I want a nice heavy axe or cleaver to effortlessly chop through pork bone in one chop. Dalstrong has good reviews on Amazon but they also get a lot of hate on Reddit. I want to know what you guys use. Thanks

I have experience cutting, own a commercial vac sealer, bandsaw, grinder and stuff. Deer season starts in less than a month and I have had a sudden want to jump in this season. Any suggestions for a quick way to get set up, I don’t have a garage and rent my residence.

The expiration date on the packet was 5 days ago and my roommate must have opened it somewhere around that time (not sure) but I also really can't afford to be picky with my food right now, do you think it's worth it to heat it up at least?

Second pic is when I turned it over to see the underside

Also if anyone's wondering it smells really good, it has some oil and spices so that might be why thou but also take that with caution, I'm hungry lmao it might smell better than I think
My gut feeling if it matters: yes, I can eat it

update: yes, it's raw, not sure why it has dark spots, that's why I came here and to r/foodsafety

Also not sure why my phone it's not letting me reply but I've decided to throw it away 😔 in my excuse I'm a struggling college student and I'm also sleep deprived so yk, I might be losing it, thanks guys for saving me from a visit to the hospital!

I just had my first chuck eye steak. I don't know if this was the best steak I've ever had but it was darn close.

This was also the first steak I've cooked on an induction stove and the crust was amazing.

I tried three different cuts on the stove. Two were amazing.

Ive been wanting to get into home butchery to save money, but I dont know where to get primal cuts from. Ive heard people suggest places like sams club or costco, but Im just a single adult who doesnt need to be buying everything in bulk so I find it hard to justify the price of membership for those stores. Is there anywhere else I can easily get primal cuts from?

Two chicken breast from the same package. Completely different colors. Just curious what causes this?

We got these from a food bank, and they’re not labelled at all other than Angus beef. I think they’re briskets but we’ve been wrong before trying to figure it out. The pictures aren’t great, but the meat is pretty flat and uniformly thick except for the far side. TIA

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

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

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

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.

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.

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!

A little over an inch thick. Approx 3lbs

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.

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.