Meat Related Questions

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...

Dalthyrian · Dalthyrian

Somehow got logged out and have to re-type this whole post. Sorry if it seems broken up. grumble grumble. I want to start up my own small scale meat shop. I don't have any college experience, just a high school degree. I'm wondering if it's even possible to start a meat shop without any business expe...

jackmac · jackmac

how do you like your black pudding?????.sometimes i like it with marnalade. more times i would have it with chocolate sauce but most tines i just eat it with nothing at all.

Dalthyrian · Dalthyrian

It's not uncommon to see chicken breasts with the neck still attached, but this had a bit more. There is this weird dark thing on the top that none of us had seen before - but our best guess was an eye. Just didn't seem right when there wasn't much else there to identify. But then I've never slaughtere...

Dalthyrian · Dalthyrian

I've been cutting for 10 years and still get confused when customers ask me these questions: Could I get that bone-in Rib Roast from the small end? or Could I get the 5,6 and 7th ribs? The Sirloin side has a large bone, lesser weight in meat, and the chuck side has more weight in meat but smaller bones. So w...

apcowboy · apcowboy

From: JConStilts (Original Message)Sent: 9/12/2005 11:37 AMIve had this question a few times and Im not sure how to answer.Im referring to both being smoked. For example, BarM makes a large box of extra hot smoked sausage 'links' (as the box says). The same company makes what looks like the same sa...

Topic		Started By	Replies	Views	Last Post
	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	7142	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	6416	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	4814	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	3779	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	4068	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	15562	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	4244	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	4188	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	4226	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	6492	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	3331	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	4160	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	2956	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	2942	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	13396	Nov 2, 2011 by Lady Filet Mignon
	Starting up a meat shop (Preview) Somehow got logged out and have to re-type this whole post. Sorry if it seems broken up. grumble grumble. I want to start up my own small scale meat shop. I don't have any college experience, just a high school degree. I'm wondering if it's even possible to start a meat shop without any business expe...	Dalthyrian	7	11569	Oct 14, 2011 by Foghorn1
	how do you like it. (Preview) how do you like your black pudding?????.sometimes i like it with marnalade. more times i would have it with chocolate sauce but most tines i just eat it with nothing at all.	jackmac	2	1998	Oct 5, 2011 by RIBEYE1877
	What the heck is this? (Preview) It's not uncommon to see chicken breasts with the neck still attached, but this had a bit more. There is this weird dark thing on the top that none of us had seen before - but our best guess was an eye. Just didn't seem right when there wasn't much else there to identify. But then I've never slaughtere...	Dalthyrian	7	2246	Aug 18, 2011 by butcher29
	Two Questions about Prime Rib (Preview) I've been cutting for 10 years and still get confused when customers ask me these questions: Could I get that bone-in Rib Roast from the small end? or Could I get the 5,6 and 7th ribs? The Sirloin side has a large bone, lesser weight in meat, and the chuck side has more weight in meat but smaller bones. So w...	Dalthyrian	11	4092	Aug 10, 2011 by Big Beef
	difference between sausage and link (Preview) From: JConStilts (Original Message)Sent: 9/12/2005 11:37 AMIve had this question a few times and Im not sure how to answer.Im referring to both being smoked. For example, BarM makes a large box of extra hot smoked sausage 'links' (as the box says). The same company makes what looks like the same sa...	apcowboy	9	36594	Apr 24, 2011 by wes65
«First < 1 … 9 10 11 12 > Last» \| Page of 12 sorted by