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Hanger Steak

Unfortunately this will always be the case with cuts like the Hanger. The more you see it on menus and Food Network the harder it will be to find. There is only one per animal and used to be undesirable Hence its other name The Butcher's Steak because usually the butcher took it home. The farmer that I use for my butcher shop, also the processor, gives them to me because nobody up here wants them. I use them in my restaurant because I can't give them away in the butcher shop. As the dish grows in popularity this will no longer be the case. Make a trip to VA and with advance enough advance notice I will sell you a truckload of 'em at 6.99 per pound. All Naturally raised too;)

Feb 17, 2012
Butcherboy1 in Chicago Area

Bratwurst Sausage

To correct one thing in a previous comment Aerobic bacteria is not the main worry in sausage making, it is anaerobic bacteria that one needs to be more concerned with, particularly Botulism. These organisms thrive in low oxygen high moisture environments. It is always important to wash and sanitize all of your equipment and hands during the process of making sausage. Also equally important is to keep everything as cold as possible while working and cook internal temps to above 160. Botulism is one of the most deadly toxins on the planet and is not to be taken lightly.

Oct 25, 2011
Butcherboy1 in Recipes