Meat Related Questions

Nik Storey · Nik Storey

Hi, I am an English butcher, and I'd like to know the exact specification for the Boston butt. I'm doing a pork demo soon and would love to cover that, I just need to know I am doing right!!! I am the manager of a small pork wholesalers, and would love to see the USDA classifications on pork cuts if thats poss...

apcowboy · apcowboy

From: preacher9071Sent: 12/28/2004 11:49 PMI have only been cutting meat for about 5 years, and suddenly I was thrown into the position of market manager. It is a small mom and pop store with about 800 clientel. Just to brag a little, since I've become the manager, our sales have increased from ar...

masterbutcher1 · masterbutcher1

It appears to me that the Hereford is being neglected as a breed why ? here is an extract from a US ranchers question followed by my reply and reference from the Hereford breed society. I would be interested in seeing your comments I agree,Having slaughtered many breeds herefords were always the most c...

newbernbears · newbernbears

Meat dept layout/flow-ours is horrible-anybody good at it? Have any photos? Thanks in advance.

HolgerDanske · HolgerDanske

Hello I'm new to the forum. I would really like some help. We are selling US beef at my Job, but some of the cuts are diffrent to ours, since we in Denmark, more cuts Clean muscles. Can somebody give me a link or post a Photo of how the Teres Major or Shoulder Tender is cut and where it sits precisly. I have an...

cmheib · cmheib

I cut meat in southeastern Ohio.I heard alot about beef tri-tip in the western states. Why isnt it available in my part of the country?

steer fry · steer fry

This question is for the "OLD SALTS", Is it better to hire experienced help or hire rookies and train them? Steer Fry

Iwanttheoldguy · Iwanttheoldguy

I've been cutting meat for a while now and have heard a number of names for various cuts of meat from my customers but this one I have never heard of, a Newport style rib. My dad had a few of his own like a whitehouse style pork loin roast. This actually was true though, in the 40s he serviced a caterer who cook...

Pax · Pax

Hi! As i've posted before i run a small burger joint that makes burgers from fresh beef patties. So we've to grind a meat and fat mix daily. It gets a bit hard going after both these things seperately(we've different suppliers for both ... and i'm based outside of the US in a country where the processes a...

meatmarketmatt · meatmarketmatt

I started peeling the briskets off our grass-fed cattle and making corned beef for our deli as an out for the brisket and it has really taken off to the point where I don't have enough briskets. I'm going to start using some other parts probably the eyes off the round. Any recommendations on alternative...

apcowboy · apcowboy

From: BlackoutSent: 4/23/2006 12:43 PMThe charts and things I tried to look at on the site here are broken links does anyone have any new links they can throw at me.

Dale Turner · Dale Turner

We are looking to make nutrition labels for our entire line of products, making them more grocery friendly, and also go with set unit price. We are running into some obsticles concerning moisture content, and also some questions on shelf stable labels and that proceedure. If anyone has this knowled...

edmdusty · edmdusty

Hi y'all I want to try and cure salami at home. I'm not sure how to keep it at the best temp. and humidity levels. Any recomendations?

Dale Turner · Dale Turner

I was wanting to know what all shelf stable meats are out there? Summer sausage Beef jerky/ Jerky Salami are there any others? and what are they?

matt_the_meat_man · matt_the_meat_man

or so you make fresh ground beef, sometimes it's too much sometimes not enough. I have a great sausage maker who watches it closely, but there are still days when the ground beef doesn't move so well. what is your system for tracking ground beef, how much to make, any advice?

RIBEYE1877 · RIBEYE1877

my store is really pushin shoulder steaks this month and i dont have an recipes. any good ones??

Dalthyrian · Dalthyrian

When I'm cutting lamb forequarters, sometimes they come with the shanks on, sometimes with the shanks already separated. When they're on, it's simple to cut them off and they're pretty much ready at that point, after I remove the excess bone from the (brisket I think). But when they come with the sh...

Tia · Tia

Ok, I have been "in charge" since monday....I am schedualed mon-sat 7-4:30 I have not, nor my only other helper the wrapper, gotten out of there by 5 pm..... Here is the problem...for one we worked at the store when it was an IGA, Riesbecks Food Market purchased them out...I was sent to an...

Pops6927 · Pops6927

A member on http://www.smokingmeatforums.com needs to purchase 175-200 lbs of meat to smoke for shredded BBQ beef, but brisket in his area is $4-$5 per pound (northern US). He has asked several meatcutters in his area with lots of misinformed answers, but whole boneless blade chuck would be the be...

apcowboy · apcowboy

From: dabutchernine2five (Original Message)Sent: 9/18/2007 5:03 PMI'm a butcher for a national chain supermarket that specializes in organics/natural product. One thing I seem to have difficulty with over anything else, is keeping my ground beef bright and fresh. Obviously, its the nature...

