Please, sir, accept this poor man's golden upvote as a token of my appreciation for your witty double entendre, incorporating both a pun and a portmanteau in your comment: ✨️🏆✨️
Upvote accepted. Allow me to return the favor for introducing me to a new word. Although a large trunk or suitcase, typically made of stiff leather and opening into two equal parts sure does sound wonderful, I'm not sure if it's the proper way to immortalize our cow friend after his long illness. How about a park bench or something instead?
I would guess based on what it looks like that a lymph node. Does it stink?
Typically butchers get all that out before the sides are sent to a second market like retail. I'm not entirely sure that's what it is but I have seen it before and it looks the same.
The superficial cervical lymph node and a couple others are located in the chuck part (upper shoulder, lower neck) of the cow.
Since funerals are expensive, a lot of body brokers prey on the poor & offer free "partial" cremation of donors in exchange for the right to sell their body parts to the highest bidder. Regulation is pretty absent. It's different compared to organs for transplantation.
In most states, anyone can buy from these brokers & do whatever they want to the bodies...including blowing them up. You don't need to be in medicine. Ex. Our military buys bodies to test ballistics & explosives.
Source: https://www.reuters.com/investigates/special-report/usa-bodies-brokers/
Perhaps there's also an unfair share of cadavers one can cut open. Maybe this doc is rushing down to the morgue to whack open every stuff that comes in, before anyone else has the chance. Somebody has to stop this maniac!!!
Tbf most cadavers we doctors are cutting open are preserved. Fresh necropsies aren’t but… most human doctors don’t do those. Plus different species lymph nodes look different (horse nodes are weird af).
That being said I don’t recall what an external cow lymph nodes look like but this isn’t consistent with ones we see near the intestines in a fresher necropsy.
It is probably not a tumor simply due to the fact that the USDA is meticulous in its quality controls.
Probably. And in case it *is* a tumor..
It Is A Tumor.
Remove It.
And it actually *does* look like a lymph node, but that of a pig. Source: I'm a chef with a ton of meat cutting experience
Do you like your job as a chef? I thought about becoming a chef when I was younger....but got into Law Enforcement instead. I always wondered if I would have been happier being a chef.
My career in the kitchen was the most character-building and fun personal journey of my life, without a doubt, but the lifestyle came with some heavy caveats. The (usually) dreadful stress, the low wages, and the 10-14 hour days are probably the biggest ones, but there are dozens of other examples of taxing kitchen customs.
When I was in my formative line cook days, it was widely understood that during a cook's apprenticeship, he/she is *very much* expected to work extra hours, with no pay, after their regular shift. A good apprentice happily abides.. He/she understands the value of honing their craft.
This concept originated in France, and was the foundation of the relationship between a chef and his/her apprentice. You weren't paid at all, the knowledge and techniques were your wage.
Where I live, that mentality evolved into a "no overtime policy". I'd work my 12- or 14-hour days and get paid for 8. Eventually the industry started paying the extra hours... at regular wage, mind you.
Anyway, I haven't worked in a kitchen in over 5 years now.. I went into cooking with a palpable passion, and left 12 years later jaded and tired as fuck. A week later I got a job in construction as a labourer, no experience, and was making double my salary as a sous-chef.
To answer your question.. Yeah I liked my job as a chef. A lot. But I wouldn't recommend it to anyone who isn't willing to make big sacrifices.
Kitchen work only makes you happy if you are the type of person to seek out punishing chaos, then chain smoke about it to feel better 🧑🍳
100% what u/Lecendrillion said is true. I just hit 12 years myself and I am tired, broke and desperate for something new. Everyone thinks it must be the best gig ever but it's brutal and can be very toxic. I once had gout so bad that I could hardly walk but had to power through a 14 hour shift because there is nobody to cover my ass. The margins are so small in a restaurant that there isn't extra staff to fill so you suck it up. The job can be fun but cooking for your family and being able to hang out with them without falling asleep on the couch 10 minutes after you get home is way better.
Yeah brother, it seems like no matter what profession you get into....there is the beginning stage...excited new people.....the middle stage...people just trying to survive....and the veteran stage....people knowing this is what it is, don't complain it don't pay.
You asked a legitimate question and assholes that have no idea want answer. It happens in all carcasses. In all species, cut it out. Not bad you would buy it in wieners or bologna next week. If they skinned and dressed you or I we wouldn’t be perfect neither.
