Love ya'lls videos, careful on those back four ribs in the rib plate, they are pretty fatty, I smoke them up here in Cleveland at my Butcher Shop and Taco restaurant, just trying to bring a little ATX to the CLE. Keep putting out great content :)
I’m a full time wild game butcher and I also do some domestic butchering. I have to say you did a pretty good job on that front with the equipment you have.
We don’t have any waste when it comes to the cows except for the exterior desiccated pieces. Everything else goes to chop beef, burgers, sausage, or stock.
