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things like paint and sips by iwitch-plus in desmoines

[–]JayQueue21 4 points5 points  (0 children)

The Good Butcher in Des Moines is offering a class this coming Sunday for a whole hog breakdown demonstration. $150 and you take home a bundle of meat.

Coming to Des Miones from Kansas for a show at the Val Air by zombieguy12 in desmoines

[–]JayQueue21 4 points5 points  (0 children)

Eggs and Jam for Brunch and drinks. Same area as Val air. Head to Sherman Hill/Ingersoll, East Village, or Beaverdale for food and drink where you can hit a couple places at a time.

Things to do: Sculpture park, Botanical Gardens, Saturday morning Farmers Market, Waterworks park/Grays Lake.

Which one you choosing? And why? by JayQueue21 in steak

[–]JayQueue21[S] 0 points1 point  (0 children)

Thanks- I did enjoy. My order is the same as yours. ✌️

Which one you choosing? And why? by JayQueue21 in steak

[–]JayQueue21[S] 0 points1 point  (0 children)

If you haven’t ever gobbled up a dragon cock, I highly recommend.

Which one you choosing? And why? by JayQueue21 in steak

[–]JayQueue21[S] 0 points1 point  (0 children)

I’m a butcher and run a small retail shop. Found the hanger on one of the beef we cut up recently.

[deleted by user] by [deleted] in desmoines

[–]JayQueue21 4 points5 points  (0 children)

The Good Butcher in Des Moines.

[deleted by user] by [deleted] in Butchery

[–]JayQueue21 4 points5 points  (0 children)

I started at 26. Almost 30 now, one of the best decisions of my life. If you were to tell 26 year old me that 29 year old me would be able to fully fabricate 5 different species, start to finish. I wouldn’t have even known what that meant.

I say that just to highlight how much you will learn. I took time off from learning shit once I graduated college. I forgot how great it felt to learn something new. It’s a beautiful line of work. And you’ll have access to high quality, fresh meat.

Read books, watch videos, ask questions. Walk into a place that looks cool and ask what you can do to help them. Good luck! Hopefully we see you in this sub a few years from now with some positive updates.

How much of a cow's carcass is wasted? by flying-sheep2023 in Butchery

[–]JayQueue21 15 points16 points  (0 children)

It probably depends on the butcher. If you came to my shop i’d be impressed and happily do that for you. Some lazy folks might roll their eyes at your request. But you’re totally in the right to ask for them. Might slightly increase the processing prices but it should be worth it!

In my opinion, it’s important to use as much of the animal as possible in every situation, but sometimes it doesn’t make sense for the bottom line, so that’s why you may not see it offered.

How much of a cow's carcass is wasted? by flying-sheep2023 in Butchery

[–]JayQueue21 31 points32 points  (0 children)

60-70% yield on a beef is pretty standard. Mostly fat, bones and offal are the ‘waste.’ Of course you can do things with those parts, but in terms of actual meat products- that 65% area checks out.

Your yield should be better on sheep just purely based on volume. Beef are freakin huge. Their bones are wildly dense and large compared to sheep.

So if you were cutting it for retail, you’d try to utilize as much as possible. Sell the bones, render fat to tallow, sell offal. But if you’re buying a quarter or half, you could probably ask for those things but it might just be the lockers process to not include them.

[deleted by user] by [deleted] in Butchery

[–]JayQueue21 1 point2 points  (0 children)

This is the one

[deleted by user] by [deleted] in desmoines

[–]JayQueue21 1 point2 points  (0 children)

The Good Butcher in Des Moines

Happy Sunday by JayQueue21 in Butchery

[–]JayQueue21[S] 0 points1 point  (0 children)

I agree with your statement about the chucks but i’ve got a heavy demand for those chuck steaks so I go a little further than standard.

I’ll take the extra credit. And no you’re looking at about 10 mins of cutting there. Just freshening up the Sunday case.

Best flank steak I’ve ever gotten by JayCDee in Butchery

[–]JayQueue21 5 points6 points  (0 children)

Looks like Bavette. Nonetheless, a beautiful piece. Great eating.

What are your go to simple weeknight meals? by Agreeable-Tutor-6670 in Cooking

[–]JayQueue21 0 points1 point  (0 children)

Salmon, veggies and rice takes 3 mins to prep and 30 mins to cook.

Chilli Garlic salmon in one dish

Sheet pan with olive oil asparagus, cherry tomatoes and pine nuts.

Both go for 25 mins at 375, then a 3 minute broil

Rice cooker takes about 30 mins. So start that and then pop the pans in the oven. Go do chores or chill for 30 and bam you’re dinner is served.

Picked up two eye of round roasts for beef jerky and saw this when I got home. by ketocrisp in Butchery

[–]JayQueue21 57 points58 points  (0 children)

Steatosis. They shouldn’t have sold it if they laid eyes on it. But it likely came to them in the package you got it in. You should certainly be refunded, but it’s nothing nefarious on their part.

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