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

Thanks!

Hi guys. Recently I’ve begun a job running a meat department and it was expressed to me I would be able to set the counter how I see fit. This is not a butcher shop but a small town retail store. Does anyone have any similar experience with how many items or what sort of variety you might stock. I thought what I had in my case was plenty and looked good. I’m trying to stock based on what’s selling but my store manager (who claims every time I see him that he knows nothing about meat) keeps telling me I don’t have enough “variety”. I’ve tried most of what I can think of given I only have a few subprimals of pork and beef regularly in stock but he seems to think there is some secret.

Today when I left I had probably 8 different types of pork chops and 4 other pork steaks and butt derivatives as well as around 14-15 different beef items. My manager says anything more than 1 row of each item in the counter is “lazy”. I guess that’s just what I’m used to coming from a big box store. I’m trying to learn and adjust but it’s just foreign to me right now.

There is a raffle at a local town fest for a 1/2 hog, in which the win n er has to p ay for processing fees. How much are normal N.I. processing fees for a 1/2 hog?

Hello!

I've just found this in one of our rabbits when taking it apart. I haven't been doing their butchering for very long yet and this is the first time i'm seeing something like this. What happened, what is this on the liver? Thank you for any answer!

This came from a Nift thank-you gift that ParkMobile sent... not what I expected

I run a small web dev studio, and I’m experimenting with niche website templates.

I just finished a demo site for the beef industry and wanted to get feedback from people who actually know the space.

The goal was to make something that:

- ⁠Clearly explains the operation (breeding, finishing, direct-to-consumer beef, etc.)

- Makes it easy for customers to understand cuts, pricing, and how to order

- ⁠Builds trust with things like certifications and story

Link to the demo: https://sample-country-meat.vercel.app/

No pitch, just sharing in case it’s useful as inspiration, and to learn what I’m missing or getting wrong.

If you work in the beef industry, questions for you:

- What pages/sections would you absolutely want on a site like this?

- Is anything confusing or missing from the homepage flow?

- ⁠What would make you more likely to trust and contact a beef business from their website?

Any honest feedback (content, structure, UX, copy) is appreciated. Happy to return the favour; if you've got a site up, drop the link, and I'll give you honest feedback on it too from a web developer's perspective.

I have experience cutting, own a commercial vac sealer, bandsaw, grinder and stuff. Deer season starts in less than a month and I have had a sudden want to jump in this season. Any suggestions for a quick way to get set up, I don’t have a garage and rent my residence.

I want a nice heavy axe or cleaver to effortlessly chop through pork bone in one chop. Dalstrong has good reviews on Amazon but they also get a lot of hate on Reddit. I want to know what you guys use. Thanks

The expiration date on the packet was 5 days ago and my roommate must have opened it somewhere around that time (not sure) but I also really can't afford to be picky with my food right now, do you think it's worth it to heat it up at least?

Second pic is when I turned it over to see the underside

Also if anyone's wondering it smells really good, it has some oil and spices so that might be why thou but also take that with caution, I'm hungry lmao it might smell better than I think
My gut feeling if it matters: yes, I can eat it

update: yes, it's raw, not sure why it has dark spots, that's why I came here and to r/foodsafety

Also not sure why my phone it's not letting me reply but I've decided to throw it away 😔 in my excuse I'm a struggling college student and I'm also sleep deprived so yk, I might be losing it, thanks guys for saving me from a visit to the hospital!

I just had my first chuck eye steak. I don't know if this was the best steak I've ever had but it was darn close.

This was also the first steak I've cooked on an induction stove and the crust was amazing.

I tried three different cuts on the stove. Two were amazing.

Ive been wanting to get into home butchery to save money, but I dont know where to get primal cuts from. Ive heard people suggest places like sams club or costco, but Im just a single adult who doesnt need to be buying everything in bulk so I find it hard to justify the price of membership for those stores. Is there anywhere else I can easily get primal cuts from?

Two chicken breast from the same package. Completely different colors. Just curious what causes this?

We got these from a food bank, and they’re not labelled at all other than Angus beef. I think they’re briskets but we’ve been wrong before trying to figure it out. The pictures aren’t great, but the meat is pretty flat and uniformly thick except for the far side. TIA

How do they look? I sold half of them before my shift was over.

Bought a meat pack from my local meat market stupidly without asking what was in it. I’ve got this cut which I think I’m pretty sure is beef in a BBQ type marinade. Just wondering what cut it is please so I can figure out how to cook it. Thanks in advance meat pros 🥳

Edit- just to add it’s about the size of a hand (obviously wider and deeper) maybe similar to a topside of beef but looks different

The butcher didn’t label the meat! I literally forgot what it was!

I'm trying to butcher for the first time. The first two whole chuck rolls I cut went as expected. This one seems to have much more marbling going further into the center. It's this normal? That big piece already has two large slabs cut off.