r/Butchery

Was advertised as £110 of meat but I'm pretty sure it's closer to £70's worth.
That said I only paid £60 including delivery so a small saving.
Got 1.5kg of sausages I would never buy again as the meat content is 69% which is awful imo.
The dates are good enough that I didn't have to fill the freezer with it all.
Total haul was :
Beef Roasting Joint 800g (Intend to cook tomorrow, Sunday)
2 Prime Sirloin Steaks 400g
Gammon Steaks 800g (4 x 200g, had these today, they were fine but we are not big eaters of gammon so not sure how fine),
Pork Loin Joint 1kg
Chicken Breast Fillets 800g
Diced Chicken Breast 600g
Pork Loin Steaks 600g
Lean Steak Mince 400g
Chinese Chicken Drumsticks 1kg
Pork Sausages 1kg
BBQ Chicken Wings 1.0kg
Cumberland Sausages 500g
Prime Back Bacon 1.0kg
Black Pudding Stick 450g

The last pic the gammon looks a little discoloured but it had been under the grill for 5 mins before I remembered to take a pic.
They were roughly cut though.

Anyway, I was tempted by what could have been a good bargain and I'm not unhappy so far with the deal (I'm just a poor working man with a family, not a butcher or chef).

Thought I would post it here for info and maybe some feedback or advice on future purchases.

Just look at these dutch rib eyes at a chain store here in the Netherlands.

Had one long ago it was really not good.

Whats is your opinion ....

There is one that looks okayish but i aint spending 13.84 euro for that sad okayish piece.

You can see the spots on the lamb when I first took it out are there but they aren’t darkening until I let it be in fridge. Is this spoilage? The smell is stronger than what I usually get when opening up lamb but I’m not sure if it’s due to it being vacuum sealed or rotten. It’s tricky and I can’t fully decide but the fact that I’m on the fense might mean something

Hi all, I took this meat out of my freezer that’s been in there for god knows how long and cannot remember for the life of me what it is. I don’t handle beef a ton so I’m not sure what cut and what the best way to prepare it is. Can anybody please help me identify?? Was going to use it for dinner tonight if it’s edible so Greatly appreciated. (There are 4 pieces)

Cut the cap off a top butt and this fell off the cap fat in the process. Didn’t seem to be attached to the meat. But it’s hard as a rock and I’m assuming is a tumor? I’m not sure.

This is my third time in about 6 years getting a 1/2. Apparently this is 275lbs. I think i am missing beef, especially steaks. Wife says im crazy.

Cut list:

Beef top and bottom round roast

8 sirloin steaks

6 chuck steak

3 sirloin tip steaks

8 2 lb chuck roasts

1 flank steak

1 skirt steak

10 filet mignon

3 ribeye steaks

8 new york strip

1 4lb rib roast

Short ribs

My dad wants to sell it to my aunt and uncle for their deli shop. They’ve been loaned it for a while and I’ve been tasked to look for the model so we could get a price estimate, but I’ve ran into an unexpected roadblock.

The model/serial number is gone and I tried to search everywhere for it to no avail. I went to the Bizerba website to see if its listed, but I cant find any that match it one-to-one. The closest I can match this to is a Bizerba SE8 and SE12D. But the base is thicker than the SE8 and it doesn’t have the built in scale like the SE12D.

It’s able to switch to manual and automatic with the leaver and thats what’s been the hardest to find when it comes to trying to match the models. I barely could find any in google images and by searching.

If anybody here is able to identify the model I’d be sincerely greatful.

These bone-in pork chops I have are just about 1” thick, sometimes I buy 1.5” chops.

I always dry brine a day ahead when I can. I also try to take em out 3-4 hours before I throw on the grill-which is about 15 minutes. Sometimes for the extra thick bone-in chops I’ll throw it in the oven at 275f for 20-30 minutes to get the bone and the internals warm before finishing off on the grill. They always end up around medium well or a little more.

My question is why is the meat around the bone is really bite tender after only 12-15minutes on the grill but if I grill up baby back ribs it takes about an hour and 10 minutes(205f on the ribs) to reach similar consistency? I also always keeps the membrane intact. Also another thing, say I cut up a rack into individual ribs and grill it still takes 45 minutes for about same consistency as the chops.