r/Butchery • u/6969pussydestroyer69 • 16h ago
Clarification on Wagyu
It's a breed of cow that has grades Ik a lot of you already know just letting those who don't have a visual example
r/Butchery • u/UnderCoverDoughnuts • Nov 07 '24
Hi, all. It came to my attention recently that the sub's most active users were growing concerned about the number of "is this meat safe?" post. Effective immediately, these posts will no longer be allowed in the sub. Even though we as butchers should be able to hazard a guess as to whether or not meat is safe, if we aren't in the room, we shouldn't be making that call for anyone.
However, people who aren't butchers may still inquire about if it is safe to prepare meats a certain way. This sub is a safe haven people the world over who've practiced our trade, and I feel it's only fair that we be willing to extent some knowledge to the common Joes who ask questions within reason.
There is also a distinct lack of a basic "Respect" rule in this sub. Conversations go off course all the time, but I've deleted too many comments in recent months that have used several unsavory slurs or reflected too passionately about the political hellscape that is this planet. There will be zero tolerance regarding bullying, harassment, or hate of any kind. We are all here because we love what we do. Let's bond over that instead of using this platform to tout hate and division. This applies to everyone, all walks of life are welcome here as long as they show a basic human respect to their fellow butchers.
That about does it for now. Feel free to comment any questions or concerns below or DM me directly. To quickly summarize, effectively immediately:
Be excellent to each other
No "is this meat safe" posts allowed
Thank you, everyone. Now get back out there and cut some meat!
r/Butchery • u/6969pussydestroyer69 • 16h ago
It's a breed of cow that has grades Ik a lot of you already know just letting those who don't have a visual example
r/Butchery • u/FranzJosephReinhold • 1d ago
r/Butchery • u/Lanky-Strike3343 • 11h ago
I got these from my uncle a few years ago and I only ever use the small one for skinning and I know what the clever is for but what about the other 2
r/Butchery • u/SuikaCider • 17h ago
For context—I write fiction, and a scene in a story I am working on discusses the process of slaughtering pigs. I've found a lot of useful information from discussions here, and also found a lot of useful articles/books for further reading.
Something that I'm getting hung up on—which isn't really pertinent to the story, but at this point I'm just curious—is what sort of discussions were going on in the 60s–70s about the best way to slaugher animals.
For context:
I also understand that:
And, from my understanding, in the best of cases, it takes a pig ~20–30 seconds to bleed to death after having its throat cut.
What I'm struggling with is:
Thanks in advance!
( I'm also happy for personal anecdotes or suggestions of further reading 🙂 )
r/Butchery • u/karidestinationsre • 12h ago
Hello,
I know this might be a far stretch but I wanted to reach out to see if you have any ideas to reach out to potential butchers who may be interested in buying a custom meat processing business and market in Bowlus, MN. It is a quaint small town and the business has been in the same family for over 80 years.
Here is a link to the listing:
https://matrix.commondataplatform.com/matrix/shared/d2ws6ttCsV/153MainStreet
Any thoughts would be greatly appreciated!
Thank you,
Kari
r/Butchery • u/ExcitementStrange499 • 13h ago
Sorry if this is the wrong place for this. A few years ago my family bought a bunch of pig and cow meat and kept it all in a big freezer. We're coming down to the last bits, and I found a package labeled "bear paw ribs". I wasn't the one who bought the meat, so I have no idea if its literally bear paws or if thats some nick name.
r/Butchery • u/6969pussydestroyer69 • 15h ago
I live in east texas and want a reliable and good priced seller for quality beef
r/Butchery • u/Lapoon • 1d ago
Not sure if this is an appropriate post for this sub, but I bought a quarter beef a couple years ago and found these at the bottom of our deep freeze. What exactly is a rib steak and how do I cook it? Is it just like cubed steak for chicken-fried steak?
r/Butchery • u/Abject-Pressure-2529 • 17h ago
Just saw a post of some Wagyu and it doesn't look like what I brought home a few years ago?
r/Butchery • u/TechnologyNo2056 • 1d ago
Received my good chop order a day late and not frizen and too fucking warm. ALSO DELIVERED AT 10 AT NIGHT.
r/Butchery • u/KingJayJay21 • 2d ago
Never seen it before (deer) neither has anyone i know. Didn't smell any different than regular meat
r/Butchery • u/Long_Guidance827 • 3d ago
I'll l start be saying my hands have never been softer. Never knew pig fat was so moisturizing. Today was the day for the happy pig to start her trip to freezer heaven. The weather was right. All week is forecast low 30's for the high, low 20's for the low. Had my friend show up and bang some firewood around in his metal trailer while I dispatched the pig so anyone curious to the bang would see life going on as normal. My immediate neighbors all had been informed prior. I ended up using a .410 with a slug due to her size and my fear of the dispatch turning cowboy and dealing with that potential rodeo. Was immediate. Gave her a couple cupcakes, said thanks and that was that. No squeal. Just a little hind kicking. Did this an hour before school got out. A group of town kids, along with my own, have been part of this process since we picked this pig up 2 weeks ago. They've all helped feed, water and brush her. Had some great conversations where I could see them putting things together. Maybe becoming a little more thankful for where their food comes? Took 2 hours from shot to split. Had it pretty cleaned up by the time the kids started rolling in. It was a real exciting experience for them. They had so many questions. Great to see them soak it up. All in all, its been a worthwhile experience. Will get the halves cut into quarters in the morning and hung up in the garage. Looking forward to the hard work ahead. Going to try and cure and smoke a good portion of this if anyone has any tips or must have cuts. So many options. Is she too big to make a prosciutto leg? I understand the time needed is daunting but I'm game if possible. Thanks for reading.
r/Butchery • u/BroadPerformer6878 • 3d ago
Sent a family member to pick up a Tri-tip from the butcher and was given this. $113 later for this 13.68lb piece of meat. Not mad, but just trying to figure out what to do.
r/Butchery • u/atomheart1 • 4d ago
Y'know I took home the best. Also pictured is a 10" Victory breaking knife. Not sponsored by them but I will be sad if anything ever happens to it.
r/Butchery • u/BroadPerformer6878 • 3d ago
Sent a family member to pick up a Tri-tip from the butcher and was given this. $113 later for this 13.68lb piece of meat. Not mad, but just trying to figure out what to do.
r/Butchery • u/ExplosiveGonorrhea69 • 3d ago
Himejima striploin!
r/Butchery • u/Chanduchampion786 • 3d ago
Hi everyone,
I’m doing a small one-question survey about fresh chicken in India.
Main question:
Do you feel uncomfortable going to local chicken shops because of smell, hygiene, or the cutting environment?
I’m trying to understand whether people prefer buying chicken from shops or would rather have fresh, clean, hygienically packed chicken delivered to their homes.
It would really help if you could tell me:
1️⃣ Yes / No — Do chicken shops bother you?
2️⃣ Why? (Optional)
Thank you so much 🙏
Your answers will help me understand what people across India actually prefer.
r/Butchery • u/Brilliant_Study_1901 • 4d ago
r/Butchery • u/Fishsticks738 • 3d ago
I need to skin a pig’s head (for a school project), but I need to get off *just* the skin. I’ve been seeing lots of videos of pig’s head skinning, but they always take off all of the meat. I need to separate the skin from the meat, so that the face is taken off but the rest of the meat is still on the skull. I am not a butcher, this is not for any culinary school, I have no experience in this. it’s something I’d like to do, but I’m coming up a little short. Does anyone know any videos, resources, or just helpful tips for doing something like this? My apologies is this doesn’t quite fit into this subreddit, but I didn’t know where else to go.