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Breaking Down the Beef: How a Butcher Separates Meat From Bone

YouTubeTime on the Ridge of a Field

Breaking Down the Beef: How a Butcher Separates Meat From Bone

Blade and Precision: Turning Whole Cuts Into Ready Portions Professional butchery requires knowledge of anatomy and a steady hand. The butcher grips the meat firmly, sliding the knife along the bone to remove excess fat and connective tissue. Each cut is made with controlled strokes that preserve the muscle’s shape and texture. The trimmed ...

4.1K views1 day ago

KNOW YOUR FARMER. KNOW YOUR BEEF. 🥩🐂 There’s a big difference between simply buying beef and knowing exactly where your beef comes from. At Lazy J Farms, these cattle aren’t just something you see on a package at the grocery store. They’re raised right here on our farm, by people you can actually meet, on land you can actually see. We know the work that goes into raising them. We know how they’re cared for. And when you buy beef from us, you know exactly who is putting food on your family’s ta

KNOW YOUR FARMER. KNOW YOUR BEEF. 🥩🐂 There’s a big difference

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Pressure canned ground beef from 2025 — what is being made?

Pressure canned ground beef from 2025 — what is being made?

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Chop Suey Recipe

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Vietnamese Lemongrass Pork Chops Recipe

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A butcher taught me! Here's how to cook pork properly

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Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:

Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:

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Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:

Beef shank, aka chamorro, is hands down one of the best cuts of meat for caldo de res. It starts off really tough, so cook it low and slow. Take your time and don’t rush it. You have to let the collagen break down so the meat becomes super tender and creates that thick, rich, delicious broth. Add some vegetables and you’ve got a homemade, high protein caldo that’s perfect for the cold season. Just trim some of the outside fat before cooking. Macros per 4 oz raw: Calories: 167 Protein: 26g Carbs:

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KNOW YOUR FARMER. KNOW YOUR BEEF. 🥩🐂 There’s a big difference between simply buying beef and knowing exactly where your beef comes from. At Lazy J Farms, these cattle aren’t just something you see on a package at the grocery store. They’re raised right here on our farm, by people you can actually meet, on land you can actually see. We know the work that goes into raising them. We know how they’re cared for. And when you buy beef from us, you know exactly who is putting food on your family’s ta

KNOW YOUR FARMER. KNOW YOUR BEEF. 🥩🐂 There’s a big difference between simply buying beef and knowing exactly where your beef comes from. At Lazy J Farms, these cattle aren’t just something you see on a package at the grocery store. They’re raised right here on our farm, by people you can actually meet, on land you can actually see. We know the work that goes into raising them. We know how they’re cared for. And when you buy beef from us, you know exactly who is putting food on your family’s ta

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