Meat Related Questions

Jericho · Jericho

Hey, so I had a problem with a customer recently. It's someone my boss warned me about, who was a meatcutter for many, many years, and likes to try to get free **** out of new meatcutters. I'm in a small superette, it's just me and my boss in the meat department, and I only cut meat on her days off. I've been do...

Jetplane · Jetplane

I was wondering, is there a difference in the job title designation "butcher" and "meat cutter"? Some forms ask for job title, and I once had a meatcutter jump down my throat for calling him a butcher. Also on tax forms what do I put down. I only cut meat from retail cuts. I don't bre...

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...

Topic		Started By	Replies	Views	Last Post
	Difference in cuts (and also how to deal with customers who were meatcutters way longer than you) (Preview) Hey, so I had a problem with a customer recently. It's someone my boss warned me about, who was a meatcutter for many, many years, and likes to try to get free **** out of new meatcutters. I'm in a small superette, it's just me and my boss in the meat department, and I only cut meat on her days off. I've been do...	Jericho	4	3855	Jan 31, 2016 by ChefLazar5
	"Butcher" or "Meat Cutter"? ( 1 2 ) (Preview) I was wondering, is there a difference in the job title designation "butcher" and "meat cutter"? Some forms ask for job title, and I once had a meatcutter jump down my throat for calling him a butcher. Also on tax forms what do I put down. I only cut meat from retail cuts. I don't bre...	Jetplane	44	29444	Aug 11, 2015 by Darcymamma
	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	3688	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	19391	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	4530	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	3117	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	5487	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	7035	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	6330	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	4702	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	3694	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	3982	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	14858	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	4154	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	4096	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	4139	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	6401	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	3275	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	4078	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	2891	Dec 9, 2011 by Sunday
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