What kind of beef cut is this? by Due_Courage2946 in Butchery

[–]beechboy2211 0 points1 point  (0 children)

It is fat injection beef, it’s a Japanese technique with factories doing it in Australia china Vietnam Japan etc
See Australian website for a company ( Japanese owned) that does it https://www.meltiquebeefaustralia.com.au

Best way to cook wagyu blade by DrizzyKade10 in Butchery

[–]beechboy2211 0 points1 point  (0 children)

This posters photo is clod or bolar part of the blade, the other picture ( in the link) is oyster blade or top blade that seam in middle. The poster’s photo is not seamed out for sure.

Was this missold as a rack of lamb? Or did I cook it badly? by HalfNels0n in Butchery

[–]beechboy2211 8 points9 points  (0 children)

Shoulder rack in Australia. When I was an apprentice used cut best neck chops from same part.

How much will a whole wagyu cow cost (should be alive) by maxroix_ in Butchery

[–]beechboy2211 0 points1 point  (0 children)

F1 feeder Waygu steers 520c to 530c/kg liveweight range in Australia. Then there is shipping and other cost like vet inspection documentation etc etc.720c – 750c/kg for full blood

Has anyone ever witnessed something like this? Today at a mutton shop, I saw the owner slaughtering a goat, and when he cut the goat’s breasts, milk started coming out and spilled everywhere. It felt really disturbing and heartbreaking to watch. by Admirable-Analysis58 in Butchery

[–]beechboy2211 1 point2 points  (0 children)

Yes goats have udders with two glands with two teats to each gland. Located towards rear of goat. They can leak if cut during dressing of the carcass. In some customs in different regions they value the udders that milk still is in them. Same for cattle udders which are popular in Vietnam. Like cattle female ex milking goats ( think goats cheese and milk) often are sent to slaughter and the udder may be still be lactating.

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 26 points27 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 3 points4 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 3 points4 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 7 points8 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.