If 8kun goes down in a few days where do we go?
>>24351170 your dad
Pb notables
>>24351048 @Jimwatkins - It is unfortunate, but this action will put 8chan and 8kun out of business within a few days.
>>24351048 @Jimwatkins - I do believe the Epik's abuse staff is completely AI. Or it is overseas, and doesn't know the laws here.
Hell is waiting for these sick assholes.
>>24351180
The rise in mens diapers targeted to you ger and younger people.
Did not look up fisting related study findings.
>>24351180
https://pmc.ncbi.nlm.nih.gov/articles/PMC5231615/
Abstract
OBJECTIVES
The aim of this study was to assess the prevalence and associations between anal intercourse and fecal incontinence.
METHODS
Analyses were based on data from 6,150 adults (β₯20 years) from the 2009β2010 cycle of the National Health and Nutrition Examination Surveys. Fecal incontinence was defined as the loss of liquid, solid, or mucus stool occurring at least monthly on a validated questionnaire. A gender-specific sexual behavior questionnaire assessed any anal intercourse via an audio computer-assisted personal interview. Co-variables included: age, race, education, poverty income ratio, body mass index, chronic illnesses, depression, loose stool consistency (Bristol Stool Scale types 6 or 7), and reproductive variables in women. Prevalence estimates and prevalence odds ratios (PORs) were analyzed in adjusted multivariable models using appropriate sampling weights.
RESULTS
Overall, 4,170 adults aged 20β69 years (2,070 women and 2,100 men) completed sexual behavior questionnaires and responded to fecal incontinence questions. Anal intercourse was higher among women (37.3%) than men (4.5%), P<0.001. Fecal incontinence rates were higher among women (9.9 vs. 7.4%, P=0.05) and men (11.6 vs. 5.3%, P=0.03) reporting anal intercourse compared with those not reporting anal intercourse. After multivariable adjustment for other factors associated with fecal incontinence, anal intercourse remained a predictor of fecal incontinence among women (POR: 1.5; 95% confidence interval (CI): 1.0β2.0) and men (POR: 2.8; 95% CI: 1.6β5.0).
CONCLUSIONS
The findings support the assessment of anal intercourse as a factor contributing to fecal incontinence in adults, especially among men.
Yes. But how to get there?
Could
I am anon who ackhtuallyreads every bred from bottom to top.
I like see responses before first poast. Also makes getting a bred read faster. Avoids the dumb shit.
https://www.youtube.com/shorts/wdGnlY47gmg
We should ALL go and shop at KOHER MARKETS and empty their shelves.
5
OU Kosher Certification Agency. Kosher Supervision by Orthodox Union.
The circled U (
β
π
) is a trademarked symbol indicating that a food product is certified kosher by the Orthodox Union (OU). It signifies that the food complies with Jewish dietary laws, meaning it contains no meat or dairy ingredients (or derivatives) and was not processed on equipment used for meat or dairy.
OU Kosher Certification
OU Kosher Certification
+2
Key Details About the
β
π
Symbol:
What it means: The product is certified Kosher (Pareve/Parve).
What it covers: It guarantees that the ingredients and production equipment meet strict standards.
Other symbols: Sometimes you will see a
β
π
followed by a "D" (Dairy), "M" (Meat), or "P" (Passover).
Why it's used: It helps consumers following kosher laws identify suitable products.
TikTok
TikTok
+4
The
β
π
symbol is one of the most common kosher symbols in the world.
www.usfoods.com
www.usfoods.com
+1
*KOSHER markets
Then you know the food is clean.
Kosher markets and specialized, fully kosher grocery stores are most concentrated in states with large Jewish populations, particularly New York, New Jersey, California, Florida, and Maryland. Major hubs feature dedicated, large-scale kosher supermarkets, while other states rely on specialized sections in mainstream stores like Smith's, Albertsons, or Walmart.
Totally Jewish Travel
Totally Jewish Travel
+2
Key Regional Kosher Markets by State
New York: Highest concentration, with numerous dedicated kosher supermarkets in NYC, Brooklyn, and Monsey.
New Jersey: Strong, dense scenes in Teaneck, Lakewood, Highland Park, Edison, Englewood, and Fairlawn.
Maryland: Home to the Seven Mile Market in Pikesville, noted as one of the world's largest, at over 55,000 square feet.
