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

Some good eating.

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.

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