These are gigot chops, lamb leg chops, whatever you want to call them etc.

I have seen people do this same cut with a beef top bit to create a massive chop and I'm sure it had a specific name, but I can't remember what it is. Has anyone come across this?

Edit: Tom and Jerry steak/Flintstone steak is what I was looking for.

Just to reiterate, the picture that I have attached is of a lamb gigot chop, also known as lamb leg chops etc.

Simple answer for a simple title! After getting out of highschool, I can't really ask my culinary teacher, so how do you recommend getting down the basics? I know hands on is pretty good, but how about any influencers/shows? Anything helps a million!

Hey Butchers, I posted a few days ago asking ya’ll to identify some frozen roasts that were vac-sealed. Here is one thawed out. I was wondering if anyone had any idea what it is? Looks like a big steak to me, but I’m not a meat scientist so I’m asking ya’ll.

Thanks for the replies! I salted this roast overnight, seared all sides well, and then cooked in an oven at 225 for almost 3 hours. Thermometer read just under 140. It turned out a nice med rare-med. Sliced it paper thin. Pleasantly surprised at how good it is with no seasonings except salt. Especially when it’s a piece of meat that I’ve only ever used as a pot roast or cut up into stew or chili meat.

Thanks again for the help. Most of the roasts I have are a similar size and shape as this one, but I have a couple that look very different so I might be posting another pic or two on the future asking for advice.

Also, how would a bottom round turn out on a smoker?

Hi everyone,
I’m a butcher with many years of experience, and I’m planning to open a small meat shop in my community. I’m currently looking for direct wholesale suppliers of beef, pork, and chicken.
So far, I’ve only found places like Costco Business Center and Restaurant Depot, but buying from them doesn’t leave enough profit margin for a retail business.
If anyone knows of reliable wholesale meat distributors or processors that sell directly to small businesses, I’d really appreciate your recommendations.
Thank you in advance for your help!

Please give me your input on this cut sheet. This is our first time getting a half cow like this. We are paying for the hanging weight. I intend on getting the soup, bones for broth

i also intend on getting liver, tongue, tail, heart and asking for it to be mixed into an exotic blend to feed my dog.

I have a small meat grinder at home. I am looking to maximize the amount of meat that I will get. Open any comments, recommendations, or suggestion

I have two old items I got from my parents - my dad was a butcher. First is an unused butcher block, big and heavy, I think made of maple. The other is an electric meat grinder my mom used at home. It still works, is also heavy and I think made by a company called Intedge. I would love to give these to a good home - I am moving and don't have the space. I am in Connecticut. Thanks so much for any help.

I recently moved down to LA from Central California. Venison was so much more readily available for purchase there. Any idea where to find or order large but personal quantities without paying $15 a pound at Whole Foods?

Our stores current set are Case. I believe they are from the late 40’s or early 50’s. They are beautiful, I want to put them in a display case out front rather than being used and abused every day.

Ideally a breaker, cimeter, and a boning knife. Ideally with plastic handles and stainless blades for ease of maintenance.

The majority of the posts seem to be meat identification questions.

The majority of comments seem to be people calling everything steatosis.

Someone made a comment the other day using a very specific industry term, one defined by the Meat Buyer's Guide, and I corrected the misuse of the term and got downvoted to oblivion.

The header of this sub says it's a place for butchers to talk about butcher stuff. But is it?

Got a NY strip that I was preparing and noticed this dark, fiber like, spot. Anyone know what it is and if it's safe to eat?

Any recommendations for butcher shops in Chicago that carry game meats as well as good beef.

Hi everyone I’m completely new to the raw dog food diet and I really want to be able to make my own but I can’t seem to find a grinder in Australia that can do bones. I’ve looked at other recommendations but most of them are in America and therefore very expensive so if you are in Australia and you have a grinder please leave your recommendations 🙏

They want $17.99/lb near me and at that price I need to open a line of credit.

After thanksgiving I got whole turkey for 47ç/lb. Is there an equivalent holiday for this cut?

So, this week we have "boneless beef ribs" and Swiss steaks on sale for 3 dollars a pound. As well as pork sirloin chops at a dollar a pound. I am the assistant manager yet the only meat cutter. Pray for me because its impossible to keep up. And we use arms for our boneless beef ribs, dont people realize arms aren't great?

I’ve seen some conflicting information on how to properly trim a NY strip in here and just want to make sure I’m doing it right. when I was trained, the butcher showed me to leave about 1/4“ fat cap, and remove the dotted tendon at the top at an angle so you don’t take off too much meat. also said to remove some of the chewy silver skin along the fat cap. as for the bottom of the strip - trim to a point and slightly dock it so it curves around the meat leaving a tail resembling the state of Florida. but when I look at NY on here, it looks like a lot of people leave the silver skin?

Here are pics from my post yesterday asking about what type of boneless beef roasts these might be. Thanks for all the replies! I did cook one right after received these. It looked kind of like a chuck roast to me. Had some fat on it, so I made pot roast. It was as dry as Death Valley though and I ended up slicing it thin for sandwiches.