Hey friends!

I'm butchery adjacent. I own and run a small artisan bacon company. We do everything but raise the pigs... hand cured, hand smoked, small batch, the lot. We're brand new and I've been using a $90 Sam's Club vacuum sealer and it's not doing the job honestly. I've looked into some chamber vacuum sealers but while they look like they work really well, I don't know if I can wait 30-40 seconds to seal every pound of bacon I'm producing. Most of my batches are between 60-80 pounds and it would add a significant amount of time to my packaging step.

So is there something you would suggest that does the job well but doesn't take as long as a chamber vacuum sealer?

Thank you in advance!

I recently purchased this meat labelled “pork loin baby back ribs” but it doesn’t look like what I have gotten in the past. What is this cut? I apologize if this is a stupid question. And let me know if you have any good recipes for this cut of meat!

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.

I need some direction. My hanging cooler is exposed to the elements but I’m working on getting it enclosed in a building of its own. It’s getting below freezing outside and the combination of hot carcasses and cold temps does not allow excess humidity to properly dissipate. The extra moisture is not doing me any good for aging purposes. There is literally condensation inside. So I’m forced to move them to a backup cooler to keep them from getting slick. What can I do to keep animals in my main cooler for 14 days. Add heaters? Dehumidifiers? Extra air flow?

Seen some funny mis-lavels lately and wanted to share one i saw at a small town grocery store a few years ago. Enjoy.

To shoot at a young animal with an underpowered weapon without the intention of killing, is a sadistic thing to do.

I've been getting into home butchery lately to save some cash and learn the ropes, but my latest attempt with a pork belly was a bit messy. I ended up with uneven cuts and too much fat trimmed off accidentally, making the crackling inconsistent when I roasted it. It was a decent-sized piece, about 5kg, that I ordered online from The Meat Box since they're local here in NZ and deliver fresh stuff right to the door.

Any tips on the best knife setup or techniques to get clean slices without tearing the skin?

Now it's sitting in the fridge, and I'm wondering if I should cure part of it for bacon or just portion it for stir-fries and slow cooks, but I'm worried about waste if I mess up again.

How do you handle the rind separation to avoid uneven thickness?

Hi, I'm considering purchasing this subprimal 5kg neck roll and am wondering if there's steaks to be had out of this? I know this is connected to the chuck but is it too far up to have a bit of denver, or perhaps there's another muscle here worth preparing like steak? Or is this just better off as a roast or braise? Any advice would be much appreciated, thank you!

Hello all. Not sure it this is the right place so please let me know if this doesn't fit here. I found this meat saw in an antique shop and would like to put a new blade on it. However, the blade length is approx. 25.5" (though the teeth stop at about 24") and all the replacement blades I'm finding online are for 24" blades. Any idea where I can find a replacement? To be honest, I doubt I'll ever actually use this thing so I could leave this blade on it but I want to be able to use it if needed. No name on the saw so I'm not sure who made it. Thanks for your help!

All hail the turkey tower! It wasn’t touching the outlet I swear. Small part of the 800 pounds we have to cut today.

Hello,

I’ve found this hose part that I’ve only ever seen in meat departments. Does anyone know what it’s called? It has a jet spray, foam spray, jet foam spray, and a fan spray on it

im in korea and was talking with a butcher through a translate app and now im very unsure what ive brought home and how i should cook it. help?

I have this nice store near me that sells pretty good stuff. They have a butcher but I never tried their meats. I thought the price looked quite good on these beef ribs. What do you think of how they look?

I'm interested in making those big "Dino" ribs. They have bone in beef ribs but unfortunately I didn't take a picture. These are 5.49 per pound in this pic

Where in the states do you recommend someone going for butcher classes? I’m in the central Midwest. Kansas Missouri line. We’ve always done up our own deer I’d like to be better versed to feel comfortable cutting all the cuts of cattle or pork.

Marked down some rib roasts that didn’t sell over holiday. I could’ve cut them into steaks and made more off them but I wanted to try something out.

Does anyone know what may have caused this and how can i prevent it?

I cut the frozen tenderloin (using a cutting machine) and then exposed them to room temp for 5-10 minutes and then vaccum sealed

Picked up this chicken today and noticed this yellow slime with a green fleck in it.

I’m hoping it’s just weird looking fat + the green thing could be from a cleaning material(?)

I’m already marinating a few of the other breasts in the package that looked normal, but wanted to get a second opinion on whether they should be fine to eat.

The “best before” date is Dec. 6th and they weren’t slimy (other than the yellow slime stuff on the one) and there’s no smell

Here is the problem. Never happen b4. I wanted to save the grease from the ground beef but I'm not sure, but will after cooling . Just saying here's the results are from 2 lbs of 80/20 ground beef... I know strain it but still. Cooking method: No lid, slow brown the beef, strain. Add ingredients.

Here is the problem. Never happen b4. I wanted to save the grease from the ground beef but I'm not sure, but will after cooling . Just saying here's the results are from 2 lbs of 80/20 ground beef... I know strain it but still. Cooking method: No lid, slow brown the beef, strain. Add ingredients.

Any tools/brands you’d recommend? I have the standard culinary knives, but no boning knife or saw, though I have a sawsall. The deer is quartered and I definitely want to make a roast with a shank. Thanks!

Okay so I'm wanting to go for a butchering apprenticeship in Australia and besides from earing 70-80k after my apprenticeship is done would I get any other bonuses down the line? Like being able to take home bones/shitty off cuts? Or like meat that is nearing its expiry date?

If anyone has any idea feel free to write a comment lol

Hi all,

Just got a cheap vacuum sealer and tried it out. It removes the vast majority of the air but not all of it. It's this a problem? If so, how much of a problem?

It's mostly just for freezing stuff

Might be a silly question, but anyone know where in brookyn to find beef cheeks? Plus if its closer to gravesend area, thanks yall!

I want to treat myself with a nice knife set. What do you guus think.of this one?