

Advertising as Chuck eye steaks. Are they?
My basic understanding of chuck eye is that it has a natural seam in the middle.
Educate me please.
Thanks!


My basic understanding of chuck eye is that it has a natural seam in the middle.
Educate me please.
Thanks!
Something nice for the weekend dinner.
Prime filets and ribeyes. Got some twice baked potatoes and pasta salad to go with them. Nice dinner for the weekend!
I just bought pork hind leg at our local supermarket and saw this. It doesn't smell bad but it smells different from other meats in the batch. I tried googling it but I can't find the answer. Thanks!
Our chef/owner is a hunter, and season has started…which means coming in to three of these chilling in the walk in!
We got a bunch of these at the nonprofit I work at from our local food bank. Ai says it’s a brisket but it looks huge to me. I seasoned and smoked it like one and it came out pretty good, but it just seemed a lot thicker than brisket I’ve had before.
Getting some barrels ready for the weekend. 190A is a beautiful thing.
over the summer I am planning on buying a whole pigs head and deboning it or boiling it? I have never done anything of the sort before and was wondering if anyone would have any tips? thanks
Chuck eye steaks, denver steaks, chuck steaks and Roasts.
I’m processing about 80 lambs. I typically just cut them up into 4 pieces and let the customers take them. However, I’m getting a lot of push back from my customers about wanting the meat cut up. I don’t have a bandsaw but I’ve seen how it can pull the meat when it’s warm. Any suggestions on how to pull this off? Or tools to purchase? I’ve never used a flash freezer but that’s one idea I was thinking to make it work but how long does the lamb need to sit in there for before it’s ready for cutting? Anyways any help is appreciated.
Hello I have a question for this Reddit. I am buying a whole NY loin and I plan on cutting it on May 28. I am wondering if it I buy it tomorrow should I put it in the freezer? Then on Saturday night do I take it out of the freezer put in fridge and cut them up Sunday morning?? For it cook around 4 or 5 please help only have done it once and the sale ends tomorrow!!
Can anyone guess the beast ?
Recently moved and don’t have easy access to Costco and this is my favorite grind of beef. I would like to support my local butcher and get this style of ground beef from him, but I don’t know what type of grind to request.
Hello everyone,
Let me introduce myself: I’m a French butcher with several years of experience in traditional butchery and meat cutting.
I’m seriously considering moving to the United States with my family to build a new life there.
I would like to know if any butcher shops, meat markets, processing facilities, restaurants, smokehouses, or food companies in the U.S. are looking for motivated foreign workers with experience in the trade.
If you know of any companies hiring, any states where this profession is in demand, or any useful information on the subject, I would be very grateful for your help or advice.
Thank you in advance to everyone.
i bought pigs feet. is there a way i can cut these? i want to cut them in half for my dog. can i use a sharp knife? an ax? or do i need a saw?
Hello, I wanted to ask a question about what would be a good machine to dice taco meat . I own a small grocery store and have recently been getting more orders for diced meat for tacos and wouldn’t want to burden my butcher so I thought if I could buy him a machine to make it easy but don’t know what to get. Thank you and sorry if it’s a stupid question I just wanted to ask someone with experience.