California: Major hubs in Los Angeles, which also features specialized suppliers like Diamond Bakery.
Ohio: Cleveland Heights has high-end, dedicated options like The Grove Kosher Market.
Florida: Significant options, particularly in the Miami area.
Utah: Specific stores in St. George, such as Smith's and Albertsons, carry specialized kosher items.
+7
National Kosher Availability
Online/Shipping: Glatt Kosher Store provides delivery for meat, deli, and pre-packaged goods to all U.S. states.
Specialty Shipping: The Sweet Tooth offers nationwide, specialized parve chocolate, while Laderach Chocolate provides high-end options.
Retail Chains: Many mainstream grocery chains in, for example, Utah (Smith's, Albertsons, Walmart) stock kosher products.
Glatt Kosher Store
Glatt Kosher Store
+2
Additional Notable Locations
Illinois: Chicago.
Texas: Houston.
Massachusetts: Boston.
Washington: Seattle area (historical).
+1
Lol
Look up in your state.
https://imperialkosher.com/
Example Arizona
https://www.google.com/search?q=kosher+markets+arizona&rlz=1C9BKJA_enUS1139US1139&oq=kosher+markets+arizona&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIICAEQABgWGB4yCAgCEAAYFhgeMggIAxAAGBYYHjIICAQQABgWGB4yCAgFEAAYFhgeMggIBhAAGBYYHjINCAcQABiGAxiABBiKBTINCAgQABiGAxiABBiKBTINCAkQABiGAxiABBiKBdIBCDg0MThqMGo5qAIBsAIB4gMEGAEgXw&hl=en-US&sourceid=chrome-mobile&ie=UTF-8
A kosher meat market offers100% certified, strictly regulated, and traceable meat products adhering to Jewish dietary laws (Kashrut), typically featuring fresh, high-quality, and often Glatt (higher standard) options. These markets, which can be physical, local, or online, are supervised by a mashgiach (expert) to ensure compliance in sourcing, slaughter, and preparation, including the removal of blood, veins, and forbidden fats.
Grow & Behold
Grow & Behold
+5
Key Features of a Kosher Meat Market
Supervision: A mashgiach oversees the store, and every piece of meat is stamped or certified as kosher.
Types of Meat: They offer beef, poultry, lamb, and other species, but never pork, shellfish, or mixed meat/dairy.
Preparation: Products are often pre-soaked and salted (kashered) to remove blood, ensuring they are ready for use.
Specialty Services: Many provide custom cutting, pre-cooked meals, and specialty items (e.g., for Shabbat or Passover).
Accessibility: In addition to local butcher shops, options for high-quality, home-delivered kosher meat are now widely available.
Imperial Market & Deli
Imperial Market & Deli
+8
Market Trends
Growth: The global kosher beef market is growing, with a projected value of over $100 billion by 2030.
Costs: Due to the specialized, labor-intensive nature of shechitah (ritual slaughter) and strict oversight, kosher meat is generally more expensive.
Quality: Many providers emphasize grass-fed, pasture-raised, or high-quality cuts.
Kosher Meat Store
Kosher Meat Store
+4
Hmmmmmm
I wonder why?
>kosher meat market offers100% certified, strictly regulated, and traceable meat products adhering to Jewish dietary laws (Kashrut), typically featuring fresh, high-quality, and often Glatt (higher standard) options. These markets, which can be physical, local, or online,
are supervised by a mashgiach (expert) to ensure compliance in sourcing, slaughter, and preparation, including the removal of blood, veins, and forbidden fats.
https://www.growandbehold.com/beef>>24351246
And
kosher half cow generally consists of the front quarter (forequarter) of the animal, as the hindquarters require difficult, specialized removal of the sciatic nerve and specific fats. These premium, grass-fed, or Wagyu options are available from specialized vendors, offering cuts like brisket, ribs, and chuck.
Holy Wagyu
Holy Wagyu
+4
Key Details on Kosher Half Cows
Why Only Half? The hindquarters (back half) contain the Gid Hanasheh (sciatic nerve) and forbidden fats (chelev), which are prohibited by Jewish law. While technically kosher if removed, this process is laborious, making the front half the standard offering.