Topic		Started By	Replies	Views	Last Post
	Pork Butt- Boston Butt (Preview) Hi, I am an English butcher, and I'd like to know the exact specification for the Boston butt. I'm doing a pork demo soon and would love to cover that, I just need to know I am doing right!!! I am the manager of a small pork wholesalers, and would love to see the USDA classifications on pork cuts if thats poss...	Nik Storey	3	4259	Jul 2, 2015 by Nik Storey
	flank steaks (Preview) From: preacher9071Sent: 12/28/2004 11:49 PMI have only been cutting meat for about 5 years, and suddenly I was thrown into the position of market manager. It is a small mom and pop store with about 800 clientel. Just to brag a little, since I've become the manager, our sales have increased from ar...	apcowboy	21	24456	Jul 21, 2014 by newbernbears
	Hereford cattle (Preview) It appears to me that the Hereford is being neglected as a breed why ? here is an extract from a US ranchers question followed by my reply and reference from the Hereford breed society. I would be interested in seeing your comments I agree,Having slaughtered many breeds herefords were always the most c...	masterbutcher1	2	5060	Jul 21, 2014 by newbernbears
	Cutting room floorplan (Preview) Meat dept layout/flow-ours is horrible-anybody good at it? Have any photos? Thanks in advance.	newbernbears	0	3627	Jul 21, 2014 by newbernbears
	US meat Cuts Schoulder tender teres major (Preview) Hello I'm new to the forum. I would really like some help. We are selling US beef at my Job, but some of the cuts are diffrent to ours, since we in Denmark, more cuts Clean muscles. Can somebody give me a link or post a Photo of how the Teres Major or Shoulder Tender is cut and where it sits precisly. I have an...	HolgerDanske	5	6106	Jun 30, 2014 by ChefLazar5
	Beef Tri-Tip (Preview) I cut meat in southeastern Ohio.I heard alot about beef tri-tip in the western states. Why isnt it available in my part of the country?	cmheib	20	7698	May 26, 2014 by newbernbears
	Hiring help in the MEAT DEPARTMENT (Preview) This question is for the "OLD SALTS", Is it better to hire experienced help or hire rookies and train them? Steer Fry	steer fry	8	6851	Dec 27, 2013 by Mainemeatman
	What's a Newport style rib (Preview) I've been cutting meat for a while now and have heard a number of names for various cuts of meat from my customers but this one I have never heard of, a Newport style rib. My dad had a few of his own like a whitehouse style pork loin roast. This actually was true though, in the 40s he serviced a caterer who cook...	Iwanttheoldguy	3	5347	Dec 27, 2013 by MeatMaven
	Ground meat. Using frozen Rib fat? (Preview) Hi! As i've posted before i run a small burger joint that makes burgers from fresh beef patties. So we've to grind a meat and fat mix daily. It gets a bit hard going after both these things seperately(we've different suppliers for both ... and i'm based outside of the US in a country where the processes a...	Pax	2	4242	Nov 25, 2013 by Seattle2TexasX
	brisket substitute (Preview) I started peeling the briskets off our grass-fed cattle and making corned beef for our deli as an out for the brisket and it has really taken off to the point where I don't have enough briskets. I'm going to start using some other parts probably the eyes off the round. Any recommendations on alternative...	meatmarketmatt	3	4504	Nov 21, 2013 by meatmarketmatt
	Meat cutting charts. (Preview) From: BlackoutSent: 4/23/2006 12:43 PMThe charts and things I tried to look at on the site here are broken links does anyone have any new links they can throw at me.	apcowboy	6	18839	Mar 22, 2013 by MattB
	Nutrition labels (Preview) We are looking to make nutrition labels for our entire line of products, making them more grocery friendly, and also go with set unit price. We are running into some obsticles concerning moisture content, and also some questions on shelf stable labels and that proceedure. If anyone has this knowled...	Dale Turner	4	4712	Jan 3, 2013 by Dale Turner
	Curing salami at home (Preview) Hi y'all I want to try and cure salami at home. I'm not sure how to keep it at the best temp. and humidity levels. Any recomendations?	edmdusty	1	4643	Jan 3, 2013 by sheltervalley1
	Shelf Stable Meats (Preview) I was wanting to know what all shelf stable meats are out there? Summer sausage Beef jerky/ Jerky Salami are there any others? and what are they?	Dale Turner	3	4690	Dec 27, 2012 by Mainemeatman
	Ground Beef 2 (Preview) or so you make fresh ground beef, sometimes it's too much sometimes not enough. I have a great sausage maker who watches it closely, but there are still days when the ground beef doesn't move so well. what is your system for tracking ground beef, how much to make, any advice?	matt_the_meat_man	19	7028	Aug 12, 2012 by Sunday
	shoulder steak recipes (Preview) my store is really pushin shoulder steaks this month and i dont have an recipes. any good ones??	RIBEYE1877	2	3641	Jun 14, 2012 by Danschlag
	This bone looks odd .... (Preview) When I'm cutting lamb forequarters, sometimes they come with the shanks on, sometimes with the shanks already separated. When they're on, it's simple to cut them off and they're pretty much ready at that point, after I remove the excess bone from the (brisket I think). But when they come with the sh...	Dalthyrian	6	4538	Feb 21, 2012 by macksapp
	help, feeling overwhelmed...... (Preview) Ok, I have been "in charge" since monday....I am schedualed mon-sat 7-4:30 I have not, nor my only other helper the wrapper, gotten out of there by 5 pm..... Here is the problem...for one we worked at the store when it was an IGA, Riesbecks Food Market purchased them out...I was sent to an...	Tia	13	3304	Dec 9, 2011 by Sunday
	Box Beef Boneless Chucks- how are they packed now? (Preview) A member on http://www.smokingmeatforums.com needs to purchase 175-200 lbs of meat to smoke for shredded BBQ beef, but brisket in his area is $4-$5 per pound (northern US). He has asked several meatcutters in his area with lots of misinformed answers, but whole boneless blade chuck would be the be...	Pops6927	5	3381	Nov 22, 2011 by butcher29
	Ground beef (Preview) From: dabutchernine2five (Original Message)Sent: 9/18/2007 5:03 PMI'm a butcher for a national chain supermarket that specializes in organics/natural product. One thing I seem to have difficulty with over anything else, is keeping my ground beef bright and fresh. Obviously, its the nature...	apcowboy	16	16075	Nov 2, 2011 by Lady Filet Mignon
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