Honestly the threads here often morph into other things by the time they are done!
Did a little work on the beef I’ve got hanging. Pulled the flat irons and a few other cuts, but it’s mostly a burger beef.
Deepwoodsbutcher Your posts are very interesting and informative. You are taking us on a very educational journey. Thank You
Deepwoodsbutcher Oh boy, sous vide flat iron steak is absolutely delicious, nice.
Bob Stehlik Thank you. It is inspiring to me that so many people have an interest in this craft. I have much to learn as well. Great place to nerd out about meat
Deepwoodsbutcher thanks for the info. I had no idea that the flatiron came from the shoulder blade. You have been giving us some great information. Thanks
cdavis you’re welcome.
Thanks for sharing. Keep up the great work!!
Very informative, I enjoy reading your posts & learning.
Working on the rounds today. It’s a nice change of pace from production. Getting to slow down and do just as much as I want in a day keeps things fun for me.
I have to agree with the others on this. Your posts are a great read and sharing them with us on your journey is incredible. Learning experience for all of us. Thank you.
Thank you for the great information. I’ve butchered hogs from start to finish, but only killed, skinned and quartered beef. We always took them to someone to chill, cut and wrap.
PapaSop I’m so glad you are enjoying it.
Ken1261 that’s awesome. It’s always nice to have a place you can go to get your beef chilled. And doing so much of the work for yourself is very satisfying.
In addition to what the others said your photo compositions are very good. I loves me the pictures!
processhead thank a lot. I’ll try and keep them coming.
Deepwoodsbutcher Great posts, thank you for all the information you have provided us.
Deepwoodsbutcher that last pic looks like a milk cow , I remember the color of the fat
Deepwoodsbutcher These are great, keep them coming!
Jonathon Thanks! I will do my best. Glad everyone is enjoying my posts.