I would think it would take at least a couple gallons of cream to work in a motorized #50 mixer. At the end of it, you will have some expensive butter.
Saving money on meat
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What a great idea for a livestream or video for meatgistics. How to break down a … bulk sirloin or pork butt or other large piece. I know you can find them on YouTube but it would be cool to have a butcher and jonathan go through the process.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
samspade It’s really not that hard. I break primals down because it much cheaper and I get the product that I want for a much cheaper price. I buy to rounds and break out the different cuts, it take a bit of time, but you follow the muscle groups. There are lots of references out there on butchering animals and cuts. Good knives and a good saw and a bit of work and you can do it too.
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samspade top sirloin is one of my favorite subprimals to work with. A lot of different ways to use it. I would like to watch that on live stream too.
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johnsbrewhouse yeah I have watched a couple vids. I was thinking about a guy at home that has knives and wants to break down and package cuts for himself. Some of those are nice to watch but i dont have a bone saw nor would i use one enough to justify the cost. I was thinking just about a purchase that might save a couple bucks and would be fun to try .
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Deepwoodsbutcher You are so spot on I remember the round steak, 7 bone roast, and the skirt steak was trash for hamburger before it was renamed fajita.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
processhead said in Saving money on meat:
I am probably in the minority though
If you are then I will climb in that boat with you. For CB the boneless is the way to go, but I completely agree with the pork chops.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
kyle That is what I am doing too, only sale meat and buying as mush as allowed and vac sealing and freezing.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning last edited by
samspade Cordless sawzall with a dedicated blade. You really don’t need anything special. Metal or demo blades work really well, they can be washed in the dishwasher or hand washed the oiled until the next use.
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johnsbrewhouse said in Saving money on meat:
samspade Cordless sawzall with a dedicated blade. You really don’t need anything special. Metal or demo blades work really well, they can be washed in the dishwasher or hand washed the oiled until the next use.
You can find stainless steel blades as well
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Deepwoodsbutcher That’s what I have for my sawzall, I have some 9" and some 12" stainless steel. Cost wasn’t too bad off Amazon, came in a assorted package.
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