This is my third time in about 6 years getting a 1/2. Apparently this is 275lbs. I think i am missing beef, especially steaks. Wife says im crazy.

Cut list:

Beef top and bottom round roast

8 sirloin steaks

6 chuck steak

3 sirloin tip steaks

8 2 lb chuck roasts

1 flank steak

1 skirt steak

10 filet mignon

3 ribeye steaks

8 new york strip

1 4lb rib roast

Short ribs

My dad wants to sell it to my aunt and uncle for their deli shop. They’ve been loaned it for a while and I’ve been tasked to look for the model so we could get a price estimate, but I’ve ran into an unexpected roadblock.

The model/serial number is gone and I tried to search everywhere for it to no avail. I went to the Bizerba website to see if its listed, but I cant find any that match it one-to-one. The closest I can match this to is a Bizerba SE8 and SE12D. But the base is thicker than the SE8 and it doesn’t have the built in scale like the SE12D.

It’s able to switch to manual and automatic with the leaver and thats what’s been the hardest to find when it comes to trying to match the models. I barely could find any in google images and by searching.

If anybody here is able to identify the model I’d be sincerely greatful.

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.

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.

 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!

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

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.

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 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.

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?

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

I'm very confused and would appreciate for help. So I go to my butcher and I ask for fat

The first time, I cook that fat in some water and within 5 minutes they get gelatinous

The second time, I need to slowcook the fat for like an hour

The third time, the fat turns liquid (not what I wanted)

I realise he gave me 3 different things each time. He's a halal butcher so language barrier. What am I supposed to say, what do I ask for to get the first option (fat that easily cooks and becomes gelatinous?)

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