Included Cuts: A kosher forequarter (front half) typically includes desirable, high-quality cuts:
Rib Section: Ribeye steaks, short ribs, and back ribs.
Chuck Section: Chuck roast, tenderloin, Denver steaks, and minute roast.
Other: Brisket, shank, and stew meat.
Where to Buy: Specialized suppliers offer bulk kosher beef, including:
Grow & Behold: Offers pastured meat, including brisket and various cuts.
Holy Wagyu: Provides American Wagyu beef with various cuts available.
MyKosherMeat.com: Features a large selection of premium cuts.
orderkoshermeat.com: Offers bulk, broken-down, or whole, half-cow, and buffalo options.
Holy Wagyu
Holy Wagyu
+9
Purchasing a half-cow often requires contacting a supplier or butcher to customize your cuts.
kosher half cow generally refers to the front quarter (forequarter) of the animal, as the hindquarters require difficult, specialized removal of the sciatic nerve and specific fats. This selection provides prime cuts like ribs, chuck, and brisket. Specialized suppliers offer these, with options for bulk, custom-cut orders.
Holy Wagyu
Holy Wagyu
+7
Key Details on Kosher Half Cows:
Why the Front? The Torah prohibits consuming the sciatic nerve (gid hanasheh) and certain fats found in the hindquarters. While technically possible to kosher the back half, it is often too labor-intensive, leading many kosher butchers to only sell the front.
Whatβs Included: A front-quarter half-cow typically includes chuck, rib, brisket, shank, and plate cuts.
Purchasing Options: Suppliers like Holy Wagyu, Grow & Behold, MyKosherMeat, and orderkoshermeat.com offer bulk, pre-portioned, or whole-section options.
Customization: Customers can often specify how the meat is broken down, ranging from wholesale, raw cuts to fully butchered, packed, and labeled.
Holy Wagyu
Holy Wagyu
+10
Common Cuts in a Kosher Front Quarter:
Chuck: Chuck roast, minute steak, Denver steak, flanken.
Rib: Ribeye, short ribs.
Brisket: Whole brisket, often used for smoking.
Other: Shank, plate, and offal (liver, tongue).
https://youtu.be/oDx5WC8MwY8
The Whole (Half) Cow
1,359 views Β· 2 years ago
Knowing your cuts is key to cooking them perfectly. Our meat gurus, Chef Bosh and Chef Yos, are here to demystify all those delicious cuts of meat you love to eat but never knew their origins. They discuss chuck, brisket, marrow bone and much more, so you can beef up your meat knowledge
Non kosher
1/2 cow the way most of us would do it.
https://www.youtube.com/watch?v=UA46qV90_qk
You need to plan your freezer purchase also.
Possibly a door lock so it doesnβt accidentially have door open and lose freezing meat temperature. And A generator in case your power goes out, you have it set to go on and save your meat. Connect alarm to alert your phone if freezer or house loses power and you can get home fast or call someone to go take care of the freezer situation.
βββ
Example Arizona.
The Process Walk-Through
Since whole animal butchery is a new experience for our first-time clients, we will spend about 30 minutes on the phone walking you through the process. We will give you helpful tips so you can navigate the various options for your cuts of meat. We are here to help you have a great experience and will spend the time necessary to answer any questions.
Our Method
Step 1
We sell 1/4's, 1/2's, and whole cattle. Once you decide on a purchase, we will identify and schedule one of the animals from our herd.
Step 2
We will transport the cow to one of several local butchers in the state of Arizona when the animal is ready. Typically, the butchers will 'dry-age' the carcass for at least 14 days. After this process, they will process the meat according to the instructions on the βcut sheetβ. Once the meat is ready, you will pick it up at the butcher.
Samples of Our Meat Pricing
A steer that weighs 600 lb. will usually yield between 350 and 400 lbs. of wrapped meat depending on what selections are made with the butcher. So, for a Β½ cow, you would get between 175 and 200lbs of meat, which comes out to around $11/lb. for wrapped meat.
To further explain, a cow will break down roughly into 1/3 steaks, 1/3 roasts, and 1/3 hamburger, so if our Β½ cow yielded 180 lbs. of wrapped meat then you would get steaks, roasts, and hamburgers that weigh 60 lbs. each. If you were to do some rough estimates, this means you are paying about $19/lb. for the steaks, $11/lb. for the roasts, and $7/lb. for the hamburger. This is a great value for our all-natural, 100% grass-fed beef.
