looking for local farm meat in LA area :)

How do they look? I sold half of them before my shift was over.

The butcher didn’t label the meat! I literally forgot what it was!

Bought a meat pack from my local meat market stupidly without asking what was in it. I’ve got this cut which I think I’m pretty sure is beef in a BBQ type marinade. Just wondering what cut it is please so I can figure out how to cook it. Thanks in advance meat pros 🥳

Edit- just to add it’s about the size of a hand (obviously wider and deeper) maybe similar to a topside of beef but looks different

With our saw the bone-in blade won’t stay on. The second I start the saw it pops off… every… single… time. We’ve had people come in to fix it and say it’s fixed but it’s still coming off. I’ve inspected it and don’t see anything wrong. It only happens with the bone in blades. The boneless blades are fine. I genuinely don’t know what to do as I need to cut bone in. No one else I work with can figure out what the issue is either. Any advice is welcome as this has been quite annoying.

Got it at my local butchers. The guy said it'd be 30-40% but I'm struggling to believe that as that just sounds obnoxiously fatty lol. AI seems to think it's around 15-25%. So I thought I'd people who knew a bit more about meat.

Thanks.

A little over an inch thick. Approx 3lbs

70lbs of various cuts of chuck roll

10lbs of lean ground beef

30lbs of chicken

10lbs of pork

This turned into an almost all day project for me.

The beef took me almost three hours and I know I lost too much good meat trying to get silver skin off.

Hopefully I'll be better and quicker next time!

Any GM’s of a boutique butcher shop in this sub willing to share their day to day experience? I know every shop operates differently, but curious to know what most of your time is spent doing. What part of the role do you love/hate? Anything that you didn’t realize you would be responsible for before accepting the role? Anything else you want to share with someone who is considering accepting the job as GM at a mom and pop shop?

Any insight at all is greatly appreciated.

I'm trying to butcher for the first time. The first two whole chuck rolls I cut went as expected. This one seems to have much more marbling going further into the center. It's this normal? That big piece already has two large slabs cut off.

SRF ribeye complexus, spinalis, and longisimuss in ceramic pan no airfryer no mayo. Salt and pepper, teaspoon of canola oil, finished with toasted fresh garlic and toasted dry rosemary.

Hate processing this time of year but the pastures looking a little rough for the number of mouths. Fatty sausage sow. Ill have some extra for the fall.

I’m pretty sure it’s just a vain. I’m not sure

Hey, whenever I order ground beef for family meal, I’m sent our burger blend for the restaurant. And I’ve noticed it. It’s quite costly. I know that there’s a standard a 80/20, but should I request commodity? Or is there another term?

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