<![CDATA[Ask a butcher]]>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.

]]>https://waltonsdev.nodebb.com/topic/5393/ask-a-butcherRSS for NodeThu, 10 Sep 2026 21:02:18 GMTSat, 04 Jun 2022 17:40:35 GMT60<![CDATA[Reply to Ask a butcher on Tue, 28 Jun 2022 15:45:22 GMT]]>zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.

]]>https://waltonsdev.nodebb.com/post/82002https://waltonsdev.nodebb.com/post/82002Tue, 28 Jun 2022 15:45:22 GMT<![CDATA[Reply to Ask a butcher on Tue, 28 Jun 2022 14:55:14 GMT]]>Deepwoodsbutcher Totally agree with your warning. Knowing the butcher or buying the raw product yourself (prior to butchering) is the only way to know what you’re getting.

]]>https://waltonsdev.nodebb.com/post/81988https://waltonsdev.nodebb.com/post/81988Tue, 28 Jun 2022 14:55:14 GMT<![CDATA[Reply to Ask a butcher on Tue, 28 Jun 2022 12:02:34 GMT]]>Deepwoodsbutcher Fairly sure I have heard of Ranch Cut. I used to work closely with a small processor in the U.P. that might have been where I heard about it. Thanks for the info

]]>https://waltonsdev.nodebb.com/post/81945https://waltonsdev.nodebb.com/post/81945Tue, 28 Jun 2022 12:02:34 GMT<![CDATA[Reply to Ask a butcher on Mon, 27 Jun 2022 23:44:57 GMT]]>Jonathon As far as Denver steaks go, they are very good. Firstly, since they are cut from the chuck primal, they are nicely marbled and have tremendous beef flavor. Secondly, they stay relatively tender when cooked med rare. They are definitely worth trying if you haven’t. As a side note, here in Michigan the “Denver” steak that is sold in markets is actually a ranch steak cut from the shoulder clod. I think this is a regional issue, but just be sure you ask for this cut from a reputable butcher that cuts a true Denver.

]]>https://waltonsdev.nodebb.com/post/81917https://waltonsdev.nodebb.com/post/81917Mon, 27 Jun 2022 23:44:57 GMT<![CDATA[Reply to Ask a butcher on Mon, 27 Jun 2022 23:38:34 GMT]]>Jonathon no difference in seasoning that I am aware of, but I have never worked in a plant that does the hot boning so I could be wrong on that. Maybe someone else has more info about that.

]]>https://waltonsdev.nodebb.com/post/81916https://waltonsdev.nodebb.com/post/81916Mon, 27 Jun 2022 23:38:34 GMT<![CDATA[Reply to Ask a butcher on Mon, 27 Jun 2022 21:30:56 GMT]]>For my brats, chorizo, and breakfast sausage, 2 grinds. 3/8ths and then 3/16ths

]]>https://waltonsdev.nodebb.com/post/81903https://waltonsdev.nodebb.com/post/81903Mon, 27 Jun 2022 21:30:56 GMT<![CDATA[Reply to Ask a butcher on Mon, 27 Jun 2022 19:52:25 GMT]]>Deepwoodsbutcher So, is there a difference in seasoning for pre-rigor pork processing or no?

Also, thoughts on the Denver cut, all hype or worth it?

]]>https://waltonsdev.nodebb.com/post/81880https://waltonsdev.nodebb.com/post/81880Mon, 27 Jun 2022 19:52:25 GMT<![CDATA[Reply to Ask a butcher on Sat, 25 Jun 2022 06:27:31 GMT]]>PapaSop 7mm

]]>https://waltonsdev.nodebb.com/post/81658https://waltonsdev.nodebb.com/post/81658Sat, 25 Jun 2022 06:27:31 GMT<![CDATA[Reply to Ask a butcher on Sat, 25 Jun 2022 03:28:03 GMT]]>I do pork brats with 3/8s usually. All depends on what you want.

