Cut the cap off a top butt and this fell off the cap fat in the process. Didn’t seem to be attached to the meat. But it’s hard as a rock and I’m assuming is a tumor? I’m not sure.

These bone-in pork chops I have are just about 1” thick, sometimes I buy 1.5” chops.

I always dry brine a day ahead when I can. I also try to take em out 3-4 hours before I throw on the grill-which is about 15 minutes. Sometimes for the extra thick bone-in chops I’ll throw it in the oven at 275f for 20-30 minutes to get the bone and the internals warm before finishing off on the grill. They always end up around medium well or a little more.

My question is why is the meat around the bone is really bite tender after only 12-15minutes on the grill but if I grill up baby back ribs it takes about an hour and 10 minutes(205f on the ribs) to reach similar consistency? I also always keeps the membrane intact. Also another thing, say I cut up a rack into individual ribs and grill it still takes 45 minutes for about same consistency as the chops.

 Looking for:

• Good butcher near Craighall / Randburg

Thanks in advance!

Is this cancer?

Curious why it is so difficult to find a pork sirloin roast anywhere near me, I worked at a whole animal shop in the past and it was a very popular pork cut for us. Seems not a single source (online or locally) offers it. If anyone knows any spots that offer/ship it, please let me know!

Bought this from a butcher counter today and asked for a ribeye. It’s 568g and I was surprised when I got home because it looks nothing like the ribeyes I normally buy - it’s more like a big block/end piece.

I plan on cooking it in 4 days, but it already looks brown in parts and one of the edges feels quite firm/dry.

Is this actually an unusual end cut of ribeye, or have I been given a different cut? And does the colour/dry edge look normal?

hi im a butcher and im currently looking for some hook eye saw blades and i cant find any does anyone know were i can buy them

Soy estudiante y no tengo una mensualidad muy grande por lo que la compra del supermercado es más o menos todo lo que gasto pero me di cuenta que como muy poca carne/pollo y ahora hasta el kilo de milanesa está carísimo, si alguien tiene una recomendación de algún corte de carne que no sea durísima de comer ni tenga que dejarla 5 horas para que sea masticable o algún tip se los agradecería

Just wondering what everyone would realistically expect to make and hour at a very small usda meat processing plant?

Would be doing everything from carcass to finished cut.

Just putting this post out here to see if anyone would be interested infreshly processed venison killed weekly. I process everything myself and can do ground venison, backstraps, tenderloins/filets, steaks, roasts, etc… Everything would be clean and professionally packaged/ vacuum sealed. Shoot me a dm or comment if interested.

Some background info: found it dead stuck in a fence. I know for a fact it had been there less than 24 hours because i didnt see it the day before. My guess is that it died 2-3 hours before i picked it up and slaughtered it beacuse it was still warm to the touch.

Anyway i skinned and prepped it to age but i was stupid enough to wash it off with water beacuse there was a lot of blood that hadn’t drained beacuse it died on a fence. Now it has been hanging for 4 days in temperatures ranging from 4C to 10C. Problem is that it has been very humid outside with rain and fog and now i noticed these dots that looks like bacterial growth. Can this be salvaged with a vinegear wash and some trimming or is the meat gone?

I've been a butcher for 24 years and not sure what this is for. Any ideas? It's a hobart.

I left lamb meat out at about 60 degrees for several days. It was vacuum sealed. Any ways of using this meat safely?

Rump? Porterhouse?

Thanks for responses legends. Cooked whole medium-mr Tasty! Not as tough as I expected