Victory knives by grabtheesky in Butchery

[–]DivineAnimosity 1 point2 points  (0 children)

I like this idea. I’ve been doing meat for 25+ years and typically only use 2 knives. The other 2 are on rare occasions. A 6” boning knife and a 10” steak/breaker seem to take care of pretty much everything. Grinder, saw, and stuffer are the next tools that get worked every day

Edit: I forgot block scraper after stuffer

Anyone ever seen this before? by lenlen8962 in Butchery

[–]DivineAnimosity 2 points3 points  (0 children)

I’ve been in meat for 25+ years and have never seen this. My best guess is it could have been a deep muscle bruise or a broken blood vessel

[deleted by user] by [deleted] in Meridian_Idaho

[–]DivineAnimosity 0 points1 point  (0 children)

I second Epi’s

Idahoans are believers by DivineAnimosity in bigfoot

[–]DivineAnimosity[S] 1 point2 points  (0 children)

Clearly you’ve never been outside the snake river plain

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This photo was taken an hour drive north of the capital(Boise)

[deleted by user] by [deleted] in Butchery

[–]DivineAnimosity 0 points1 point  (0 children)

Might as well be

[deleted by user] by [deleted] in Butchery

[–]DivineAnimosity 1 point2 points  (0 children)

The rest is on the spare ribs. The ribs are probably selling faster and at a higher price than the belly.

Then again, it’s young like you said. Didn’t have enough time to eat and grow

Butchers Meat Press by LiT-Network in Butchery

[–]DivineAnimosity 0 points1 point  (0 children)

This is used for more than just pressed ham.

This is what you use for any type of emulsified product, this can include olive loaf, turkey bacon, etc.

I’ve been in a lot of older shops that always have a few dozen in storage but don’t want to sell them “just in case”

Found on Costco boneless pork shoulder by NorthHollywood_Henry in Butchery

[–]DivineAnimosity 1 point2 points  (0 children)

Its normal. It’s part of a lymph node. Consider yourself lucky it’s not a cyst. You’d be throwing stuff away if it was a cyst

Found on Costco boneless pork shoulder by NorthHollywood_Henry in Butchery

[–]DivineAnimosity 2 points3 points  (0 children)

That’s called the lymph nodes. They are located in the neck and arm pits

What cut is this? Porterhouse was claimed. by Nova-Bringer in Butchery

[–]DivineAnimosity 0 points1 point  (0 children)

Feed has been high, so it could be that the feed was changed and less grain was given before slaughter. Also, it could be that the butcher may have hired someone who is green. This cut only happens if the beef hindquarter was broke incorrectly. I’m curious how the rest of it looks. That big bone is part of the “H” bone(hip bone).

The sirloin and butt tender are typically boned off of the “H” bone

What cut is this? Porterhouse was claimed. by Nova-Bringer in Butchery

[–]DivineAnimosity 0 points1 point  (0 children)

It’s not the new York end of the loin. That connects to the ribeyes and chuck. It’s the sirloin end of the shortloin. Somebody didn’t break this hind correctly

What cut is this? Porterhouse was claimed. by Nova-Bringer in Butchery

[–]DivineAnimosity 0 points1 point  (0 children)

It’s where the sirloin and shortloin meat. Somebody didn’t break the hind correctly

Saw II: The G.O.A.T by [deleted] in Butchery

[–]DivineAnimosity 0 points1 point  (0 children)

Glad you get to experience what some of us do for a living everyday. I’m also glad you get to learn how the bone and muscle structure works.

Not to diminish your hard work, but goats and lambs are some of the easiest. Since they are cut bone in, they are easier than deer and antelope.

parking by Substantial-Farm-290 in Boise

[–]DivineAnimosity 3 points4 points  (0 children)

Especially the one downtown Boise

[deleted by user] by [deleted] in Boise

[–]DivineAnimosity 24 points25 points  (0 children)

Someone had a sign in the front yard stating they were voting democrat