]]>https://waltonsdev.nodebb.com/post/81651https://waltonsdev.nodebb.com/post/81651Sat, 25 Jun 2022 03:28:03 GMT<![CDATA[Reply to Ask a butcher on Sat, 25 Jun 2022 03:15:32 GMT]]>PapaSop My peeps like the coarse cut (for me it’s a 3/8th). They didn’t like the overly emulsified chew using the 3/16 on the second grind. Guessing everyone has their own opinions.

]]>https://waltonsdev.nodebb.com/post/81649https://waltonsdev.nodebb.com/post/81649Sat, 25 Jun 2022 03:15:32 GMT<![CDATA[Reply to Ask a butcher on Fri, 24 Jun 2022 23:52:28 GMT]]>PapaSop I like a little coarser grind for brats, so for my second grind I also go with the 7mm plate.

]]>https://waltonsdev.nodebb.com/post/81642https://waltonsdev.nodebb.com/post/81642Fri, 24 Jun 2022 23:52:28 GMT<![CDATA[Reply to Ask a butcher on Fri, 24 Jun 2022 20:46:31 GMT]]>PapaSop your welcome.

]]>https://waltonsdev.nodebb.com/post/81625https://waltonsdev.nodebb.com/post/81625Fri, 24 Jun 2022 20:46:31 GMT<![CDATA[Reply to Ask a butcher on Fri, 24 Jun 2022 20:36:09 GMT]]>Deepwoodsbutcher said in Ask a butcher:

PapaSop I believe I used a 3/16 so about 5mm on these

Thanks.

]]>https://waltonsdev.nodebb.com/post/81623https://waltonsdev.nodebb.com/post/81623Fri, 24 Jun 2022 20:36:09 GMT<![CDATA[Reply to Ask a butcher on Fri, 24 Jun 2022 20:19:44 GMT]]>PapaSop I believe I used a 3/16 so about 5mm on these

]]>https://waltonsdev.nodebb.com/post/81616https://waltonsdev.nodebb.com/post/81616Fri, 24 Jun 2022 20:19:44 GMT<![CDATA[Reply to Ask a butcher on Fri, 24 Jun 2022 20:06:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/81613https://waltonsdev.nodebb.com/post/81613Fri, 24 Jun 2022 20:06:01 GMT<![CDATA[Reply to Ask a butcher on Tue, 07 Jun 2022 00:15:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79555https://waltonsdev.nodebb.com/post/79555Tue, 07 Jun 2022 00:15:17 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 03:20:32 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79497https://waltonsdev.nodebb.com/post/79497Mon, 06 Jun 2022 03:20:32 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 03:10:47 GMT]]>Denny O said in Ask a butcher:

twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded Butchers

They do a pretty nice job of explaining the process. I like their butchering videos.

]]>https://waltonsdev.nodebb.com/post/79490https://waltonsdev.nodebb.com/post/79490Mon, 06 Jun 2022 03:10:47 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 03:09:57 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79489https://waltonsdev.nodebb.com/post/79489Mon, 06 Jun 2022 03:09:57 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 03:07:27 GMT]]>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).

]]>https://waltonsdev.nodebb.com/post/79488https://waltonsdev.nodebb.com/post/79488Mon, 06 Jun 2022 03:07:27 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 03:02:03 GMT]]>I find their rubs to be a tad salty.

]]>https://waltonsdev.nodebb.com/post/79486https://waltonsdev.nodebb.com/post/79486Mon, 06 Jun 2022 03:02:03 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 02:59:54 GMT]]>twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded Butchers

]]>https://waltonsdev.nodebb.com/post/79485https://waltonsdev.nodebb.com/post/79485Mon, 06 Jun 2022 02:59:54 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 02:59:41 GMT]]>Deepwoodsbutcher thanks for sharing your opinion 👍

]]>https://waltonsdev.nodebb.com/post/79484https://waltonsdev.nodebb.com/post/79484Mon, 06 Jun 2022 02:59:41 GMT<![CDATA[Reply to Ask a butcher on Mon, 06 Jun 2022 02:53:16 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/79481https://waltonsdev.nodebb.com/post/79481Mon, 06 Jun 2022 02:53:16 GMT