Since
@Jack and
@Brendan always makes fun of my red meat.
This is how I tend to do it.
Home butchering when you buy in bulk from Costco.
I buy the biggest, cheapest and oldest pieces I can find, I when there is a sale stock
up on Lamb, I buy large cuts of Jarlsberg (Europeans make a hell of a lot better sandwich
cheeses than Britons and Americans do). If they have large cut Swiss, get a wheel.
What I do is I trim these cuts - all for sous vide, the fats; keep em for tallow and other
fantastic concoctions. If you are in a catholic area, donate candles.
I know this goes contrary to all butchering books, they also recommend different cuts,
since we cook slightly differently I've found that treating large and primal cuts
really is an effort well spent, especially if you think about pre-sear, cook time and texture.
Trimmed beef - labeled, marked and ready for freezer.
.
Trimmed pork pieces.
.
Lotsa fat to turn into candles.
