r/Butchery

: "What does MHB stand for? Mystery ground Meat found in my freezer"

: "What cut of Beef is this?"

: "Which Steak would you pick? Dry-aged Prime Niman Ranch ribeyes"

: "Summer sausage - Not sure if this is the correct place to ask, but I Butcher my own deer every year and use bacon ends to add some fat to the hamburger. Im wanting to make summer sausage, I have no way to know exact fat content probably around a 90/10. This is one of my pounds should I add more fat?"

: "80 lbs yield from Virginia whitetail Deer (shot on opening day last week). Butchered, frozen and packaged by myself. Excluding bones and added fat/sausage binders, 66lbs total meat yield."

: "Why does my Chicken have a hole in it? Is this edible?"

: "Local Pork case is full today"

: "What Cut is this?"

: "What do you call Lamb Spine like this in the UK?"