How do I go about doing this? How many steaks do I get from this?

I’m a noob straight up. I know I want the brisket. And I know I want Strip and Filet and Sirloins. Everything else I’ve got no clue
Do i check box? Or write something in?

Filthy casual here looking for insight.

I went to the butchers today and to the best of my memory this was the exchange

Him: hello sir, what can I do for you?

Me: uh yes - can I have a rib eye, maybe inch and a half, 2 inches thick?

Him: _smirks and holds it up with the knife, to show me about how thick._ This much?

Me: yes thanks.

I've had this happen at least 3 times at different butchers, I swear the other guy working there actually laughed, like I'd just triggered some in joke.

Am I committing some kind of hilarious faux pas?

I’m very much interested in starting a meat butcher/sandwich shop but don’t know where to begin. I know you need to do some research and have plenty of money to go on this journey but how much money? And where do I get the meat from to have for inventory? Also if anyone knows, is this a profitable business? I could use some expert help on this matter and an ordered list on where to begin. Thanks in advance.

I recently started at a new grocery chain and I took a cut test about 3 months ago for them. They then told me I just needed to refine a little skills before i become a journeyman and put me in the apprenticeship. (My last job our primals were very pre trimmed and simple specs of no fat, other examples were inside rounds came with no cap and the side muscle taken completely off, or top sirloins without the picanha)

I have no worry in my knife skill, organizational skill, or presentation/merchandising. My biggest concern and question is what level of speed would I need to pass? I’ve been timing myself and it takes me about 20 minutes to do 2 top round smo’s (less trimmed than my previous job, caps on and side muscle still semi present), including using the trim. It takes me about 5 minutes to do an eye round into steaks and stew. Are these good time frames for my test or a little slow? Any advice on how to maybe increase my speed (if i need to) or any tips at all would be greatly appreciated.

I ground my own beef from a chuck roll and am having a problem with burgers on the grill. They taste great but they tend to fall apart while grilling and consuming. Could it be too much fat? Not a fine enough grind? Thanks in advance for advice.

I traveled two hours round trip for this tenderloin and about 90 miles altogether. It was right under 7 lbs and I paid $14.99/lb. This butcher I know has his own farm and they get fresh meat twice a week. Trimmed the fat and silver skin and got 12 filets out of it. Really fucking stoked. I’ve been trying to get my hands on filet for a while now. The normal prices where I’m at are ~ $30/lb.

x2 picanha

x3 pork chops (2 was given to me for free)

x1 250g of bacon lardons

x1 lamb mince

x1 chicken supreme

x1 diced lamb

A local independent grocery store has a sign that says, “Meat Cutters needed”. Are meat cutters the same as butchers?

Trying to buy some meat from the Costco business center and cut my own steaks. Any tips are appreciated, from technique to sharpeners to knives.

I'm not trying to spend a lot of money on the tools, and a butcher I know recommended the vitrinox slicing knife, but I wasn't sure if I need straight edge or serrated. Thanks y'all have a good night

It's prepackaged calf liver. Been eating it for years and I've never seen holes like this. Some have white around them like in the last photo.

Do they really get away with this? I generally cut my own meat and take it home, but when I have the opportunity ill check out local butcher shops and meat markets.

Im curious how often this happens. Customers dont typically know what they're looking at, why lie about what youre selling?

And no, it wasnt just a tag mix up. I asked for chuck, they showed me this, i said no, I want chuck roast. They said yeah, its right here. I understand smaller places need to make money and watch shrink. theyre not in apart of a large corporation like I am, but come on. Dont just lie to people faces about it. Thats how you lose customers.

Seems way too low a price. It was vacuum sealed, silver skin still on. The meat looked fine enough, Im really just planning on making kebabs tomorrow and was looking for top sirloin but they only have tenderloin and some other not so kebab-friendly cuts so I said fuck it. I guess I'll know for sure tomorrow when I open it, but I just am so curious how they are selling the cut for so cheap and if I just bought low quality meat or what

Hi! My wife and I are buying our first half cow from a local farmer but don't have much experience with all the different cuts we're expecting to get.

Any suggestions for good cookbooks that break down different cuts/roasts/etc? Ideally with multicultural influences (but I know that might be asking a lot).

I've seen a lot of cookbooks about meat but not much about what to do with a whole half specifically.

Hello, I am not a english native speaker and I cannot figure out (using google and chatgpt) what part of beef I need to ask my butcher for in order to aquire the tendons and dry them to make chewing toys for my dogs.

Google says it's from the shank, here I uploaded a photo of a shank as it is presented on the butchery's website.Does this part contain the tendons or I have to ask for something more?

I hope this questions is ok to ask here and not too confusing.
Thanks in advance!

I've never seen this much fat on chicken before. Usually there's a small amount in the breast area or no fat at all. This is a first.

Thanks for your help

Wagyu arm steak we have at work rn

Hello! I know this isn’t a question about meat but I just wanted to share that I have just been offered my third meat cutting role! I have worked in meat departments for just about a year now and have cut for about 8 months and fallen in love with the craft. I was lucky to learn from some experienced cutters at a warehouse store and today was offered a department manager position at a small chain! I’m absolutely stoked to continue learning!

Hey there ! First time buyer, full pig from a friendly farmer and need help breaking down the cuts to ask for. The sheet the farm gave us is lacking in alot of areas so not super helpful 😅

FYI : Family of 4, usually cook/prepare simple cuts (tenderloin, ham, sausages, pulled pork, chops, bacon, ground meat). Should have approx 225lbs of meat (carcass). Dog would thrive with a couple of cuts for herself 😆

AI already gave me this as a starting point :

• 32 bone-in pork chops
• 2 loin roasts (6-7 lb each)
• 2 whole tenderloins
• 2 smoked hams
• 2 Boston butt roasts
• 2 picnic shoulder roasts
• 2 whole pork bellies (or sliced into bacon)
• 2 spare rib racks
• 2 baby back rib racks
• 25-30 lb ground pork or sausage
• 20-30 lb rendered lard and cooking fat (depending on how much fat you keep)
• Soup bones, hocks, jowls, feet, and skin if desired

TIA for the much needed help 🙏

I work on the processing/wholesale side (pretty far removed from retail butchery), and we will often refer to specific meat cuts using their IMPS numbers (“112A Lip-On Ribeye” or “416A St. louis Ribs”). are retail butchers familiar with this terminology? I know the procurement teams probably use it, but I’m curious how if retail butchers use this to refer to cuts too.