greeney2 wrote:Well I just wanted to warn him not scare him away the first day.
Butcher, seriously we are also in diar need of user friendly posts, and I would love talking about different cuts of meat, where they come from on the steer, and what is good for what uses. We all like to BBQ and cook, and I for one, can use some real education about meat, the grading, what is over rated for the price, etc. etc. Forinstance I love rib eye steak aslso, but really do not know the difference between that and prime rib, as far as where on the steer its cut. I got a new crock pot and my daughter said that the cheaper cuts of beef are better for the crockpot instead of wasting money on expensive cuts. No pun intended but you could bring a lot to the table, on this subject.
I might be one of the last actual butchers in the free work\ld that does all the boning, and on a wooden cutting block. The business was originally started back in 1937, the existing building was built in 1964. I'll post up acouple of pics.
The second pic is distorted the store front isn't curved.
https://encrypted-tbn1.google.com/image ... xsHtYiaXrY
https://encrypted-tbn3.google.com/image ... hdCm8iJLah