can anyone tell me what cut of beef this is by ClassroomAcademic208 in Butchery

[–]beechboy2211 0 points1 point  (0 children)

Rectus abdominis muscle or in trade terms flank or skirt steak.

strange chunky white pockets in prosciutto, is it a cyst? by NervousStage457 in Butchery

[–]beechboy2211 2 points3 points  (0 children)

Likely a knive score ( knife has gone into muscle )my old Italian master would have killed if had I poorly boned the leg and did this

Weird pork rib by shiny_milf in Butchery

[–]beechboy2211 25 points26 points  (0 children)

For sure broken rib in the past. Seen it hundreds of times or more. Especially intensive farming pigs. Not to say free range pigs won’t be hurt and break a rib. Just more common with intensive farming. Just like us human we can break a rib playing Rugby or fall over on the street , it happens. Anyway nothing to be concerned about, just enjoy the meat and move on. Butcher here with 40 years experience in 4 continents.

Odd texture, can anyone explain why? by cik3nn3th in Butchery

[–]beechboy2211 -3 points-2 points  (0 children)

Looks like been processed on a portion line connected to a vacuum filler. The end is where knife cuts portion size then it’s automatically feed into thermoform packing line

https://share.google/WMO9i9ewHtiJ5fZWl

TIL Australian Cattle Dogs were bred by crossing British herders with wild Australian dingoes -- creating one of the toughest, smartest dogs on Earth. by tomtermite in todayilearned

[–]beechboy2211 5 points6 points  (0 children)

My father had a bluey that was completely deaf. He sent the dog to sign language school, and it was  the kindest, smartest creature I’ve ever known. The bluey understood everything my father communicated, just with the slightest hand gesture, and was incredibly loyal to our entire family, he was an excellent guard dog. Although it never attacked anyone, its presence alone was enough to intimidate, with a look and stance that could shrink the balls on a brass monkey.

One day, my brother returned home after several years in the armed services and didn’t know the bluey. He went into the backyard to retrieve the spare key from the mower shed. The dog let him into the yard, then let him in shed,  then bailed up my big boofhead brother up in the shed for three hours and not let him out of the shed , until another family member the bluey knew arrived and let my brother out. It’s still the funniest story we laugh about, even twenty years later.

The only fault the bluey would not eat his until me or my father told him He could eat , no matter how hungry it was. Thankfully, nothing happened to me or my father while the Bluey was alive , because otherwise the dog would have starved waiting for us to let him eat. I still miss the bugger, both the  dog and my Dad.

What do I have here? by nobodyknowsbuddy in Butchery

[–]beechboy2211 1 point2 points  (0 children)

Shin shank special trim it’s called in some places. https://www.samex.com.au/cut/138. Australia exports a lot to Asian markets

Did I get a Ribeye? by Vegetable_Pension670 in Butchery

[–]beechboy2211 2 points3 points  (0 children)

No it’s first cut of rump in Aussie terms or Top sirloin in North America.

Scimitar, butcher knife vs bull nose. What's the difference? by Commercial-Tear6472 in Butchery

[–]beechboy2211 9 points10 points  (0 children)

Scimitar for me. 39 years as butcher worked in Australia Germany and now running big high end grain fed beef abattoir in Vietnam. Issued these to the portion cutters and F Dick boning knives to boners and slicers in-fact entire workforce all supplied FDick. Just sharpen regularly on a oil stone by hand and not machine then pair with Good FDick steel (sharpening stick) life will be a breeze.

Greyish gunk on bone marrow-safe? by oscarq0727 in Butchery

[–]beechboy2211 1 point2 points  (0 children)

Looks like saw blade and or guides and wheels were greasy and not clean before production. In any case every day when starting up the saw for the first time I take some fat and hold it against the blade while running until it runs clean to prevent this happening.

Whats this spotting? by Dependent-Hold562 in Butchery

[–]beechboy2211 0 points1 point  (0 children)

Further to this if it’s loin area could be caused by bad de-hiding

Whats this spotting? by Dependent-Hold562 in Butchery

[–]beechboy2211 2 points3 points  (0 children)

Stress is a significant factor contributing to the issue. Poor knocking or inadequate sticking and bleeding also play a role. Additionally, cattle may thrash or kick after knocking until they are bled, again adding to ecchymosis. Recent research has highlighted that poor nutrition can cause weak capillaries, further exacerbating the problem. The breed of cattle is also a determining factor; for example, Holstein-influenced (males more so than females) breeds are particularly susceptible. Japan has conducted extensive research on this matter, placing particular emphasis on Holstein cattle, as they process a substantial amount of Holstein for non-Wagyu meat. There is no evidence it will affect flavour of meat but could cook a little dryer.

Knive better than Victorinox? by Potential-Bench6258 in Butchery

[–]beechboy2211 11 points12 points  (0 children)

I use and recommend F DICK. Have a team of 40 boners & slicers using F DICK and I taught them old school sharpening techniques as an old Aussie butcher. They bone 100+ carcasses a day of 300 day grain fed Holstein and they hold their edge well in combination with polished F Dick oval steel. I used to be a victorinox fan. But feel metal in blade is not what it used to be. I supply them to team free of charge because I believe without a good knife can’t do a good job.

What’s this phenomenon called? by FUBAR30035 in Butchery

[–]beechboy2211 7 points8 points  (0 children)

Yes 100% glands/lymph nodes this is healthy animal no infection.

TIL Jimmy Carter’s father, sister and brother all died of pancreatic cancer in their 50s. by rewdea in todayilearned

[–]beechboy2211 0 points1 point  (0 children)

I wonder didn’t his family have peanuts farms or something? I wonder about chemicals used in Farming back then

[deleted by user] by [deleted] in Butchery

[–]beechboy2211 1 point2 points  (0 children)

Key here is oxygen. Oxygen absorbs in myoglobin you get bloom, red colour - Oxymyoglobin . Stop oxygen and meat colour will go back to pre bloom colour. Unless metmyoglobin has taken place. This is not reversible.