r/Butchery

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.

What is this? Is it safe to eat?

Ask for chuck eye steaks and spent 10 minutes going over what I was looking for. He needed to get his cutter, and when he said cutter, I knew what I was working with. What do I need to ask for exactly so even someone who doesn’t break it down knows what I am talking about. This is what I got, tastes great but the left one has a strip of fat that really ruined it for me.

This is how we do it here

I carpool with my buddy to work and he brought me along to Costco. I sifted through a few and chose these. He said they'd be chewy and too fatty. he said those big veins of fat aren't marbling rather just excessive chewy fat. He said it with so much conviction it made me question my choice. Was I wrong to choose these striploins?

I'll be cooking 2 tonight on the grill or in cast-iron and sous-vide the other 2 and freeze for later. Should I trim any of the fat cap for either of those cooking methods?

Part of me thinks I chose the best of the few I looked at, please correct me if I was wrong.

A little over an inch thick. Approx 3lbs

I just got home from my second day of training for Slaughtering Operations NC II. For someone like me who doesn't have any prior experience in this industry, I can say that this is actually... different.

First, I don't have any issues with the process or with any of the people who are in this line of work. I just want to share my current experience as a trainee.

So before I got to the slaughterhouse, my expectation of myself was, "Kayang kaya ko 'to, iba sa trabahong nakasanayan pero matututunan ko din 'to eventually." Oh boy, I was so wrong. Physically and mentally, this kind of job will test you.

They told me to learn evisceration , how to properly remove the parts inside (laman loob) from the rectum to the throat in one go, ng walang putol. Which I thought, wow, it's cool, a bit gory but really manageable.

Then my teacher told me to try other processes from the start. I can observe, but they also encourage me to learn the actual handling of the animals.

So, I got to the station, which is Stunning (making them unconscious) to Sticking (slitting their throats to get their blood). I was calmly watching them do their work when they suddenly asked me to do it myself, which I gladly said yes to because "why not? I want to learn."

But the experience between Evisceration and Sticking is totally different. The first two live pigs I killed rattled my whole body and mind. I can imagine how pale I was, and my sweat was not from the work but from nervousness and stress. My instructor even said, "kinakabahan ka no?" which is true. I was terrified lmao.

I can still feel it up until now while I'm typing this. I'm still nervous, like my whole body is nervous.

It's their eyes. Before I stun them to make them unconscious, I can't seem to break eye contact between me and the animal I'm about to kill. I need to divert my attention to other parts of the animal's body, but I can't.

At that moment, I gained a huge respect for the people who work in this industry.

I still plan to continue training, though. Really cool people.

Last night, my batchmate accidentally popped some kind of huge cyst at the center of the belly, and the pus exploded on him. It really smelled bad. ang langsa haha.

Hate processing this time of year but the pastures looking a little rough for the number of mouths. Fatty sausage sow. Ill have some extra for the fall.