r/Butchery

Thoughts on a full tomahawk vs this mini? We prefer it so you’re not paying extra for the long bone!

Hi everyone, I need some advice on a recent online order.

I bought some high-quality beef, including two dry-aged steaks. Here is the timeline:

Pickup: The courier picked up the package 5 days ago.

Shipping: It was supposed to be a refrigerated service.

Delay: The package sat in the courier's warehouse over the weekend.

Delivery: It finally arrived today (Day 5).

I’ve attached some photos of how the meat looks right now. The packaging was still cool to the touch, but definitely not cold/frozen.

Since these are expensive cuts, I’d love your input:

Does the color look "off" or just like normal oxidation?

Given the 5-day transit time, should I risk it?

Are dry-aged steaks more resilient to this kind of delay?

I haven't opened the vacuum seal yet to check the smell because I wanted to document everything first. What do you think?

I have two roommates roommate 1 and roommate 2 that’s there names

My roommate 1 told me to cut this in half and put one half in the freezer and the other in the fridge I asked roommate 2 if I should defrost it he said no and I should just cut it straight from the freezer

the thing is I took off the seal and it’s just the meat

its about a foot thick and need it to warm up so I can cut threw it but I need it to thaw quicker what should I do let it air dry?

Don’t think I’ll ever find a mistake deal as good as this again. $6/lb for a PSMO, yes please.

I know, "phrasing" is so pre-pandemic.

"Prime Grade" btw 🤣

I bought a "Brazilian ribeye" that was on sale at a local store. Most of them seemed on the smaller side, but I figured it was worth the risk (I'd had luck with Nicaraguan ribeyes in the past). The first sections do look vaguely like the ribeye and rib cap that just taper off weirdly, but the last one looks kinda like a tenderloin, which is making me question myself.

Is this a ribeye and I'm just wrong, or is it actually a different section?

When I first started working here it tripped me out that all the meat was wrapped. I’ve since gotten used to it. There’s definitely advantages and disadvantages but overall I think it helps during our slow seasons. Working in a tourist town it’s always a balancing act between providing fresh cuts but not over cutting.

Saw these in a video but not sure what they might be. Any info would be greatly appreciated.

So I was gifted this cut of beef during a production shoot, but now its a week later and we need to know which cut it is to cook it properly. We wanted to cook it tomorrow but the original butcher (Snake River Farms) was unable to identify it thawed, and is no longer answering my emails.

The photos show it thawed in package and out of package.

https://snakeriverfarms.com

(The packaging has no indication of the cut, and I cant get ahold of the person that gifted it to me.)

Thank you for the help!!!

Forbidden pistachio cream

What do you guys think?

Also, the butcher cut those to my specified thickness (about 1.5 inch for the strip, 1.75 inch for the T-Bone/Porterhouse) and didn’t trim anything afterwards. In this case should I have trimmed anything myself?

I love the flavour of beef fat, probably would have made thallow with the trimmings instead of throwing it out.

Curious to hear you guy’s opinion.