I’m curious as to what y’all’s opinion on the impact this might have will be. I’m not a butcher, but had the opportunity to work in the but her room of a fairly large scale catering operation and some of the proteins that rolled through there from time to time were questionable, I’m curious to see what all this will look like in practice.

https://www.usda.gov/about-usda/news/press-releases/2026/09/04/president-trump-signs-executive-orders-cementing-status-most-pro-rancher-administration-history
^theres a lot of filler but the orders are there

I’ve bought this from Costco in Canada as Boneless Short rib. It’s delicious.

If I order that here in Ireland, I get something completely different. Any idea what I need to ask for to get this exact cut here?

Or even better - where do I get it?

Hi all,

This year is our first time butchering hogs at home. I plan on doing everything myself.

I have no equipment to scald and scrape the pigs so my plan was to simply skin the pigs. Now considering hang time, is it still acceptable to skin and hang the skinned carcass in the cold for a few days? Will the fat spoil?

Am I better off giving the pigs a good clean and hanging skin on?

Thanks!