So satisfying!

Just bought these sirloin tip steaks from Publix and when I got home I saw this?

Is it what I think it is?

Sorry for the crappy photos

I’m on my third pair of Red Wing HD Max or whatever. They’re sick, but they’re $300 and I get less than a year out of em.

Curious what y’all are choosing.

I'd very much appreciate if anyone can help me identify the cut

I was cutting up a turkey I was given by a friend and this sat between the skin and thigh meat. It wasn’t attached to anything and kind of felt like someone had jammed a coin in there. It’s hard, but not bone hard. Also, would you eat the turkey? It seems a waste to throw the whole bird away

where are you getting your primal ribeyes & strip loins? I’ve noticed the quality of our angus choice from swift has gone down significantly over the last few weeks and the price has gone up. today I had 2.5lbs that was unusable. last week I had one with the spinalis mostly separated. week before that there was a hole from I’m guessing a hanger that made 1/4 of the primal unusable. surely this isn’t that beef from Argentina, right?

Bought my 4th half cow from same rancher. The processor/ butcher he takes it to will mark maybe 2-3 pieces of meat (usually always somewhere on whole cow head I get like tongue) with blue dye mark ive only seen on the outside. In a 2lb ground beef package I am getting 10+ pieces of this blue substance that doesn’t look like the traditional blue dye markings because they are pieces within the meat. Idk if something went wrong at the grinder or what this is but don’t feel right eating so much of that shit and picking it out of all my ground. Anybody have an idea of what this could be?

I just inherited a pretty nice meat grinder from my late grandfather, and I am trying to get it cleaned up before use. All of the parts appear to be in good shape except for the grinding plates themselves (sorry, don’t know the proper name).

I checked with grandma, and she said the grinder was last used about 3 years ago. I don’t think it’s rust, but scrubbing alone isn’t getting it off. Any ideas?

I asked for a prime rib roast with the ribs removed from a local butcher and got this. It’s currently dry brining in the fridge and is destined for the smoker. Is red circle typically what you get with a prime rib? Should I cut off blue and smoke them separately.

Found an older looking knife at parents house. Dude lived on the lake. Any info?

Yeah I’m idiot, i randomly bought this cut from my local shop 2 months ago and i loved it, been buying it weekly ever since, today someone ask me what cut this, like which part of the animal and i was like idk the delirious part🤷🏾‍♂️

I apologize if this kind of post isn’t welcome here.

Hello everyone!

I’m getting close to my apprenticeship EPA and was wanting to ask other people in the community that have taken an apprenticeship if revision for the EPA is necessary?

I’d like to think most of it is common sense within the trade but it be nice to have some advice! TIA

Was advertised as £110 of meat but I'm pretty sure it's closer to £70's worth.
That said I only paid £60 including delivery so a small saving.
Got 1.5kg of sausages I would never buy again as the meat content is 69% which is awful imo.
The dates are good enough that I didn't have to fill the freezer with it all.
Total haul was :
Beef Roasting Joint 800g (Intend to cook tomorrow, Sunday)
2 Prime Sirloin Steaks 400g
Gammon Steaks 800g (4 x 200g, had these today, they were fine but we are not big eaters of gammon so not sure how fine),
Pork Loin Joint 1kg
Chicken Breast Fillets 800g
Diced Chicken Breast 600g
Pork Loin Steaks 600g
Lean Steak Mince 400g
Chinese Chicken Drumsticks 1kg
Pork Sausages 1kg
BBQ Chicken Wings 1.0kg
Cumberland Sausages 500g
Prime Back Bacon 1.0kg
Black Pudding Stick 450g

The last pic the gammon looks a little discoloured but it had been under the grill for 5 mins before I remembered to take a pic.
They were roughly cut though.

Anyway, I was tempted by what could have been a good bargain and I'm not unhappy so far with the deal (I'm just a poor working man with a family, not a butcher or chef).

Thought I would post it here for info and maybe some feedback or advice on future purchases.

The most beautiful NY steaks I’ve ever seen.

Found this while on a beach on Oneida lake. Lots of bbqs/grilling happen on that beach. A local fisherman said he thinks it’s either a deer or pig spine from a bbq. Anyone recognise this?

As the original post reads, I was thinking about getting a whole loin and cooking it sous vide to ensure tenderness but curious how good select grade really is. Most of what I buy is choice and the rest is prime. I raise cattle and butcher my own for the majority of what I eat