I'm a butcher at a mom & pop shop in South Florida. We usually bring in subprimals to break down, but we recently struck a deal with a local Florida pig farmer, and today she brought us our first whole.

Broke it into halves and quarters today & removed the leaf lard, tenderloins, skirts and vacios but tomorrow we'll get into the nitty gritty.

Haven't had this much fun at work in a while, figure I'd share with the community.

A colleague and I created a series of meat cutting videos that show how to break down beef, pork, and lamb carcasses into retail cuts using the most basic tools, mostly 2 knives and a hand saw.

https://www.youtube.com/watch?v=r8WZrPCNyvE&list=PLeiaOD-wUNSI

never seen ribs look like this. I think it's folded over but I don't see any bones. Ive already frozen it so I can't take it out and unfold it or get a better look, but I want to get an idea of what i have going on before i commit to thawing it. I just... dont think i've ever seen a rack of ribs folded up, if that's what this is.

Hey guys, I got 10 pounds of 95/5 ground beef from my local butcher and noticed it looks to be a little fattier visually than I’m used to for leaner ground beef. I cooked it and there was grease pooling on the bottom of the pan which there isn’t that much when I cook 96/4. I know I should have weighed the grease to verify but it didn’t cross my mind before I dumped it into the collection jar. Can anyone look and tell me if this visually looks like 95/5? Thanks

Body:

Disclosure: We are Zhengye Machinery, sharing footage of our cattle-processing equipment.

This video shows an operator using a hand tool along the hide separation edge beside a suspended cattle carcass. The working platform moves down during the operation. Later views show the drum winding the hide, followed by the carcass moving away from the station and the platform rising again.

English narration and subtitles describe the visible actions.

Content note: Actual cattle carcass-processing footage.

Some good eating.

What’s the best way to cook this ?

(I know its a stupid question 🙏) I’m a first time assistant butcher in the uk and have no prior experience, the place i’ve been working cut the lobe with less veins off of an ox liver and sell that as calves liver. I’m 99% percent sure thats not right, or very fair because of the price difference. But i’m not sure, or sure how you’d approach it! Any help appreciated.

I found this in a ziplock bag in the freezer. Not sure what cut it is, but it looks like it’d be stewable. Any thoughts on it?

We're Zhengye Machinery, sharing footage from a pig dressing line.

The video shows an operator using a hand-held tool at the bung-opening station. It also shows suspended carcasses, operator work platforms and round stainless-steel receiving bowls circulating along a low-level viscera conveyor. English narration and subtitles describe the visible actions.

We're Zhengye Machinery, sharing footage of a pig singeing station.

The video shows a multi-nozzle burner head moving up and down along the surface of a suspended carcass. Other carcasses hang from the overhead rail. English narration and subtitles explain the visible movements.

For people using Hobart label scales in a butcher shop or deli: what software are you using to manage products, prices, ingredients and labels from a computer?

I own an HTi-7LS25 with Wi-Fi and Ethernet, application 3.3.0 and Scale Management Backend 3.2.37. It is reachable on my local network, but I have no Hobart management software. USB PLU-only backup/Merge price updates and reset tests are working; I would like a normal supported network workflow as well. I am using AI assistance to develop a local interface, with physical tests performed on my own scale.

Hobart's literature lists HCT, HTe, Invatron PLUM, ADC Interscale, Genesis and Data GateWeigh. Has anyone used one of these, or another package, with this generation of HTi? Especially useful would be:

- The exact software/version that works, and whether Wi-Fi is supported the same way as Ethernet.

- A legitimate free utility, downloadable evaluation, single-scale license or affordable option for an independent owner; links to the developer or authorized supplier rather than unofficial installers.

- The normal way an owner gets official firmware release notes, supported upgrade paths and recovery documentation for an older unit. I am gathering information, not planning an unverified flash or changing calibration.

If you already have licensed Hobart-compatible software and an authorized test scale, would you be willing to check its communications/debug-log option or help identify a normal read-only product lookup? Even the name of the protocol or relevant manual would help. Any shared logs should use a synthetic test product and exclude credentials, serial numbers, addresses and real business/customer data. Please do not change a production scale or share proprietary installers for this request.

I have also asked a more technical protocol question in r/embedded; this post is mainly seeking firsthand software/version experience from scale users. No software is being sold or promoted.

As the title says I found an app that can help me achieve an insane level of sharpness for my daily knives.

I got this whole chicken at whole foods and cut off the skin and underneath is a mass of puss and bits. Is this safe to eat?

We're Zhengye Machinery, sharing footage from a pig skinning line.

The video shows operators loosening skin with hand knives and turning the carcass at the skinning station. It also shows carcasses supported by the lower conveyor and transferred from an overhead rail. English narration and subtitles are included.

Video:

https://youtu.be/ex6_bjB2pLI

Equipment and layout details:

https://zhengyemachinery.com/pig-slaughter-line/

Content note: real slaughterhouse and carcass-processing footage.

We're Zhengye Machinery, sharing footage of an operator-guided carcass loading arm.

The clamp holds pig carcass halves while an operator swings the arm into a refrigerated truck. Another operator helps guide the carcass halves into position inside. The video includes English narration and subtitles explaining the visible actions.

A grass-fed and finished steak from my own herd. The slaughterhouse doesn't do grading (yet). I think it's choice, what do y'all think?

I tried searching up the difference, but it just confused me even more.

Also what would the sirloin cap be? That came up in my searches and it made no sense to me which part it would be.