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

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.

I love this customer, and I hope he’s eating good tonight.

Took a well conditioned steer to slaughter, live weight was 1415 lbs, hot hanging weight was 762 lbs, just got it back hung for 18 days and packaged and the final weight returned was 520 lbs. This is my 10th time doing this and I've always felt it's a little on the lighter side of things. I don't trust the owner of this slaughterhouse honestly not because he's shady but because his employees are seemingly illiterate. I don't think he's stealing but maybe his employees are misplacing some items. Does anyone have experience with this and can confirm whether or not I'm being hustled?

Just looking for opinions, I'd say choice.

We're Zhengye Machinery, sharing a short demonstration of pig carcass splitting equipment.

The cutting head moves down the suspended carcass, splits it into two sides, then returns upward. The split sides continue along the overhead conveyor. English narration and subtitles are included.

Content note: real carcass-processing footage.

Equipment details:

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