Ask a butcher
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samspade yes canned pineapple juice has been processed and pasteurized to 160 degrees, the same goes for any canned pineapple. You can deactivate the enzyme by simply heating your pineapple to above 160 degrees for one minute or more then cooling. Freeze dried and dehydrated products are just like fresh.
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Deepwoodsbutcher I can definitely get it done as a home butcher, however I’m sure it’s not the correct way. I’ve always wanted to go to a college to learn the correct procedure, cuts, and science behind it. I’ve always wanted to do taxidermy as well. I get into so many different trades it makes my head hurt……what do they say, jack of all trades master of none….that’s definitely me….lol
twilliams if you have the opportunity, ask around at the butcher shops, deer processors or custom plants near you. Some will allow you the chance to learn from them (often while being paid). Collage would definitely help you understand the sciences involved, but nothing beats getting your hands dirty if you want to hone you cutting skills/ knowledge.
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Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
Deepwoodsbutcher Good idea, I think everyone could learn from this thread.
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Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
Deepwoodsbutcher that is quite an offer. Thank you for taking your time to help us.
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Deepwoodsbutcher that is quite an offer. Thank you for taking your time to help us.
cdavis I appreciate all the sausage makers on here sharing their expertise, it seems fair to try and offer what I know too. This is such a nice site to spread knowledge and ideas.
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cdavis I appreciate all the sausage makers on here sharing their expertise, it seems fair to try and offer what I know too. This is such a nice site to spread knowledge and ideas.
Deepwoodsbutcher that is an awesome attitude and shared by many on here. That’s why it’s called a community. I’m sure I’ll have many questions for you.
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Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
Can you comment on the grading system that the pork processing industry uses for pork trimmings? Are terms like “regulars” and “special leans” still in use or have they been replaced by other terms to describe the pork trimmings used in the sausage industry.
I haven’t had much luck researching this topic.
Again, thanks for offering up your experiences in the industry. -
Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
Deepwoodsbutcher what a fantastic and generous idea!
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Deepwoodsbutcher
Great idea! In your personal opinion, will you list beef steaks from best (flavor and tenderness) to least favorite (tougher and less desirable) that you cut? I like all steaks, but maybe I’m skipping a good steak that is going to a roast or burger that I don’t realize. I know it’s a subjective question, but would like your opinion. -
Thought I’d start a thread for people to post questions they have for professional butchers. I know some people don’t get a chance to chat with their local butcher very often, so maybe those of us in the trade could help. Have you ever wondered what goes on behind the scenes? Questions about the process of taking animals from farm to table? Just want to know more about a specific cut, where it comes from or how to use it? Do you want to know some trade secrets or tips? Let us know. All you pros on here feel free to offer some answers and advice.
Deepwoodsbutcher I have two hogs I am purchasing in September. One is going to a processing shop but the other one they don’t have an open slot for. I have only broke down a hog once and can’t remember what I did. So this is gonna be a challenge. More than likely most of it will be going into just trim for my venison sticks, sausage and bologna so skill isn’t really needed. Just curious on what the best fat would be to use for that. Assuming the back fat. Also I’d like to keep the bacons to try curing and smoking them myself like I’ve seen people do on here. I am concerned on the weather, I will be doing this in my shed so a hanging period is more than likely not gonna be able to be done, big issue? Won’t be refrigerated
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Deepwoodsbutcher
Great idea! In your personal opinion, will you list beef steaks from best (flavor and tenderness) to least favorite (tougher and less desirable) that you cut? I like all steaks, but maybe I’m skipping a good steak that is going to a roast or burger that I don’t realize. I know it’s a subjective question, but would like your opinion.dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.
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dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.
Deepwoodsbutcher thanks for sharing your opinion
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Deepwoodsbutcher I have two hogs I am purchasing in September. One is going to a processing shop but the other one they don’t have an open slot for. I have only broke down a hog once and can’t remember what I did. So this is gonna be a challenge. More than likely most of it will be going into just trim for my venison sticks, sausage and bologna so skill isn’t really needed. Just curious on what the best fat would be to use for that. Assuming the back fat. Also I’d like to keep the bacons to try curing and smoking them myself like I’ve seen people do on here. I am concerned on the weather, I will be doing this in my shed so a hanging period is more than likely not gonna be able to be done, big issue? Won’t be refrigerated
twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded Butchers -
I find their rubs to be a tad salty.
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Deepwoodsbutcher I have two hogs I am purchasing in September. One is going to a processing shop but the other one they don’t have an open slot for. I have only broke down a hog once and can’t remember what I did. So this is gonna be a challenge. More than likely most of it will be going into just trim for my venison sticks, sausage and bologna so skill isn’t really needed. Just curious on what the best fat would be to use for that. Assuming the back fat. Also I’d like to keep the bacons to try curing and smoking them myself like I’ve seen people do on here. I am concerned on the weather, I will be doing this in my shed so a hanging period is more than likely not gonna be able to be done, big issue? Won’t be refrigerated
twilliams There is no real need to hang a hog before processing. If just making sausage, go ahead and “hot bone” it. Of course then you want to get it cooled as quickly as possible, but this can be done after breaking it down smaller so it can fit in your fridge. It is admittedly more difficult to work with warm because the fat will be more slippery. Split the hog in half, cut the shoulder off between the 3rd and 4th rib, take the ham off at the sirloin, then cut through the ribs to separate the belly from the loin. Get the primals cooling in a fridge or on ice in a cooler. You can continue cutting from there. There are a ton of good YouTube videos to show that process. Once chilled, the best fat for sausage is from the shoulder but all exterior fat can be used. Homemade bacon is the best! Don’t forget to save the jowls, they are good for bacon too (or excellent for sausage).
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Denny O I agree. They are tasty, but you have to use them sparingly. I haven’t had good results following their suggestions on ratios in jerky or sausage.
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twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded ButchersDenny O said in Ask a butcher:
twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded ButchersThey do a pretty nice job of explaining the process. I like their butchering videos.
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dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.
Deepwoodsbutcher Very nice breakdown. Your list almost matches mine. I also mostly cook/prepare your top half by reverse sear and the bottom half via sous vide or braise because they are the leaner or tougher cuts. But, there always exceptions to any rule and the people(family-friends) who are going to eat the products. Thanks for putting your expertise out there and your humble opinion. Just have fun and eat well.
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dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.
Deepwoodsbutcher Thank you. That’s a good list and I definitely have missed some good steaks but will make sure I don’t anymore. Thank you for your opinion.
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Denny O said in Ask a butcher:
twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded ButchersThey do a pretty nice job of explaining the process. I like their butchering videos.
Deepwoodsbutcher
Was just looking at your brat post on “What did everyone cook today”.
What do you use for a final grind for brats? I have experimented some and finally ended up using a 10mm for first grind and 7mm for the second. First tried a 4.5mm for second grind. Thought these came out a little “gritty”, not a great mouth feel. Sorry Jonathon .
The 7mm seems to work for me but curious. Thought about trying the 10mm as is but not yet. Perhaps to chunky. I know twilliams has talked about this before.Thoughts?
Thanks
P.S. Using just pork butts.
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