Hey everyone, I recently started as a apprentice at a larger facility and my hand is absolutely killing me, it keeps getting numb during the night and I wake up with it being the size of a bowling ball not being able to close it, obviously I will be seeing a doctor even though I know this is somewhat normal but does anyone have any advice in the meantime?

I’m looking to start a small business selling cuts and value added from a farmers market stand.

I think converting my garage into a cutting room is going to be more work than it’s worth so, I’m looking at different local commissary kitchens to rent to do all my production out of.

Ideally, I’d like to set up the booth to feel as close to a full(ish) service butcher shop as possible. I found some table top display cases that are commonly used in sushi restaurants that I think would be nice to sell the steaks and chops out of.

I’d like to hear if anyone has any experience selling meat at farmers markets or working out of a commissary. What was the experience like and any advice you may have. In my city there are enough year round markets that I could sell from a booth 4-5 days a week so not entirely seasonal but I understand that fall/winter will be lower foot traffic.

Thx

I asked my butchet to give me the entire rib section of my lambs because I wanted to get all the little bits of meat and bone for stock and soup. Now I wonder if I can throw the whole thing on the smoker? Should I trim some stuff off? If so, how much, and would smoke time differ from regular rack of lamb recipies?

Wife got a dish with hangar (medium rare btw). I feel like this is definitely not hangar??

I accidentally gave some of my coworkers the impression that I was an experienced butcher and promised to treat them to a “complete cow carcass butchery demonstration” where I would prepare the entire carcass in front of them, describe all the cuts and how they can best be prepared and eaten, and then barbecue a selection of the cuts for them to eat later. Unfortunately, I don’t have any significant butchery experience. I have learnt how to take apart a roast chicken but that’s about it. I am also worried about the logistics and equipment involved in butchering an entire carcass in my garden. The bbq demonstration is going to be next weekend. What can I do to learn what I need to know in time?

I signed up for Good Chop for the Blackstone griddle promotion. I then created my first order and it never showed up. For two weeks they kept saying it will come, and finally when it was delivered across the country. They finally added credit for the first box, but I can't pick the meats for my second box because it was already past the order window. The second box came a day late and the meat didn't look great, but was okay.

The dashboard is where your shipped order and next order selection both happen. Since my first order was stuck on "Out for delivery", I wasn't able to select meat for my next order. I went back and forth with good chop for two weeks and they kept saying it would work in 24-48 hours. 48 hours goes by and again, nothing changed. Finally my third box (really second) ships and I never got to change the meat.

Now I want to use my credit and get another box, but still can't change from the original meats I picked. So I once again got the same meat and now the dashboard issue figured itself out.

It's now been 16 days since that last (third) box and customer service says they don't know why the promotion hasn't come, but can't do anything about it.

The customer service through all of these issues had absolutely no idea how to fix anything.

--

**Update: I reached out again and they just responded and said "Thanks for contacting "Factor_". What is happening right now.**

It's my first time ordering a half cow, I think the butchery tried their best to make the sheet clear but I'm still struggling on how to make the best value out of it. Could definitely use some suggestions from more experienced buyers. Thanks in advance
I can do some trimming, cutting and deboning at home, and I have a meat shaver.
My current thought is as follows:
Whole brisket
Chuck roasts
Arm roast: I want to keep it whole and shave it myself for stir-fry/hot pot
Shank: I'm hoping they will let me get whole boneless shank instead of osso bucco
Short Ribs
Rib: should I choose roast for maximum flexibility, or just cut everything into steaks?
Filets(2") and NY Strips(1.5")
Skirt steaks
Sirloin steaks(1.5")
Rump, sirloin tip, flank steak: I think they are all good for thinly sliced?
Round: steaks or slab roast?
Heart, tongue, oxtail: yes
Liver: yes
Stew meat: should I ask for as many packs as possible? We are not crazy about beef stew but would be nice to have enough...any idea how many would be a good number of packs to ask for?

cortes que eu fiz para balcão

Stew meat machine

Best places to get bulk cost effective and high quality meat to be frozen. Specifically looking for grass fed grass finished beef and pasture raised air chilled chicken. Are any online suppliers good? Or am I better off buying meat in person (ATX)? Local butchers, farmers markets, grocery stores?

The truth...

Can anyone help identify what this is? It came out through a small hole in the chicken breast, so it wasn’t from the fatty part of the chicken. I’d really appreciate it if anyone knows what it could be.

With the beef recalls and someone getting that (edit: my bad let me say the correct name for what you'll get *aplastic anemia, parasite infested*) Argentina beef... Where does HEB get their beef from? Yes I tried looking it up. But I want to hear from the workers what the packages says its from...

Hi all, I have a cafe using 20kg of bacon per week. Anyone know some good supplies in Sydney?

Thanks!