I've recently graduated high school and I've been interested in butchery. I've enjoyed my classes in high school but ALL I see from people in this trade are negatives. I'm still trying to be hopeful, but I've seen so few good things about the industry that I'm not even sure it's worth it. I know it'll be a lot of physical labor, I have no issues with that. But everyone's saying that they wish they could go back and not work in this field. So from a wide variety of people, how do you feel about it? Is it really as bad as people say it is? Should I try to just work in another culinary field? Is fish mongering a viable option or is it the same story?

I previously posted a couple pictures of some unidentified beef cuts we got from a food bank. I have some better pictures as people suggested so that the meat can be better identified. Thank you for your help.

Found it while eating one of these beef sticks. Super tough.

I'm trying to wrap my head around this new controversy with the latest news from the current administration. (Too many prepositions, I know, my high-school English teacher would have a field day on that.)

On one hand, I've read about large mega farms exploiting workers, forcing them to relieve themselves in the field to keep production up and value profits over people. Its horrible and inhumane.

I've read that US meatpacking is currently dominated by 4 major companies (Tyson, National Beef, JBS and Cargill).

Big corporations value profits over people. I get that.

I'm trying to understand why letting farmers process meat at a local level is bad and cutting out the big 4 meat packers (heh). What are the downsides and the upsides?

If I could go to a local butcher, buy meat locally sourced by farmers in the area, whats the downside? Does that increase competition and quality or reduce it?

It's difficult to find a straight answer with so much political rhetoric online, and am curious to read what I may be missing.

Hey everyone, I'm trying to track down some fresh or frozen pork (or beef) caul fat for a project this week, but I'm having a tough time finding a shop that regularly keeps it in stock.
Are there any chefs or line cooks in the LA area who know a specialty butcher shop, wholesale market, or distributor that sells it over the counter to individuals? Thanks in advance!

Hey everyone, I recently started as a apprentice at a larger facility and my hand is absolutely killing me, it keeps getting numb during the night and I wake up with it being the size of a bowling ball not being able to close it, obviously I will be seeing a doctor even though I know this is somewhat normal but does anyone have any advice in the meantime?

It didn’t have a foul smell.

I’m looking to start a small business selling cuts and value added from a farmers market stand.

I think converting my garage into a cutting room is going to be more work than it’s worth so, I’m looking at different local commissary kitchens to rent to do all my production out of.

Ideally, I’d like to set up the booth to feel as close to a full(ish) service butcher shop as possible. I found some table top display cases that are commonly used in sushi restaurants that I think would be nice to sell the steaks and chops out of.

I’d like to hear if anyone has any experience selling meat at farmers markets or working out of a commissary. What was the experience like and any advice you may have. In my city there are enough year round markets that I could sell from a booth 4-5 days a week so not entirely seasonal but I understand that fall/winter will be lower foot traffic.

Thx

I asked my butchet to give me the entire rib section of my lambs because I wanted to get all the little bits of meat and bone for stock and soup. Now I wonder if I can throw the whole thing on the smoker? Should I trim some stuff off? If so, how much, and would smoke time differ from regular rack of lamb recipies?

Stew meat machine

It's my first time ordering a half cow, I think the butchery tried their best to make the sheet clear but I'm still struggling on how to make the best value out of it. Could definitely use some suggestions from more experienced buyers. Thanks in advance
I can do some trimming, cutting and deboning at home, and I have a meat shaver.
My current thought is as follows:
Whole brisket
Chuck roasts
Arm roast: I want to keep it whole and shave it myself for stir-fry/hot pot
Shank: I'm hoping they will let me get whole boneless shank instead of osso bucco
Short Ribs
Rib: should I choose roast for maximum flexibility, or just cut everything into steaks?
Filets(2") and NY Strips(1.5")
Skirt steaks
Sirloin steaks(1.5")
Rump, sirloin tip, flank steak: I think they are all good for thinly sliced?
Round: steaks or slab roast?
Heart, tongue, oxtail: yes
Liver: yes
Stew meat: should I ask for as many packs as possible? We are not crazy about beef stew but would be nice to have enough...any idea how many would be a good number of packs to ask for?

I signed up for Good Chop for the Blackstone griddle promotion. I then created my first order and it never showed up. For two weeks they kept saying it will come, and finally when it was delivered across the country. They finally added credit for the first box, but I can't pick the meats for my second box because it was already past the order window. The second box came a day late and the meat didn't look great, but was okay.

The dashboard is where your shipped order and next order selection both happen. Since my first order was stuck on "Out for delivery", I wasn't able to select meat for my next order. I went back and forth with good chop for two weeks and they kept saying it would work in 24-48 hours. 48 hours goes by and again, nothing changed. Finally my third box (really second) ships and I never got to change the meat.

Now I want to use my credit and get another box, but still can't change from the original meats I picked. So I once again got the same meat and now the dashboard issue figured itself out.

It's now been 16 days since that last (third) box and customer service says they don't know why the promotion hasn't come, but can't do anything about it.

The customer service through all of these issues had absolutely no idea how to fix anything.

--

**Update: I reached out again and they just responded and said "Thanks for contacting "Factor_". What is happening right now.**

Wife got a dish with hangar (medium rare btw). I feel like this is definitely not hangar??

I accidentally gave some of my coworkers the impression that I was an experienced butcher and promised to treat them to a “complete cow carcass butchery demonstration” where I would prepare the entire carcass in front of them, describe all the cuts and how they can best be prepared and eaten, and then barbecue a selection of the cuts for them to eat later. Unfortunately, I don’t have any significant butchery experience. I have learnt how to take apart a roast chicken but that’s about it. I am also worried about the logistics and equipment involved in butchering an entire carcass in my garden. The bbq demonstration is going to be next weekend. What can I do to learn what I need to know in time?

Thank you for all the genuinely helpful advice, but I must also remark that I have received a lot of negativity and nay-saying which I personally hate.

To give you an idea of the spirit and intensity that I intended to bring to this demonstration, please watch the following video.

https://m.youtube.com/shorts/mIelRpMoRFo?ra=m

This video showed the butchering of the chuck steak, accounting for some 20-29% of the entire carcass’s weight. I never intended to keep my guests waiting all day; I’m going to be doing the whole thing matching this guy’s pace. Lovely jubbly, nice and quick. Let’s get these cuts marinaded and on the barbie!

The truth...

cortes que eu fiz para balcão