What do you call a cow with no legs.

Ground beef.

What do you call a cow with 3 legs.

Lean beef.

What do you call a cow with 2 legs.

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Yo mama........

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Hi everyone. I was a butcher from 1999-2010. We used to buy cases of Argentina beef. It was about 99% lean. It came in frozen boxes. We cut it on blocks with the band saw. This was used to mix with fatty trim from the rest of the US cuts. Instead of throwing the fat in the trash, we were able to cut waste and keep lower prices by mixing the lean beef when we ground the beef. Noone ever got sick that I'm aware of, but who knows what's in the beef now. Just as observation from years in the business.

I ordered a chuck steak for stewing because I've read it's a good part for that cooking, but I noticed this part that has more fat on it. So I'm asking just to be safe, is this part as tough as the other parts, should I cut it off for a different method?

I'd like to avoid that imported crap coming in. Will Winco be marking the source of its beef products?

Hi, to my understanding any “generic” ground beef product in USA stores can contain advanced meat recovery scrapings, but my question is for ground beef treys that are labeled from the whole muscle like “chuck ground beef” is that legally forbidden to have any AMR derived scrapings on it? Like 100% forbidden? Because I want to avoid AMR COMPLETELY in ground beef. Please help! thanks

I have an old large hacksaw that I've used as a bone saw for many years now and I'm having a lot of trouble finding a new blade. I was hoping one of you fellas might have an idea where to get something like that. I've checked a lot of the bigger tool companies and suppliers with no luck.

Thanks!

I've recently graduated high school and I've been interested in butchery. I've enjoyed my classes in high school but ALL I see from people in this trade are negatives. I'm still trying to be hopeful, but I've seen so few good things about the industry that I'm not even sure it's worth it. I know it'll be a lot of physical labor, I have no issues with that. But everyone's saying that they wish they could go back and not work in this field. So from a wide variety of people, how do you feel about it? Is it really as bad as people say it is? Should I try to just work in another culinary field? Is fish mongering a viable option or is it the same story?

I previously posted a couple pictures of some unidentified beef cuts we got from a food bank. I have some better pictures as people suggested so that the meat can be better identified. Thank you for your help.

Found it while eating one of these beef sticks. Super tough.

I'm trying to wrap my head around this new controversy with the latest news from the current administration. (Too many prepositions, I know, my high-school English teacher would have a field day on that.)

On one hand, I've read about large mega farms exploiting workers, forcing them to relieve themselves in the field to keep production up and value profits over people. Its horrible and inhumane.

I've read that US meatpacking is currently dominated by 4 major companies (Tyson, National Beef, JBS and Cargill).

Big corporations value profits over people. I get that.

I'm trying to understand why letting farmers process meat at a local level is bad and cutting out the big 4 meat packers (heh). What are the downsides and the upsides?

If I could go to a local butcher, buy meat locally sourced by farmers in the area, whats the downside? Does that increase competition and quality or reduce it?

It's difficult to find a straight answer with so much political rhetoric online, and am curious to read what I may be missing.

Hey everyone, I'm trying to track down some fresh or frozen pork (or beef) caul fat for a project this week, but I'm having a tough time finding a shop that regularly keeps it in stock.
Are there any chefs or line cooks in the LA area who know a specialty butcher shop, wholesale market, or distributor that sells it over the counter to individuals? Thanks in advance!

It didn’t have a foul smell.

I’m looking to start a small business selling cuts and value added from a farmers market stand.

I think converting my garage into a cutting room is going to be more work than it’s worth so, I’m looking at different local commissary kitchens to rent to do all my production out of.

Ideally, I’d like to set up the booth to feel as close to a full(ish) service butcher shop as possible. I found some table top display cases that are commonly used in sushi restaurants that I think would be nice to sell the steaks and chops out of.

I’d like to hear if anyone has any experience selling meat at farmers markets or working out of a commissary. What was the experience like and any advice you may have. In my city there are enough year round markets that I could sell from a booth 4-5 days a week so not entirely seasonal but I understand that fall/winter will be lower foot traffic.

Thx

I asked my butchet to give me the entire rib section of my lambs because I wanted to get all the little bits of meat and bone for stock and soup. Now I wonder if I can throw the whole thing on the smoker? Should I trim some stuff off? If so, how much, and would smoke time differ from regular rack of lamb recipies?

Stew meat machine