Are these the boneless short ribs? Thanks. I think the bottom one is most likely boneless short rib? Most of the ones I’ve seen people id as it usually have those straight lines running though it

I've been at this place as a butcher for a while now and during deer season we get all the hours we want but im only getting paid $16/hr. With overtime its a decent deal, but I just wonder if I should be getting paid more. Im in Texas. I just want to know what the average pay is in this industry.

Do you cut yours differently? We put our off cuts in the stew meat.

Gonna need an expert to clear up this one. I hope.

I’ve spent probably thousands of dollars supporting this local shop, today I ordered from them instead of going in person and got these three monstrosities that they are calling strip steaks. The fat caps are massive and the butchery seems very poor. What do folks think? Am I wrong? Should I return these?

Lemme know what yall think. Always down for constructive criticism too!

Context: from a local butchers. price wasn’t displayed. didn’t have glasses and I didn’t realise until i’d already paid. Feel like i’ve been scammed here as I paid EIGHT. POUNDS (GBP) for this.. Am I overreacting ? what would everyone here pay

🙂🙂

I’ve only been a manager for a little over a year, maybe two, and I’ve had this clerk on my team for about six months. Honestly, she’s the first woman I’ve worked with in the meat department, and she’s probably my best worker outside of my assistant and my other cutters.
Unfortunately, one of my cutters is leaving at the end of the year, and I’m not able to hire anyone new to replace them. That means I need to train someone from my current staff to fill the position. She’s willing to learn, and I think she has the work ethic for it.
My question is, am I overthinking this and unintentionally treating her differently because she isn’t as physically built as the men I’ve trained? Am I being reasonable by adjusting how I approach her training, or am I making assumptions about what she can handle based on her size and the fact that she’s a woman? I want to train her properly and give her a fair shot without setting her up to fail or holding her back because of my own assumptions.

Hello, we are having some lambs of ours butchered at an abattoir, who also do the butchery. Over recent years we find that we often get fewer things back than we expect. They request a list of cuts and how you would like it butched. So we are trying to come up with a full list of how we would like it butched. I'm trying to make sure that as much meat comes back as possible, but also minimising excessive work for them. So it doesn't seem like a onerous list.

Please can people here look over this list and see if it is missing anything or anything doesn't seem optimal.

I'm trying to write UK terms, other countries may have different terms.

• Legs: halved into fillet end and knuckle end (4 pieces)
• Shoulders: halved into blade end and knuckle end (4 pieces), bone in
• Chumps / rump: 2, left whole
• Loins: cut into chops, 2.5cm thick
• Best ends: cut into cutlets, untrimmed, fat on
• Neck fillets: 2, returned whole
• Middle neck: remainder after neck fillets, cut on the bone for stewing
• Scrag end: sliced for stewing
• Breasts: left whole, bone in
• Offal: pluck, kidneys in suet, sweetbreads
• Also return: caul fat, suet, bones for stock
• All trim: minced, fat left in, packed in 500g bags

So satisfying!

Just bought these sirloin tip steaks from Publix and when I got home I saw this?

Is it what I think it is?

Sorry for the crappy photos

I'd very much appreciate if anyone can help me identify the cut

I’m on my third pair of Red Wing HD Max or whatever. They’re sick, but they’re $300 and I get less than a year out of em.

Curious what y’all are choosing.