I am a lifer in the world of butchering,i work in a grocery store in a small town. I have a little over 25 yrs of experience...so if any of yall ever had a question for your butcher that didnt get asked,feel free to ask. Cuts of meat vary from region to region...something popular out west might not be cut in a different area for example. Eye
Welcome to the FTF community. Now if you could tell me how to turn a burger into a ribeye that would be really helpful.
Explain the difference between a New York and Kansas City Strip. What is the difference between a T-bone and a Porterhouse What part of the side is Chuck from
I'd like to know how 1 time (of only 2 times) I've ever had my deer processed at a butcher that I would wind up with 3 front legs. The other time I took a 237 pound (dressed weight) buck in & only got back 41 pounds of meat. Nothing against you personally but I don't trust butchers (in my area) now.
A New York strip is fully boneless and a Kansas City strip has a small portion of the bone left on the steak. T-bone and porterhouse steaks both come from the short loin. The first two to three steaks will be porterhouse. The porterhouse has a larger tenderloin and usually commands a higer retail price. The tenderloin tapers down in size the further you cut the short loin. The chuck comes from the front quarter.
Two words come to my mind: HONESTY AND INTEGRITY. The person who processed your deer had neither. Your return weight will depend on several things. Was the deer skinned before you took it to be processed? Was the meat returned to you boneless or bone-in? Regardless, you should have had a lot more meat. There is no question about it, you were ripped off. 3 front legs + 2 hind legs = 5 legs This was a remarkable animal! I'm just kidding with you. I'm really sorry that you were cheated and I hope this guy loses all of his business.
why do most of the butchers look at me like i have 3 eyes when I get my pork loin sliced? there is only one butcher there who is good, I think he is the head guy, he tells me how long so i can continue shopping. The other guys look at me like i'm ridiculous. I usually buy 6 of them at a time and it takes them FOREVER.
Very good question Jess,odds are the 1 guy is the market manager...the other guys are just going thru the motions. It is EXTREMLY hard to find anyone that wants to excel in this field these days. They just see this as extra work(slicing your pork loins),they are lazy a$$e$. My philosophy is that the customers are the #1 priority. Without them i dont have a paycheck each week. My meat market is small,2 other guys and myself. I have CUSTOMER SERVICE drummed into their heads! If i were you i would request that the head guy cut your order personlly. He will do a better job than the bozo's that give you funny looks. Lots of ppl ask this of me. I think lots of ppl entering the workforce these days lack good work ethics. PS There is only one butcher there,the rest of those guys would be known as HACKERS AND WHACKERS. Thats a trade term we give to the people that dont give a damn about anything except getting a paycheck.
Okay, now that I'm giving this thought, is there actually formal training for this profession, or is it an informal apprenticeship type thing? While you can find these guys everywhere, I know nothing about how one starts off in this profession. Are there trade groups, do you have some sort of national level association?
As far as i know it's all informal training,i never thought about researching to see if there was an actual school for this. I had some really good and PATIENT people to work with during my apprenticeship. I owe those guys alot for handing down their knowledge. I was just a kid right of high school needing a job,put in an application and got the job the next week.
Pimento loaf???? We sell lots of it,i hate the stuff too! I guess there is something for everyone.......give me a ham or turkey sandwich and im set!
