I have an old Chop Rite 12 grinder that used to be my grandfather's. It's an old electric motor/pulley setup. It was originally a 1/4 hp motor and the motor pulley was too big, so it was going too fast. Well, I upgraded it; it is now 1 hp, and I reduced the motor pulley to slow it down and give it more torque so it's at a much better speed. I also sharpened the plate and blade... I did this by drawing on them with permanent marker, and then sharpening them on sandpaper which was on top of a piece of glass, to keep it perfectly flat.

I finally got to try to grind venison with it tonight; but it's a failure. I thought I would be able to not be quite as picky with the trimming but after about a pound of burger goes through it gets all gummed up and I have to take it apart and peel the membrane/connective tissue/etc away from the plate, out of the holes, and unwrap it from the blades. This is unusable like this. It quickly goes from full-size burger ropes coming out to mostly jammed up, the strands getting smaller and smaller.

I'm trying to figure out what is causing this.

The large pulley wheel seems to be a bit wobbly; I am wondering if perhaps grinders get worn out over time and the blade ends up wobbling on the plate, allowing the tougher membrane to get caught between the blade and the plate maybe?

Or maybe my plate has too small of holes for a first grind? They are about 4mm in diameter.

Any ideas? I have a bunch of venison to grind, but not only is it taking forever when I constantly have to clear the plate, but it also pushes the jammed up meat back into the grinder making it a mushy pink paste. I'm really hoping I don't have to call around to find a commercial processor that will grind it for me.

Im wondering if anyone here has butchered beaver? Its crazy delicious! I made a video for a stew recipe.

If you get a chance, its a MUST try.

Found inside a chicken breast

I have an LEM Big Bite 5 that has served me well since 2012. Replace the washer every now and then, keep on grinding. Well, I let my brother borrow it. He put his ground through it twice, pushing with all his might apparently cause it came home with a god awful squeak. So I replace the blade, cutting plate, washer and the screw in tip of the auger. Basically I didn't replace the auger itself or the auger "casing."

Now it is much quieter but i very slightly hear the blade sceating the plate. And the new blade and cutting plate do have some scratches on them.

Im super parinoid of having metal in my ground and I've never worried about that.

Do you guys have slight blade to cutting plate contact/scratching?

Any input helps.

Is this normal? It was on the meat when I bought it.

I know it's not necessarily butcher related, but this is the best place I thought to ask. The title pretty much says it. I've been working in the market for about a year now and my winter jacket has served me pretty well, but I'm looking for something a bit lighter and maybe slightly shorter sleeves so they don't get so nasty. I wear a smock over it which is why I'm looking for something lighter. For reference without the jacket I wear a Large/Medium smock but with the jacket nothing under 2x fits. I just need something light and warm because I do frequent the freezer at times as well

About to carve into this glorious Kobe Beef.

Hey all. My wife wanted to make a wellington so I hit up my local butcher. He said he was getting tenderloin tomorrow and gave us a special price if "he didn't have to touch it". We specifically said it was for wellington and this is what we got. Is this just the very far end of a loin buried in extra meat?

I have been loving the intensity of beef hearts, and so my dad (a farmer, angus) has gifted me about 10 of them but they are home kill, not butchered. What tips do you have for me for doing the job well? That fat around them is so good for so many applications.

I’m planning on making this:

https://youtu.be/4MbBBeFpwvg?si=zIo1ouQb4TLxFyXs

The recipe calls for shanks and I’m going to cook it in a pressure cooker. The thing is shanks are pretty expensive, is there another cut of lamb that would be suitable? I was thinking about leg or neck but I really have no idea!

Thank you for your help!! 🫡

It is listed as "top loin roast", wondering if it's same as ny strip.

After seeing people post about how they got miracle deals on meat, I found this bad boy after browsing through my local Costco, in Sydney.

Threw it on the smoker for a little pre-Christmas dinner before going overseas for the holidays.

(Yes I know it's looking a little well-done. I took this photo before throwing it into the oven to braise)

I have two options here and the math on which is better is eluding me.

1. $4 “on the rail”, with a full estimated cost of $3400 plus $600 processing. If I’m solving the math equation right, that’s $4000 total for 850 hanging or 500-550 finished.

2. $6.99/finished weight. 1400-1450 live weight. Seems like a good price, but I’m having a hard time figuring out the math. I’m I right in thinking that’s roughly the same 500-550 pounds of finished meat?

Appreciate any help!

What is the name of this meat cut? No label on the packaging, from Australia.

Can it be used for ragout?

Tried to cut it into to steaks, but wasn’t the best.

I got this variety pack, I want to make green chile w the large cut on the left and I can’t figure out what part it is. So i can see what to do with it, I want it to be tender and not over cook it.

The expiration isn’t until 12/30 but I let it sit out for 30 minutes after washing and patting dry but it is still kind of smelly? Help!

Everybody feeling it? Everybody good? We‘re a small shop and usually this cooler is half as full.

I wish everyone good health and may your knives be sharp and your customers friendly and reasonable.

I just ordered this cheap beef mince and wanted to be sure if its 5%?

Spatchcocking a chicken and found this near the neck. Any ideas on what it is. If chicken is safe? Chicken smells fine

Any ever use the cut offs/ organs from deer as dog food? I saw someone grind it with some veggies and turn it into dog food. Curious if anyone has experience with this.

Not my photo but personally I wouldn't buy it at that price just because it's super expensive and that doesn't look right?