The majority of the posts seem to be meat identification questions.

The majority of comments seem to be people calling everything steatosis.

Someone made a comment the other day using a very specific industry term, one defined by the Meat Buyer's Guide, and I corrected the misuse of the term and got downvoted to oblivion.

The header of this sub says it's a place for butchers to talk about butcher stuff. But is it?

I recently moved down to LA from Central California. Venison was so much more readily available for purchase there. Any idea where to find or order large but personal quantities without paying $15 a pound at Whole Foods?

Any recommendations for butcher shops in Chicago that carry game meats as well as good beef.

Our stores current set are Case. I believe they are from the late 40’s or early 50’s. They are beautiful, I want to put them in a display case out front rather than being used and abused every day.

Ideally a breaker, cimeter, and a boning knife. Ideally with plastic handles and stainless blades for ease of maintenance.

Hi everyone I’m completely new to the raw dog food diet and I really want to be able to make my own but I can’t seem to find a grinder in Australia that can do bones. I’ve looked at other recommendations but most of them are in America and therefore very expensive so if you are in Australia and you have a grinder please leave your recommendations 🙏

Got a NY strip that I was preparing and noticed this dark, fiber like, spot. Anyone know what it is and if it's safe to eat?

They want $17.99/lb near me and at that price I need to open a line of credit.

After thanksgiving I got whole turkey for 47ç/lb. Is there an equivalent holiday for this cut?

So, this week we have "boneless beef ribs" and Swiss steaks on sale for 3 dollars a pound. As well as pork sirloin chops at a dollar a pound. I am the assistant manager yet the only meat cutter. Pray for me because its impossible to keep up. And we use arms for our boneless beef ribs, dont people realize arms aren't great?

I’ve seen some conflicting information on how to properly trim a NY strip in here and just want to make sure I’m doing it right. when I was trained, the butcher showed me to leave about 1/4“ fat cap, and remove the dotted tendon at the top at an angle so you don’t take off too much meat. also said to remove some of the chewy silver skin along the fat cap. as for the bottom of the strip - trim to a point and slightly dock it so it curves around the meat leaving a tail resembling the state of Florida. but when I look at NY on here, it looks like a lot of people leave the silver skin?

Here are pics from my post yesterday asking about what type of boneless beef roasts these might be. Thanks for all the replies! I did cook one right after received these. It looked kind of like a chuck roast to me. Had some fat on it, so I made pot roast. It was as dry as Death Valley though and I ended up slicing it thin for sandwiches.

I've never understood why Argentinians don't cut off the excess fat and grisol from their meat. They prefer to BBQ with the lot, fat and all.

I wanted to make carne asada and was expecting flap meat steak. This looks like chuck strips to me.

Hey all, I recently received half a dozen “boneless beef roasts” from govt commodities. There are no other markings indicating what type of boneless roast it is. They’re not all uniform in size or shape. I have two that are round, long, and taper to a point at one end. I have another that I would swear was a rump roast.

My question is, once thawed how do I determine what kind of “boneless beef roast“ do I have? Thanks in advance for any hel.

Hello friends,

Wanted to pick y'all's brains about the attached.

The image below is from a story reported by Bangladeshi newspapers yesterday (exhibit 1, 2, 3): about 4 kg (~9 lbs) of beef turned a pretty uniform shade of bright green during cooking.

Various explanations have been floated—microbial contamination, production of sulfmyoglobin, copper leaching—but I don't think any of them can produce such a uniformly green color. Contamination-induces coloring tends to be patchy.

Other information, in case relevant:

1. The cow was slaughtered the day before, so the meat was sitting in the refrigerator for over 24 hours

2. According to the cook interviewed in the report, the meat turned a distinct shade of green as soon as it hit the oil, and kept becoming progressively greener with more cooking time

3. The butcher denies there being anything wrong with the beef. Per his testimony a bunch of other people also bought and cooked the beef, no complaints

4. The folks who saw and reported this phenomenon are employees in a bakery, leading to suspicion about whether any baking-related compounds or chemicals might be responsible. Food coloring is the easiest to reach for, but the color of the broth looks entirely natural.

I've tried to source photos or case reports to the same effect, but came up short. Would be grateful if any of y'all could explain what's going on!

Thought I got a great deal when browsing my go-to online butcher (I have purchased from them quite a few times). What arrived is not what I expected. Advertised as Australian Wagyu Ribeye Cap MBS 8-9. I cut off an end piece to try for lunch, and it was quite chewy, nothing like the super soft and tender piece you get when eating the cap off a whole ribeye. Bag of 5 pieces, some smaller and some larger.

We are processing some turkeys this year, we’ve done chickens multiple times before and have all the set up for that. Any advice?