Artisan Meat Processing

Barbecue Breakthrough

A whole pork shoulder separates into butt roast and picnic roast portions; leaving most of the blade bone in the butt portion and most of the front leg bones in the picnic.  Due to only containing the blade bone, pork shoulder butts lend themselves well to both retail cut fabrication and cooking whole.  Because butts contain less bone than picnics and require less labor to… Read More »

Fresh Sausage Tutorial

Why make fresh sausage?  No cooking loss is taken prior to selling such product.  Water is added to fresh sausage; while moisture is normally dehydrated from charcuterie type items (meat products are sold by the pound and super high prices can be a deal breaker).  Fresh sausage is much simpler and less labor intensive to successfully… Read More »

Making Roast Beef

True domesticated bovine cows are either beef or dairy type female breeding stock.  After being culled from the herd the carcasses resulting from such animals are utilized primarily in the production of ground beef products.  The whole muscle most often gleaned from culled beef breeding cow carcasses is the inside/top round; which is widely further processed into deli slicer roast beef. … Read More »