When I was butchering we used our vacuum packing machine every day. We used a commercial grade chamber vac machine that was manufactured in Germany and cost well into the thousands of dollars. A lot of money some 25 years ago. In those days it was hard to find aRead More →
I’m writing this article with the thoughts on how to help people find a realiable and quality meat home delivery supplier to get us through these lock down days because of coronavirus. I already have a page for Online Meat where you can find my choices with Snake River FarmsRead More →
The Kitchener Heavy Duty Meat Grinder. For those that want to get their hands into making meat products at home, using quality ingredients is a must, but what about the machinery and tools? Quality ingredients and knowledge are one thing but also using great machinery and tools will just makeRead More →
Paddock To Plate Beef With Provenir With the trend of consumers across the World wanting to know more about where their produce comes from, the words above are used as a marketing phrase to get consumers thinking that their meat purchased is coming straight from the farm to the servedRead More →
Top Tips for Picking Your Christmas Ham Plus a Few Handy Hints The best way to find a good ham is to start with a good butcher. some tips on what makes a good ham. Chances are, that if takes care of your meat selections, he’ll take care of your hamRead More →
Thanksgiving Time – A Few Turkey Tips When we head into Thanksgiving, it’s time to start thinking about planning about that festive meal. The traditional meal is all about turkey (obviously), and for some it is just another…get your turkey, sort out what you’re having with it all on auto-pilotRead More →
Lamb Meat Cuts From A Carcass Breakdown You may have seen my other articles on beef forequarter, beef hindquarter and pork carcass breakdown, so today I will show you a video of how a master butcher expertly cuts, trims and slices a whole lamb into ready to cook lamb meatRead More →
Hindquarter Beef Cuts Breakdown By A Pro I have already written an article on the breaking down of a beef forequarter and now it is time to to get to the other end of the carcass…the Hindquarter. The hindquarter carries most of what we butchers call, the Premium Cuts. Most ofRead More →
Forequarter Beef Cuts Breakdown By A Pro Breaking down a carcass of beef into its primal cuts is something that I believe can only be done by a skilled butcher. In my opinion there will never be a machine invented that will be able to perform this task (famous lastRead More →
How To Breakdown A Pork Side Into Primal Cuts There is nothing better than watching how a master butcher can breakdown any cut of meat from its original carcass form and into primal cuts and then even into sub primal cuts. If you are interested in seeing such a thingRead More →
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