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

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.

I’m getting into processing my own deer this year. I bought a grinder with sausage stuffing attachments. Should I a sausage stuffer as well for snack sticks and hotdogs and brats and stuff?

Body:

Disclosure: We are Zhengye Machinery, sharing a workshop overview of our cattle-processing equipment.

This walkaround shows an empty rotary cattle slaughter box. The camera moves around the circular support frame, hydraulic valves and hoses, side cylinders, and the head-positioning assembly with blue contact pads. Other views show the control panel, electrical cabinet wiring, end opening and internal steel ribs.

English narration and subtitles identify the visible components.

Cattle slaughter line equipment and layout enquiries: https://zhengyemachinery.com/cattle-slaughter-line/

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.