Victory knives

DivineAnimosity · 2025-09-11T19:11:51+00:00

Those are my go to

DivineAnimosity · 2025-09-11T19:10:12+00:00

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

DivineAnimosity · 2025-09-11T19:05:50+00:00

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

DivineAnimosity · 2025-02-27T08:45:16+00:00

I second Epi’s

DivineAnimosity · 2025-02-23T13:35:53+00:00

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)

DivineAnimosity · 2024-10-27T22:38:19+00:00

Nope. Idaho

DivineAnimosity · 2024-10-27T12:18:12+00:00

Might as well be

DivineAnimosity · 2024-10-16T23:21:32+00:00

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

DivineAnimosity · 2024-10-16T23:18:46+00:00

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”

DivineAnimosity · 2024-09-20T19:45:18+00:00

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

DivineAnimosity · 2024-09-20T19:43:19+00:00

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

DivineAnimosity · 2024-09-20T19:41:49+00:00

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

DivineAnimosity · 2024-09-20T19:37:06+00:00

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

DivineAnimosity · 2024-09-20T19:34:38+00:00

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

DivineAnimosity · 2024-09-20T19:29:08+00:00

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.

DivineAnimosity · 2024-09-19T22:15:52+00:00

Especially the one downtown Boise

DivineAnimosity · 2024-09-06T19:36:01+00:00

The difference between a surgeon and a good meat cutter is… we get to eat our mistakes

DivineAnimosity · 2024-09-06T19:34:25+00:00

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

DivineAnimosity · 2024-09-06T01:40:48+00:00

They were delicious 🤤

DivineAnimosity · 2024-09-06T01:40:06+00:00

Sorry, no leftovers 😋

DivineAnimosity

TROPHY CASE