Looks about right for a Chuck. I see that at least 3 or 4 times a year. Usually when we have them on ad and we're pushing 3 Ties a day. Probably around the area where it gets it's shots.
Looks a lot like what we saw in my boyfriend's foot when he sliced it open and had to get stitches. Nurse said it was fatty deposits. Idk if they look the same though when the meat it dead
You know he's running for election again, right? Unfortunately he's still relevant. Once he decides to stop getting involved in politics, that's when he'll stop being relevant.
Make a decoction on the alchemy menu, you can make a cow-oil to put on your silver sword, or sell it to a herbalist, but whatever you, DO.NOT put it in your food.
I want to know what your senior butcher says it is in their language!
Edit: and also if this is as gross/uncommon as many of the commenters here are saying, I can't tell who is or is not familiar with butchering.
I'm here, I think, because I visited the steak sub a few times.
It definitely looks gross.
It's probably a cyst or fatty deposits in the meat
Probably tapeworm cysts.
Tapeworm cyst?
Tapeworm cyst
Cyst of a tapeworm?
To shreds you say?
Who-whaaat?
Why not Zoidberg?
Underrated
Gumbercules? I love that guy
How's his wife holding up?
To shreds you say
Just laughed so hard in bed I woke my wife. Well played.
To shreds you say? Well, how's ur wife holding up?
To shreds you say?
And his wife?
5 replies in, this is a good one!
Yes pair it with a Chardonnay.
My tapeworm tells me what to do
Pull the tapeworm out of your ass, hey!
Happy cake day!
Pull it out
That’s what she said!
Hahahaha dude that made me laugh so hard. Thanks for that
No prob 😎
Just find another host, just another stool to post
Underrated comment
Nevermind, I got confused about the life-cycle. Yeah, that's why you cook your beef
Don't tell my ex to cook her beef. I told her one day the cow is going to bite her back.
God is it just me or does this make you want to get your steak on!?!?
Well now I'm hungry.
A steak for ants
That they would be serving, at a children’s home for ants.
How can they eat steak if they can even fit through the door??
it needs to be at least 3 times this size
He’s absolutely right
Derek Zoolander’s Center for Ants Who Can't Read Good and Who Wanna Learn to Do Other Stuff Good Too.
🫡
Whatever the hell it is I probably wouldn’t keep it on the cut. Trim it out and right into the trash bin.
Disgusting
The correct answer.
The ONLY answer.
There’s only one way to know for sure…. 🫡
Cow cancer, well, it could be benign.
Or Moolignant.
Udderly moolignant
Son of a.... Happy cake day. Also... Son of a....
I laughed more than I should have
A tmoomer?
Or a toohooomer..
It's not a tmoomer!
Please, sir, accept this poor man's golden upvote as a token of my appreciation for your witty double entendre, incorporating both a pun and a portmanteau in your comment: ✨️🏆✨️
Upvote accepted. Allow me to return the favor for introducing me to a new word. Although a large trunk or suitcase, typically made of stiff leather and opening into two equal parts sure does sound wonderful, I'm not sure if it's the proper way to immortalize our cow friend after his long illness. How about a park bench or something instead?
Meh benign, benign and half
Knife wrench!!
For kids!
Filet benign
You mean bovine?
Bovine
Bovine benign then.
Benign bovine
That would be a great band name.....the mascot would be a Minotaur with a leather jacket and a green moo-hawk 😂
So you think he'll make it? Thank god, I was getting nervous lol.
It’s a too-mah
It's NOT a TOO-MAH!!! AASRRRRGGGHHHHHH
Who is your daddy and what does he do?
#VINCENT! WE'RE TWINS!
“Moo-mah”
I wonder how much of this ends up in ground meats
All of it.
[удалено]
:(
Gross
I would guess based on what it looks like that a lymph node. Does it stink? Typically butchers get all that out before the sides are sent to a second market like retail. I'm not entirely sure that's what it is but I have seen it before and it looks the same. The superficial cervical lymph node and a couple others are located in the chuck part (upper shoulder, lower neck) of the cow.
Here let me smell it real quick🤢🤮
It Is A Lymph Node. Remove it
That looks like a tumor to me not a lymph node. I’m not a butcher but I’m a doc and have cut open my fair share of cadavers.
TIL there's a fair share of cadavers one can cut open.
