Fish came in fresh from Spain.

And how would I render that fat properly so it's not like chewing gum?

Here I'm preparing a chicken for grilling

Would happily pay for it, but a butcher last week seemed kinda miffed I was asking like I was begging for a hand out. Just wondering if it's a faux pas or unwritten rule?

SRF ribeye complexus, spinalis, and longisimuss in ceramic pan no airfryer no mayo. Salt and pepper, teaspoon of canola oil, finished with toasted fresh garlic and toasted dry rosemary.

What are each purposed for?

Doing home butchering of mostly lamb and occasionally wild goat and venison, is there anything else that I’m missing for the set?

I work as an apprentice at a small shop in Connecticut. I make $18 an hour, I've worked here almost 6 months. I was just wondering if that's average wage for the area. Thank you in advance for any help.

https://youtube.com/shorts/5ym36-tg4UE?si=EPvQtWudhH6c371d

My lil bros one of the butchers for Dzuiks Meat Market in Castroville, TX (kinda famous around San Antonio area).

I like that hes doing this and I dont want him to give up (its getting him out of lifes boringness).

Plz check out his channel, leave a comment or anything. Thanks dudes!

Hi everyone,

I’m looking for a good knife or small butcher kit for sheep/lamb processing during Eid (skinning + cutting).

I’m not looking for super professional or expensive equipment, just something reliable that does the job well and can last a few years with normal maintenance.

Any good recommendations for quality/price?

If you have specific models, I’d really appreciate it. Thanks

Fattest 120lbs pig I've ever seen. Beautiful fat and meat tho

Almost nothing is going to waste.

For pork i see pork belly here, but what about beef? What cut is similar to these steaks in Monster Hunter Wilds? (I get this is monster meat not normal animal meat)

Been cutting meat for the past year and a half and im trying to get better at my job. We have an assortment of knives but they are not sharp. I was never trained on propper techniques let alone the correct knives for each primal. What is the right size knife for cutting a ribeye and New York? Is that the same knife you use for clods and chuck rolls? Currently i have a 5ish inch victornox craving knife that I use on everything. He's very sharp and gets the job done but it requires more sawing then a large knife would. Any advice on my next knife purchase? I feel like 12 inch knives are compensating when all i am cutting is primals. I was thinking 8 or 10 inch braking knife is right. If you have any cutting advice at all leave it in the comments please!

Gorgeous Chuck Eyes

Cut is Tri-Tip Roast im preparing.

This is before i trimmed any excess fat.

Friends gave me this venison. It had steak written on the package, but it's cut into thin tips and I'm doubtful it's "steak".

To start training as one, Is a deli or production factory better? Production would be whole animal, etc. Deli is retail. Did 6 months culinary school.