summer sausage), and we have Ishida retail scales that can be programmed to print barcodes.

I’m leaning towards Square Retail because it’s what I’m familiar with. I want to open up online sales and know that system pretty well. That being said I’m very much open to any ideas and will look into all of them.

Thanks for any suggestions.

Does the inside of the dry ager smell like dried strawberries to anyone else?

When ordering a half or whole cow. I want to keep the skin. Will the butcher remove the hair or is that my problem?

My wife and I are currently toying with the idea of moving to Florida for a whole host of reasons. What does the average meat cutter make down that way? Or meat department manager for all your grocery store guys.

I was looking at some stuff and saw cow tongue. A cut that we used to just throw away as scrap a long time ago. Now it’s nearly $50 per pack of cow tongue. That pretty crazy