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THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It!  We Are Not JUST A Home Butcher Store! 
We've Been in Business and Processing Meat Since 1949!  All Orders Shipped FREE in the U.S.!

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Video Clips of all of our DVD's!!  (We will have clips of ALL our DVD's shortly).  Click Here To View.

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves!  Click Here
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The Guide to Identifying Meat Cuts Booklet

New Product - AC Legg Dry Smoke Flavor Seasoning How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

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Natural Hog Casings -
Will Stuff
25 Lbs. of Meat
ONLY $19.99!
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Spicecraft (Formerly Witts) Prime Steak
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Black and White
OLD TIME BUTCHER
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Notebook Size Meat Charts

Our Meat Cutting and Slaughtering DVD's Make EXCELLENT Gifts!
AND They're
UNDER $30.00 -
With FREE Shipping!

Forschner-Victorinox
5 Inch Boning Knife


Forschner-Victorinox
8 Inch Breaking Knife

Forschner-Victorinox
6 Inch Skinning Knife

 Knife
Sharpening Stone

Dog Bones

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Fibrous Casings

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Collagen Casings

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Smoked Beef & Deer
Sausage Seasoning

Snack Stick Seasoning

Spicecraft (Witts)
Shake-On Seasonings

Witts Fresh
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AC Legg Fresh
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Marinades, Rubs
And Cures

Sausage Making Kits

Beef and Deer
Jerky Seasonings

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher/BBQ Aprons
New LOWER Prices!

Beef Suet For Bird Feed

Meat Thermometer

Meat Handsaws

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

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The Ask The Meatman™
Website is Owned
and Operated By:

Jackson Frozen Food Locker
400 South High,
Jackson, MO
 63755.

Craig Meyer/Owner
is the MEATMAN!

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Jackson Frozen Food Locker and Ask The Meatman.com are proud members of the Better Business Burea.

More Beef FAQ's

If you are looking to find out where a certain cut of beef is located on the cow, take a look at our Beef Charts page!

Click on the Question to view the answer.

What is the difference between ground beef, ground chuck, ground sirloin, and ground round? Which makes the most tender hamburger?   

I accidentally re-froze a sirloin steak that had been thawed. Have I ruined it or is it still safe to eat?  Thanks!

Read a response in your FAQs from someone who tried to tenderize beef for 3 days in beer. I read your response to him about "cooking" - but there is nothing about "preparation" -- I soak our steaks in beer for 2-3 days and this still does nothing. Usually buy New Yorks from the butcher. Please, after hundreds of wasted $$$, how do we "prepare" the beef so it is as tender as possible for cooking?? Thanks much.

How do you grill a brisket where it comes out tender and tasty?

 I hope you can answer my question, as I can't seem to find an answer.

I pick out family packs of sirloin steaks when they go on sale at our local grocery store and have the butcher grind them for me.

Yesterday I picked out a nice big package of nice fresh looking sirloins to have ground.  When I went to repackage the meat, the entire middle was a yucky brown color!  The outside and bottom were nice and red......the brown part didn't smell bad but didn't look very appetizing either!  Can you explain how this happens or is the butcher substituting other meats instead of what I picked out?

Last Updated:  Saturday, February 02, 2008 01:53 PM

 

 

 
 

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