Gravy's Cooking Thread

BrutulTM said:

Lots of people don't want to cook anything that's not ground beef. We sell halves and quarters of beef and there's often a customer that wants everything ground. Once we had a butcher shop get in an argument with a customer because he didn't want to grind the rib eyes and another time we traded a customer ground beef for steak pound for pound.

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Just because they ask for certain cuts to be ground doesn't mean you have to give them that cut ground. They won't know the difference. It's pretty common here with things like deer someone will say they are just going to make sausage and want it ground in with something else like beef or hog. Umm they aren't getting backstraps ground in. They are getting the total poundage of meat they brought in, but....

It happens here. Mostly because someone having a cow butchered or side of beef butchered is either local or bought it from someone local they get what they asked for. But a lot of deer are processed for people that drop it off and never come back till the day they pick it up some time later and they never see again.

Also guessing a fair number of them would never be able to tell tell the difference which is why they have it all ground for putting into sausage by someone else. I had the owner of a butcher shop tell me no telling how much of the best cuts get sent home to make into sausage by people who have no idea how to make sausage.

Ised to harvest deer for research and a local butcher shop would butcher and package it then donated to the local food bank before giving homeless people deer meat became offensive to the homeless. I have zero doubt they took the best cuts and substituted whatever they had since they were donating their labor.