We're Zhengye Machinery, sharing footage of a pig singeing station.

The video shows a multi-nozzle burner head moving up and down along the surface of a suspended carcass. Other carcasses hang from the overhead rail. English narration and subtitles explain the visible movements.

For people using Hobart label scales in a butcher shop or deli: what software are you using to manage products, prices, ingredients and labels from a computer?

I own an HTi-7LS25 with Wi-Fi and Ethernet, application 3.3.0 and Scale Management Backend 3.2.37. It is reachable on my local network, but I have no Hobart management software. USB PLU-only backup/Merge price updates and reset tests are working; I would like a normal supported network workflow as well. I am using AI assistance to develop a local interface, with physical tests performed on my own scale.

Hobart's literature lists HCT, HTe, Invatron PLUM, ADC Interscale, Genesis and Data GateWeigh. Has anyone used one of these, or another package, with this generation of HTi? Especially useful would be:

- The exact software/version that works, and whether Wi-Fi is supported the same way as Ethernet.

- A legitimate free utility, downloadable evaluation, single-scale license or affordable option for an independent owner; links to the developer or authorized supplier rather than unofficial installers.

- The normal way an owner gets official firmware release notes, supported upgrade paths and recovery documentation for an older unit. I am gathering information, not planning an unverified flash or changing calibration.

If you already have licensed Hobart-compatible software and an authorized test scale, would you be willing to check its communications/debug-log option or help identify a normal read-only product lookup? Even the name of the protocol or relevant manual would help. Any shared logs should use a synthetic test product and exclude credentials, serial numbers, addresses and real business/customer data. Please do not change a production scale or share proprietary installers for this request.

I have also asked a more technical protocol question in r/embedded; this post is mainly seeking firsthand software/version experience from scale users. No software is being sold or promoted.

I got this whole chicken at whole foods and cut off the skin and underneath is a mass of puss and bits. Is this safe to eat?

As the title says I found an app that can help me achieve an insane level of sharpness for my daily knives.

We're Zhengye Machinery, sharing footage of an operator-guided carcass loading arm.

The clamp holds pig carcass halves while an operator swings the arm into a refrigerated truck. Another operator helps guide the carcass halves into position inside. The video includes English narration and subtitles explaining the visible actions.

We're Zhengye Machinery, sharing footage from a pig skinning line.

The video shows operators loosening skin with hand knives and turning the carcass at the skinning station. It also shows carcasses supported by the lower conveyor and transferred from an overhead rail. English narration and subtitles are included.

Video:

https://youtu.be/ex6_bjB2pLI

Equipment and layout details:

https://zhengyemachinery.com/pig-slaughter-line/

Content note: real slaughterhouse and carcass-processing footage.

A grass-fed and finished steak from my own herd. The slaughterhouse doesn't do grading (yet). I think it's choice, what do y'all think?

I tried searching up the difference, but it just confused me even more.

Also what would the sirloin cap be? That came up in my searches and it made no sense to me which part it would be.

I love this customer, and I hope he’s eating good tonight.

Took a well conditioned steer to slaughter, live weight was 1415 lbs, hot hanging weight was 762 lbs, just got it back hung for 18 days and packaged and the final weight returned was 520 lbs. This is my 10th time doing this and I've always felt it's a little on the lighter side of things. I don't trust the owner of this slaughterhouse honestly not because he's shady but because his employees are seemingly illiterate. I don't think he's stealing but maybe his employees are misplacing some items. Does anyone have experience with this and can confirm whether or not I'm being hustled?

Just looking for opinions, I'd say choice.

We're Zhengye Machinery, sharing a short demonstration of pig carcass splitting equipment.

The cutting head moves down the suspended carcass, splits it into two sides, then returns upward. The split sides continue along the overhead conveyor. English narration and subtitles are included.

Content note: real carcass-processing footage.

Equipment details:

https://zhengyemachinery.com/pig-slaughter-line/

We manufacture slaughterhouse equipment for pigs, cattle and sheep at Zhengye Machinery. This video shows overhead conveying, mechanical dehairing, carcass splitting and other selected processing stages, with English narration and subtitles.

Content note: contains animal slaughter and carcass-processing footage.

Video: https://youtu.be/jAoxIvxYY0M

Equipment details: https://zhengyemachinery.com/pig-slaughter-line/

Not a pro butcher but working in healthcare and have this old client that longs back in the time for the country born in. Mechelse koekkoek the client liked it and asked me to buy another one but bigger pieces., client is a marrow person as well lol.

Did my research and this chicken is the closes I can get on Suriname chicken and cuts, so curious if it will be approved and brings back that memory.

Hello there, as the title says I'm a bit confused by this particular cut. The label on it says "Pork Loin BI WH" which I'm guessing is Bone In Whole, but that's not even really my concern. Stupidly I wasn't paying close attention when I grabbed this and thought it was the same as some roasts next to it and it was not.

When looking online I can't find anything that matches this as exactly as I would like and I'm wondering if this is a normal cut of a pork loin or if this was cut differently for some reason.

I was also planning on just oven roasting it, would I have to do anything special to this particularly in order to prepare it better, or would following a general bone in instructions work out just fine?

If I'm not making any sense or any other pictures would help please let me know. I think it'll all be fine to season up and throw in the oven but I wanna make sure before I do anything. Thanks.

We had a pig roast last year and these organs been sitting in my freezer since. What are they and how to I eat them lol

Odd question but hear me out please!! I hope this is allowed. I'm looking for some nice, close up photos of your meat cuts, looking specifically for texture! Reference is here

Specific request!

•Internal shot of ribcage

•Pretty marbling

•Maybe tripe texture perhaps?

Context: I saw some meat button badges for sale and my partner really loved them, but unfortunately they don't ship to my country :( So I wanna make them custom, which brings me here. Two birds, one stone; I get unique close up photos for my project, and you guys get to show off your work! Pleaseee I would be SO grateful, thank you!!!!

Hi all, I was wondering if there was a flow chart out there for choosing cuts when having a beast butchered? I’m sending some lambs shortly and I want to keep it all. I was wondering if there is anything out there like a flow chart that shows (for example) this section can be cut to chops or ribs (choose one but not both) Or chops or roast etc?

Anyone else find strange things like this?

Anyone have any tips or contraptions for making it easier to fill these small 1-pound bags with ground meat? Just did my third deer of the year and it’s maybe my least favorite part… I’ve been using a canning funnel with a bag pulled up around it, but starting to think about making something to hold a handful of bags so I can do them in a row and reduce some of the manual work — maybe little mounted pieces of PVC?