I've been working at a small market for around 6 months as an apprentice. But don't feel like I'm learning enough, and feel like my boss is dragging his feet teaching me. Should I just wait it out?
I bought this as Porterhouse. Last time I had it from a butcher , it was a huge cut, no bone and tender enough to cut with a fork. Don’t get me wrong. This is a deliciously huge and tasty steak but lacked as much tenderness.
What did yall have on sale for the holiday?
Any recommendations on knifes the ones work provides are pretty crappy?
Hello all, need advice on best ways to process beef. The most I've done is process bulk chicken from Costco and looking to buy bulk meats after getting a deep freezer. The only local butcher near me in the pnw has pre frozen meats that are shipped from out of the area. As of now, I really like to cut and portion the chicken thighs/breasts and vacuum seal them after applying a rub to them, and I was wondering how that would apply to beef. I see beef tenderloin and other large cuts of beef at Costco not previously frozen and would like to buy them in bulk, but not sure if it is better to buy bulk at Costco and I could throw a rub on it and then freeze or if I should just buy pre frozen and then thaw+ add a rub later.
I'm new to this so any advice is appreciated!
I bought a 2 pack of ground turkey at Sam's club. Each package is supposed to be 2lb net weight or 32 oz. One was 30oz and the other was 30.4oz. How much variance between the labeled weight and the actual weight is allowed?
Is there a way to fix this? Or should i buy a new one?
Why are Walmart’s cuts of meat so tough? They look good in the pkg, but try to cook them or slice into them or take a bite, and they are so tough. I walk away, thinking things will get better, and they don’t. Some toughness every time. Don’t their butchers know how to properly process meat?
Just got a new position at a whole-animal shop. Going to be breaking cows, pigs, lamb, and poultry. Also will be working in production as well as manning the counter.
What work shows or boots do you recommend? I’ve been relying on Shoes for Crews (nice budget brand, but I’m going to need an upgraded)
Got grocery from metro on chemong rd Peterborough delivered. When I was putting them away the smell hit me so bad I gagged hard. Got my money back through instacart and reported them. You cant sell rotted meat and think that’s ok and why the fuck didn’t the guy shopping smell that? Disgusting. 🤮
Hello everyone ! i'm 23 and i'm finishing my training in France (a BP in butchery), i'm going to have the result of my exams next week and i was wondering about my future.
I want to work abroad but i don't really know where are the best opportunities for my career and i want to discuss about it if anyone is free !
I went to an ayce place and ordered their A5 Wagyu Lean Meat. It was incredibly dry when cooked medium rare. Is this real A5, or did I just get a bad A5 cut?
I do not do not do these things nor do any people I work with. These are just things some old timer butchers at the shop have told me they have seen.
One meat manger would sell this as skirt steak. It is the cap of a top round trimmed and cut into these strips, sometimes butterflied. To the untrained eye it kinda looks like skirt steak. If you cook it like skirt you will be chewing leather.
Another meat manger sold ground bork (beef and pork) as ground veal.
Any other crazy deceptive things you have seen or heard from butchers?
I would appreciate any suggestions where I can sell this. It's never been used and it's from my Dad's butcher shop in the 1980's.
Have cooked many brisket over the year but never had one with such a large piece of fat, would like some advice on cooking it before I put it on the grill.
JOKE the title is a joke. These are some prime strips we had at work the other day. I just think the amount of posts in this sub asking "what's this cut" are hilarious. Especially because it almost always ends up being a chuck roast. I think one of my favorite things ever at work is when a customer walks up and asks for "a roast" and when I ask "chuck roast? or something else?" they look at me like I just asked them to do rocket science.
Anyways, I haven't posted in this sub before, but I've been a meat cutter for about five and a half years now. Started when I was 20/21. Just wanted to post something because I've been lurking a while
Been seeing these more and more on the shelf, Kroger butcher says they aren’t cut in house. Where is this cut located and why the different appearance than typical loin chop?
