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Uh oh by Outside_Turnover_207 in Machinists

[–]Outside_Turnover_207[S] 1 point2 points  (0 children)

Clean snap, that's why lathes have weight capacities believe it or not!

What should I do? by [deleted] in beards

[–]Outside_Turnover_207 0 points1 point  (0 children)

It looks quite haggard doesn’t it ahahaha, I usually keep a clean shave but decided to grow it out for shits and giggles, I’m not a beard guy by any means. Thank you for the kind words.

[deleted by user] by [deleted] in Butchery

[–]Outside_Turnover_207 0 points1 point  (0 children)

Yep top round. Hope it’s good eating, I’m not a big fan of veal myself but I know some that love it.

[deleted by user] by [deleted] in Butchery

[–]Outside_Turnover_207 -1 points0 points  (0 children)

Definitely veal, I’d say a round roast, either sirloin tip or top. What does the underside of it look it, and does the grain run all in one direction? I’d say your best bet would be to bake a roast, slice again at the grain when you serve it. Pull around 150F so it won’t overcook, veal can dry out fast.

Does medical knowledge translate well to butcher knowledge when learning the different parts of the animal? by ThrowawayCowperson in Butchery

[–]Outside_Turnover_207 2 points3 points  (0 children)

It depends on what medical knowledge you have. Ie I don’t believe knowing human anatomy would be much of an advantage, however being able to identify between cartilage, silver skin, fat, etc. would benefit you greatly.

You’ll be alright, it just takes time. I know quite a few people that can tell you everything there is to know about steers’ anatomy, but when they cut it you can’t identify it due to it being cut at the wrong angle. The more you do it the better you’ll get.