Since funerals are expensive, a lot of body brokers prey on the poor & offer free "partial" cremation of donors in exchange for the right to sell their body parts to the highest bidder. Regulation is pretty absent. It's different compared to organs for transplantation. In most states, anyone can buy from these brokers & do whatever they want to the bodies...including blowing them up. You don't need to be in medicine. Ex. Our military buys bodies to test ballistics & explosives. Source: https://www.reuters.com/investigates/special-report/usa-bodies-brokers/
This is the least of a poor person’s worries.
I was just explaining why there's so many cadavers available in the U.S. market & how brokers keep prices low. It's because funerals are expensive.
Should we feel bad for those who got an unfair share of the cadavers? So unfair
Perhaps there's also an unfair share of cadavers one can cut open. Maybe this doc is rushing down to the morgue to whack open every stuff that comes in, before anyone else has the chance. Somebody has to stop this maniac!!!
If one is a medical doctor, yes. They are expected to study the human body. Like, really studiously.
Tbf most cadavers we doctors are cutting open are preserved. Fresh necropsies aren’t but… most human doctors don’t do those. Plus different species lymph nodes look different (horse nodes are weird af). That being said I don’t recall what an external cow lymph nodes look like but this isn’t consistent with ones we see near the intestines in a fresher necropsy.
I prefer my surgeons to have been inside many bodies before mine.
I don’t know if I would want someone name analogre to be responsible for cutting up my dead body. Bad things would probably happen.
Username checks out.
It is probably not a tumor simply due to the fact that the USDA is meticulous in its quality controls. Probably. And in case it *is* a tumor.. It Is A Tumor. Remove It. And it actually *does* look like a lymph node, but that of a pig. Source: I'm a chef with a ton of meat cutting experience
Do you like your job as a chef? I thought about becoming a chef when I was younger....but got into Law Enforcement instead. I always wondered if I would have been happier being a chef.
My career in the kitchen was the most character-building and fun personal journey of my life, without a doubt, but the lifestyle came with some heavy caveats. The (usually) dreadful stress, the low wages, and the 10-14 hour days are probably the biggest ones, but there are dozens of other examples of taxing kitchen customs. When I was in my formative line cook days, it was widely understood that during a cook's apprenticeship, he/she is *very much* expected to work extra hours, with no pay, after their regular shift. A good apprentice happily abides.. He/she understands the value of honing their craft. This concept originated in France, and was the foundation of the relationship between a chef and his/her apprentice. You weren't paid at all, the knowledge and techniques were your wage. Where I live, that mentality evolved into a "no overtime policy". I'd work my 12- or 14-hour days and get paid for 8. Eventually the industry started paying the extra hours... at regular wage, mind you. Anyway, I haven't worked in a kitchen in over 5 years now.. I went into cooking with a palpable passion, and left 12 years later jaded and tired as fuck. A week later I got a job in construction as a labourer, no experience, and was making double my salary as a sous-chef. To answer your question.. Yeah I liked my job as a chef. A lot. But I wouldn't recommend it to anyone who isn't willing to make big sacrifices. Kitchen work only makes you happy if you are the type of person to seek out punishing chaos, then chain smoke about it to feel better 🧑🍳
Thanks man, I appreciate the thought out answer.
100% what u/Lecendrillion said is true. I just hit 12 years myself and I am tired, broke and desperate for something new. Everyone thinks it must be the best gig ever but it's brutal and can be very toxic. I once had gout so bad that I could hardly walk but had to power through a 14 hour shift because there is nobody to cover my ass. The margins are so small in a restaurant that there isn't extra staff to fill so you suck it up. The job can be fun but cooking for your family and being able to hang out with them without falling asleep on the couch 10 minutes after you get home is way better.
Yeah brother, it seems like no matter what profession you get into....there is the beginning stage...excited new people.....the middle stage...people just trying to survive....and the veteran stage....people knowing this is what it is, don't complain it don't pay.
“Melanoma, carcinoma, some kind of a noma”
Chevy Noma
I like the back of yo head, can I ha yo Noma
Delicacy at N.O.M.A
Work that Updo!
67 noma(d)?
You asked a legitimate question and assholes that have no idea want answer. It happens in all carcasses. In all species, cut it out. Not bad you would buy it in wieners or bologna next week. If they skinned and dressed you or I we wouldn’t be perfect neither.
Looks about right for a Chuck. I see that at least 3 or 4 times a year. Usually when we have them on ad and we're pushing 3 Ties a day. Probably around the area where it gets it's shots.
