Some butchers say whole animals teach you more, but I think primals work fine and cut down on work. What do you all think?
The snap on the casing is SO satisfying.
The boar had a lot more fat than I'm used to with domestic pigs. I trimmed it similar to pork, but it smelled different. Any tips for game animal fat?
Our local farm now takes our meat trimmings and bones for their compost pile. It feels good to keep that waste out of the landfill and help grow food. How do you handle leftover bits in a way that's better for the planet?
Last week, we had many lamb racks to trim. I used a lot of time on them. My boss wants me to be quicker. How do you trim fast but keep the meat good? I could use some help.
We got a shipment where some pork had bruising from rough transport. I felt off about grinding it since it was safe but not perfect. After a chat with the boss, we used it for cheap sausage mixes. Still, I wonder if we should have been more upfront with customers.