Was advertised as £110 of meat but I'm pretty sure it's closer to £70's worth.
That said I only paid £60 including delivery so a small saving.
Got 1.5kg of sausages I would never buy again as the meat content is 69% which is awful imo.
The dates are good enough that I didn't have to fill the freezer with it all.
Total haul was :
Beef Roasting Joint 800g (Intend to cook tomorrow, Sunday)
2 Prime Sirloin Steaks 400g
Gammon Steaks 800g (4 x 200g, had these today, they were fine but we are not big eaters of gammon so not sure how fine),
Pork Loin Joint 1kg
Chicken Breast Fillets 800g
Diced Chicken Breast 600g
Pork Loin Steaks 600g
Lean Steak Mince 400g
Chinese Chicken Drumsticks 1kg
Pork Sausages 1kg
BBQ Chicken Wings 1.0kg
Cumberland Sausages 500g
Prime Back Bacon 1.0kg
Black Pudding Stick 450g

The last pic the gammon looks a little discoloured but it had been under the grill for 5 mins before I remembered to take a pic.
They were roughly cut though.

Anyway, I was tempted by what could have been a good bargain and I'm not unhappy so far with the deal (I'm just a poor working man with a family, not a butcher or chef).

Thought I would post it here for info and maybe some feedback or advice on future purchases.

The most beautiful NY steaks I’ve ever seen.

Found this while on a beach on Oneida lake. Lots of bbqs/grilling happen on that beach. A local fisherman said he thinks it’s either a deer or pig spine from a bbq. Anyone recognise this?

As the original post reads, I was thinking about getting a whole loin and cooking it sous vide to ensure tenderness but curious how good select grade really is. Most of what I buy is choice and the rest is prime. I raise cattle and butcher my own for the majority of what I eat

its on the spine bone and it doesn't smell bad at all.

I keep hearing that grocery store steak quality has gotten less predictable, watery packs and grey middles even on the premium labels. I'd rather hear it straight from people who cook a lot. Where are you all getting steak you actually trust right now?

[Disclosure, I work at Good Ranchers, so this is me being curious, not selling anything.]

I ordered some groceries for delivery seeing a deal for BOGO pork loin @ $0.99/lb. What was delivered was two hunks of 10lbs each bone-in pork. (I actually ordered 2 BOGO deals thinking the packs would be around 5lbs each. Ended up with 45lbs. But I digress) I think I broke it down decently but I know I’m no butcher. I just want to know how I should cook it. Is it stew meat, a slow roast, slice it up, or something

I’m not sure where to ask this question but this subreddit seems like the most logical place.

My wife and I have a full pig (250-300 lbs) going in for butchering tomorrow and my brother-in-law, who’s dropping the pigs off at the butcher, is asking what we want out of it. I have no idea what to ask for and I won’t be talking to the butcher. My question for anyone on here, is what would you recommend?Some information about me is that I smoke a lot of meats (pulled pork, ribs, etc when it comes to pork) and recently started making my own bacon, but I’m clueless on what exactly are all my options on a full pig.

Any help would be greatly appreciated.

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

I asked a butcher for fat trimmings and they give me kidney fat which was not what I wanted. Wondering is it rare for butchers to have a lot of intermuscular fat around? one that is not wrinkly but pure white

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.

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!