We are processing some turkeys this year, we’ve done chickens multiple times before and have all the set up for that. Any advice?

All the other rabbit livers I’ve ever seen/purchased were a smooth, deep red. Here, the edges are deep red and smooth but there’s a paler, grainy texture towards the centre of the surface.

The rabbit meat itself looks and smells fine but I’m concerned it’s an indicator the rabbit was unwell. I know some viruses and diseases can’t be killed even after cooking, so I am wondering if anyone has seen this?

Do I throw this away to avoid risk?

The rabbit was purchased from a reputable butcher that specialises in rabbits and poultry in France. It was purchased this morning. It has been in the fridge this whole time, just for a couple of hours.

How lean does this look? I asked the butcher to make it 93/7 but im worried that its around 85/15

Hey guys. I recently invested in a relatives family business. It is a meat shop which sells goat carcasses! In a middle eastern country. I am in the logistics industry. However I want to increase my knowledge just for my understanding but I don’t know what are the important things I should know about. Can someone guide me!

Thoughts on my cut?

(Carcass is in the fridge for stock)

Hi, I got 2 of these from a local shop and am wondering how to cook them? The cut looks like a mini tri tip but any advice would be appreciated.
Thanks

I usually only cut 4 at a time since they don't sell extremely well at my shop. Took it off a shoulder clod and used the arm for roasts and stew meat.

Be honest, who eats the sample when you're done?

I bought this steak at the local butcher’s today. I asked for ribeye £47/kg. Did I get chuck? 🤔

Assuming an 80/20 blend. Is straight brisket as the lean portion a good burger in itself? Or does chuck generally have to be blended in for an optimal patty?

Located in marietta ga. Prefer to sell local.

Asking 125

Not just pork or chicken, I mean really any meat. Things like Ox or duck or something I don't care. Im such a carnivore but meat is so expensive, I even enjoy cow tongue and goose neck. Any ideas? Or is chicken and pork really gonna be the cheapest?

Yes, the Vegas strip steak has an...interesting shape.

I like to seem these out of a chuck roll on slower days and take them home with me.

Great value cuts for not much money.

Don't bother asking a big supermarket meat department. Shop local smaller butchers if you want to give them a shot.

Side note : really wish we still carried Shoulder Clod. Teres Major has to be my favorite steak.

Hello, really hope it isn't super annoying to have people drop by the sub to get help identifying cuts of meat. Appreciate the help because it feels wasteful to cook something wrong.

I picked up some beef on sale that said chuck roast and it obviously wasn't. It was all that was left at the time and I didn't consider that beef isn't just beef. Lowest risk is probably sous vide at steak temp for a long time but figured I'd ask.

The grain is long and it has a fat cap on one side. The other side looks to be the end of the muscle so it isn't a thick cut normally, maybe 1.5 inches on these

Edit: The comments seem to agree that it is a brisket flat, it shall be treated as such

is there anyone here that can clarify what beef ribs these are? some are saying ribs 2-8 but to my knowledge that isn’t even possible because the chuck short ribs come from the shoulder and the plate short comes from the belly? Are these untrimmed back ribs?

I’m cutting some Costco whole chickens into constituent parts. The right tender on this one is bloody and has what looks like a growth at the top near the wing. Was this an injury or cyst of some kind. I used to cut meat and I remember pork cysts having a similar colour. Thanks!

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

Video in comments Would anyone be interested in seeing how its done in New Zealand? Have a video of me at work removing 2 sets. Would love to see how others do it as well

gancheira básica que eu fiz em um atacado que eu trabalho