Ask a butcher

Deepwoodsbutcher

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.

gus4416

I am glad you told me about pineapple juice and hog casing because I was going to try it next time I made sausage

calldoctoday

Deepwoodsbutcher 10 thumbs up!

samspade

So if the pineapple juice from cans is ok, is the pineapple also ok to use?

twilliams

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

johnsbrewhouse

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.

Deepwoodsbutcher

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.

bocephus

Deepwoodsbutcher Good idea, I think everyone could learn from this thread.

cdavis

Deepwoodsbutcher that is quite an offer. Thank you for taking your time to help us.

Deepwoodsbutcher

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.

cdavis

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.

processhead

Deepwoodsbutcher

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.

ND Mike

Deepwoodsbutcher what a fantastic and generous idea!

dawg

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.

twilliams

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

Deepwoodsbutcher

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.

cdavis

Deepwoodsbutcher thanks for sharing your opinion

Denny O

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

Denny O

I find their rubs to be a tad salty.

Deepwoodsbutcher

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).