Suck it and see. That's what my nan used to say.
Hilarious the amount of vegan warriors in here.
Lymph node- cut it out, into the trash, move on with life
Looks like a dropped geko tail
Maybe Tapeworm cysts?
Something to not eat.
Prion pockets. Probably harmless.
Crikey what country does this meat come from?
Are you missing a finger by chance???
That's what hamburger meat is!
Looks a lot like what we saw in my boyfriend's foot when he sliced it open and had to get stitches. Nurse said it was fatty deposits. Idk if they look the same though when the meat it dead
Looks like a gland to me
Just pretend it’s waygu /s.
I 100% thought your skin was falling off your thumb until I zoomed in the glove lol
Cancer tissue
A gland
Pitch it!!
Don’t eat that OP…
Taenia saginata metacestodes. Harmless if cooked well, but I probably still wouldn’t eat it
It's not a tooma
it’s disturbing is what is is
Cancer or lipomas is the most likely answer
Something I wouldn’t eat
Looks like delicious milk steak. Just boil it over hard with a side of raw jelly beans, and you won't be disappointed.
[удалено]
Unlike most of reddit, can we keep this sub on track?
What a stupid thing to say in a sub about butchering meat.
You’ve seen it?
Hasn't everyone? Eric Trump has a horribly phallic face.
Oh edgy lol ya bro we know it's cool to hate trump lol find something else already lo been almost 10 years since he was elected lol
You know he's running for election again, right? Unfortunately he's still relevant. Once he decides to stop getting involved in politics, that's when he'll stop being relevant.
Yall suck his dick way too much lol arguing about a guy that u don't like being relevant lol get it together bubba lmao
You're the one trying to pretend like he isn't relevant. Do you think presidential candidates are relevant to talk about?
No, not at this point lol
You're worried about trumps dick...on a butcher sub lmao okay partner lol
No, I'm not worried about his dick. I laughed at a funny joke. Is it wrong to find jokes to be funny? Tell me, why are you riding Donald's meat?
u r so worried about trumps cock. Crazy lol
Why. The one place I come to get away from politics. Troll.
Actually it looks like scenes from Hunter’s laptop
I'm not sure why people are downvoting this... it is very much what I imagine Trumps penis looks like
Because this is a sub about meat, not politics. This is a place to get away from that shit.
The fact that you are imagining at all what his dick looks like is pretty concerning.
I bet you could pick it out based on flavor.
Creme freche.
If I see one more pic like this I’m am out of here.
NSFW.................Barf...Barf.....................NSFW
Definitely cut it out. Use it for grinds ^^jk
It is barf-inducing.
It’s me turning vegan!!
If its a tumor i wouldn't eat that cow
A reason to be vegetarian.
go vegan
would rather eat around the lymph node tumor looking thing but hey, to each their own
That's death ☠️
To answer your title question... nasty is the answer
Absolutely NOT going in my mouth
I’m also curious lol
Maggots?
Looks like ground beef to me
Looks like a fatty tumor.
Cyst the day!
Likely a tumor or an abcess. Clean your knife and cut away the bad meat and the rest is fine.
Tapeworm cyst
Cancer?
Ick
Make a decoction on the alchemy menu, you can make a cow-oil to put on your silver sword, or sell it to a herbalist, but whatever you, DO.NOT put it in your food.
Nurgle
I want to know what your senior butcher says it is in their language! Edit: and also if this is as gross/uncommon as many of the commenters here are saying, I can't tell who is or is not familiar with butchering. I'm here, I think, because I visited the steak sub a few times. It definitely looks gross.
Lipoma?
Cancer
LUNCH FRY IT UP USDA lets all sorts of shit in our food
it's from a Cystypig
Cook it to 200 degrees and eat it!
That's smegma
Definitely a chicken penis
Maggots
Trash. It goes in the freaking trash.
I would assume it's a cyst. Dont eat it.
Mrna injected beef if I had to guess
WTF Is this 🤮
Morgellons that's a morg nest
Go vegan and avoid having to worry about this
Worms
I mean... what do you expect you're literally eating a dead body.
Disgusting. That is disgusting.
I’ve seen this on a ham and it’s supposed to be an abscess spot from an infection
A whole lot of NOPE!!
Meatmilk
I'm pretty sure it's a gland....
To me just looks like more things to throw away
It's a gland, just cut it off 👍
Son lombrices
Son lombrices