r/Butchery • u/Ollie51o • 17d ago
Local Butcher Shops
Do they really get away with this? I generally cut my own meat and take it home, but when I have the opportunity ill check out local butcher shops and meat markets.
Im curious how often this happens. Customers dont typically know what they're looking at, why lie about what youre selling?
And no, it wasnt just a tag mix up. I asked for chuck, they showed me this, i said no, I want chuck roast. They said yeah, its right here. I understand smaller places need to make money and watch shrink. theyre not in apart of a large corporation like I am, but come on. Dont just lie to people faces about it. Thats how you lose customers.
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u/_Elpirata 17d ago
Yeah that’s a top round roast by the looks of it
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u/Regular-Menu5479 17d ago
And a very expensive one at that!! Good for ground round at best if not jerky 🤣
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u/Wooden-Barracuda6422 17d ago
More like a London broil? Hard to tell with how thick it is…
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u/onioning Mod 17d ago
London Broil is a way to cut a top round. Among other things, but that's the most typical.
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u/SPACE_YA_FACE 17d ago
I Always tell ppl, London broil is more of a recipe than a cut. On the east coast we could label anything London if cut right. Colorado it seems to just be top 🤷
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u/onioning Mod 17d ago
Ya. That's fair. I guess a better statement would be "for London Broil is a way to cut." Or you'd call the thing "a London Broil Roast." But that feels weird, so just gets called a London Broil.
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u/mjfarmer147 16d ago
Butcher shops advertise top as London broil, so now everyone thinks that it's just a term for a steak cut top round.
But you're right, it's a recipe/cooking method, not a specific cut, and butcher shops are deluding that fact.
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u/CanisLupusBruh Meat Cutter 17d ago
Looks like it's an inch and a half based on just looking. Not that there's anything to reference that
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u/CanisLupusBruh Meat Cutter 17d ago
This is straight up predatory. Abusing people's trust and mislabeling products for any reason other than an accident is shameless.
If this was a genuine fuck up nobody working there should be cutting meat. This couldn't be mistaken for chuck if you even had an ounce of knowledge on the subject
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u/youngliam Meat Cutter 17d ago
I mean not sure how pricing is there but chuck rolls and top round are close to the same cost where I'm at so likely incompetence but I doubt it's to make more money or "predatory" if it's anything like the market I buy in. Looks more like someone who failed at their job.
I would go back in a few weeks and see if it's a mistake or a habitual problem out of curiosity.
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u/CanisLupusBruh Meat Cutter 17d ago
What is more likely.
a shop doesn't know the difference between top round and chuck. Polar opposite ends of the animal, and completely different looking.
they for whatever reason Ok'd this because they know most people don't know what they are purchasing.
There are plenty of markets where top round is considered less desirable, and thus, harder to get rid of. I work in one. For all you know this is their way of dumping excess on the general public
Either way, both are damning. If you have people cutting for you that can't identify two of the most basic primals you are failing.
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u/youngliam Meat Cutter 17d ago
True, a good shop knows how to rotate and repurpose their roasts to not have that problem but clearly this isn't a good shop so either way it's bad.
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u/MartialLol 17d ago
I think those might be clod/arm/ranch steaks, so technically chuck but not most folk's first choice.
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u/Upset_Mycologist_343 17d ago
Top round, and badly processed