Meat Related Questions

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...

apcowboy · apcowboy

From: ttruver (Original Message) Sent: 9/16/2007 2:57 PM O.K. Yesterday I had a lady looking for "English style cube steaks" ....Any answers here? orion

apcowboy · apcowboy

From: ttruver (Original Message)Sent: 2/23/2005 11:59 PMO.K. I give up.What exactly is flap meat?~~~tom~~~

irish squirrel · irish squirrel

Got a question I hope you all can answer. What all kind of pork ribs do you all cut? I do the regular spare ribs, country style, and a New York style spare rib. I seen this on Emeril's show one time. His ribs that he used one time were cut off of the lower end of the loin. Almost like thick rib chops but with the to...

apcowboy · apcowboy

From: godeibudbud (Original Message)Sent: 8/7/2005 8:30 PMHey, I feel stupid, but I can't remember how you figure out your gross profit when you do inventory. The past few times I have taken it, we have done everything on the computer and I am in the situation that I have to figure it out long-hand...

Topic		Started By	Replies	Views	Last Post
	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	3821	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	3858	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	6121	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	3103	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	3864	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	2736	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	2616	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	12124	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	11281	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	1771	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	2016	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	3829	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	33237	Apr 24, 2011 by wes65
	CUBE STEAK ( from old site ) (Preview) From: ttruver (Original Message) Sent: 9/16/2007 2:57 PM O.K. Yesterday I had a lady looking for "English style cube steaks" ....Any answers here? orion	apcowboy	7	2658	Apr 16, 2011 by Lena
	flap meat (Preview) From: ttruver (Original Message)Sent: 2/23/2005 11:59 PMO.K. I give up.What exactly is flap meat?~~~tom~~~	apcowboy	3	5675	Oct 26, 2010 by kingofcubes
	Spare ribs (Preview) Got a question I hope you all can answer. What all kind of pork ribs do you all cut? I do the regular spare ribs, country style, and a New York style spare rib. I seen this on Emeril's show one time. His ribs that he used one time were cut off of the lower end of the loin. Almost like thick rib chops but with the to...	irish squirrel	3	2064	Oct 26, 2010 by kingofcubes
	gross profit (Preview) From: godeibudbud (Original Message)Sent: 8/7/2005 8:30 PMHey, I feel stupid, but I can't remember how you figure out your gross profit when you do inventory. The past few times I have taken it, we have done everything on the computer and I am in the situation that I have to figure it out long-hand...	apcowboy	1	3837	Aug 13, 2009 by Beefman
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