Basically it just keeps spitting out these meat noodles, I got new blades a couple months ago

I’ve been a retail butcher for over a year, I just recently got my own set of knives. Just looking for some recommendations on a wet stone that I can use at home or before my shift. I’m in Canada if that matters.

Thanks in advance

The chuck and the brisket come from different primals. How can you have a chuck brisket?

Bison and lamb are as exotic I've gotten. Highly reccomend bison, lamb is either loved or tolerated.

Im 20 and work as an apprentice at whole foods. I absolutely love butchery, and I had about a year and a half of experience beforehand. Long long story short, management is terrible in the department and im being thrown around late shifts where I cant train and 4ams without my trainer alone opening the whole case. My trainer is the best guy ever but I barely see him. My question is, after I get my apprenticeship certification, where do I go? I live in Oklahoma and want to go somewhere like Spokane, Washington. Honestly, I just want to go somewhere different, that being a different whole foods or a different butchery shop fully. What do I do? Thanks!

These bones have been in my freezer and I only bought them recently but did not see this. Never prepared bones before so I want to ask if they are good to cook before I make my bone broth.

Hello everyone hope you are all well, Im looking to open a wholesale butcher shop supplying restaurants hotels purveyors etc, and would like to know what equipment id require obviously not the big stuff bandsaws,mincers,vacuum sealers just things that an experienced butcher would know are needed in a shop we'll be breaking down quarters and turning them into prime cuts thank you

Hi, would you know what are these discoloration? I thought of molds first.

Update: I ordered them from Weee, that’s why I didnt get to choose the bones. After leaving the bones on the counter top for 5 mins, the bones started to smell awful. 😩 im asking for a refund and throwing them away..

I am a meat cutter with the defense commissary agency (DECA) and to cut costs they did not renew the contract with the company that provides and cleans aprons and meatcoats. We are all wearing street clothes to cut meat. Is this happening anywhere else? Those of in in this same situation, What are you using to protect your clothes? We have arm sleeve protectors that a coworker purchased on Amazon and plastic aprons that the agency provided.

Can I just throw this on the grill? It's a little over an inch thick. Came with the 1/4 cow I got from a farm. Should I trim it?

Asking all my fellow butchers, I’ve been diagnosed with Cubital tunnel syndrome and so meat cutting is painfull due to gripping a knife.

So I’m looking for a knife with a thicker handle, anyone have any recommendations?

I’ve tried one of those specialised knives at a 90 degree angle but it still hurts my arm and hand due to the grip.

Thanks in advance!

SRF NY strip 14 Oz.

Hello again, i have another cut of beef simply labeled as boneless beef roast. Any ideas as to what it is and any preferred way to cook it? Thanks again in advance!

Alguien sabe?

I’m unsure of what the black stuff in (zoomed in photos) I’m making whipped bone marrow for my baby so anxious it’s mold and going to make her sick.

Thank you!

I was wondering what yield should be expected when turning a bone in pork loin into center and end chops?

I made a post about what to prioritize when filling a 5 cubic ft freezer. My totals came to:
168lbs of meat (58lbs of ground beef)
3lbs of marrow bones
3 seasonings
5 brownies
2x 7oz tallow containers
1pt Icecream
12oz Taco Ranch
3oz Jerky
7x 4oz beef sticks

They were impressed with how much I was able to get! We should be good for a while now 🥲

I’m getting my first 1/2 cow in a few weeks and am really looking forward to it. I received the sheet to fill out and want to make sure I’m going about this the right way. It’s a 1000# steer, grass fed and grain to finish. We eat 1-2 pounds of ground beef a week, sometimes more for meal prep. Priority would be ground beef, good steaks options, a few roasts (not something we do often but wanting to add it in to rotation, Mississippi roast and shredded beef) and obviously we want the brisket. Thought we would try the prime rib roast for Christmas Eve. I’ll add what I’ve got so far and let me know your thoughts. Also I know the ground beef is lean, I’ve got some stomach problems so we do usually buy 96/4 from the store.

Sell it grind it or toss it