How We Price
We set the price of the cattle on the carcass weight. This is the weight of the animal with the head, hide, legs, entrails, and excess fat removed. We charge $5.75/lb for our 100% grass-fed beef. As some customers prefer grain-fed beef, we also take special requests for grain-fed animals which also sell for $5.75/lb. We currently sell whole, Β½, and ΒΌ cows. Quarter cows are $6/lb. The butcher's fee is paid separately and each butcher has their own special services and pricing structure. Our cows are usually butchered between 12 and 18 months and carcass weights will vary between 600 and 700 lbs.
The cost estimate for a Β½ cow with a 600lb carcass would be:
300 lbs. (Β½ of 600) *$5.75/lb. = $1,725 to the Farmers
-
Processor's Fee based on carcass weight plus additional service fees (averages $400-500)
https://gilarivercattle.com/our-process/
TIPS FOR NAVIGATING
THE BUTCHERING PROCESS
https://gilarivercattle.com/preparing-for-the-butcher/
What We Do
There is a lot to think about when preparing your cut sheet. We will provide some background to help guide the process. If you have any questions please don't hesitate to call. Just remember, I'm the grower, I've never butchered a cow, but I've been around it a long time and have some tips for navigating the butchering. I also would recommend doing some internet searches where you can get advice from real experts. But here are some thoughts to guide you through the process:
The first thing to consider is whether you want any of the organs, hide, or bones. Since these are removed prior to the aging process, the butcher will need to know if you want to keep them so they can be set aside. Usually, you can get the heart, liver, kidneys, pancreas (sweet bread), tail, tongue, and/or hanging tender (also called butcher's steak).
https://gilarivercattle.com/preparing-for-the-butcher/
The Fore-quarter consists of:
Chuck β This is the large muscle that comprises the front shoulder. It's not as developed as its counter-part in the rear of the cow, making it more tender. My favorite roast is a chuck roast. It can also be sliced thin for great carne asada or made into chuck steaks. Some butchers will take the more tender parts of the chuck and pull off Sierra and Denver steaks. These are new cuts that are gaining in popularity.
Brisket β This is the front chest muscle. It's tough, but if cooked right it can be very delicious. There are many ideas and methods on the internet. I use a 2 stage ~16 hour total cook time. If you are not the grilling kind, or wish to pick up this skill on a future animal, this can always be ground into burger.
Flat Iron β One of the standard steaks that can be pulled from the Chuck; itβs usually about 1 lb. It's known for its tenderness and can be cooked like any other steak. Highly recommended.
Skirt Steak β This is a flat piece of meat on the inner side of the ribs. I believe it's the diaphragm. It's very flavorful but can get a little tough if overcooked. This makes great fajita meat or stir fry.
BBQ Ribs/and Short ribs β Beef ribs are long, so they are cut into two pieces. I'm a huge fan of pork ribs, but not so much beef ribs. I'll eat them if they find their way to my freezer. If you've never had beef ribs, go to a restaurant
that serves them and give them a sample. If you like them and like to grill, then these are for you. If you are uncertain, these can be deboned and ground into burger.
Ribeye β No explanation required. They can be cut into steaks or left whole to cook as prime rib.
ββββββββββββββββ
Cont.
The Hind-quarter consists of:
Round β This is the large muscle that is around and below the cow's hip. Can be cut into steaks, but these are of lesser quality. Most commonly used to make roasts, or can be ground into hamburger.
Flank Steak β A somewhat tender piece of steak that is from the abdomen of the cow. I definitely take this cut every time. I will cook it as a steak. It's best to thinly slice it across the grain to increase the tenderness. Like the skirt steak, this cut is great in fajitas.
Sirloin Tip β These can be cut into steaks or left in one piece as a roast. I go either way on this, as roast or steaks, it's a great cut.
Tri-Tip β This is a triangular piece of meat cut from the bottom of the sirloin. They are usually about 1.5 lbs. I love this cut. I grill these for about 1 hour and 15 minutes, at a little under 300 degrees. I will usually coat the meat with a homemade rub, along with some seasoning salt. I will cook it until an internal temperature of 130ish degrees. After you take it off the grill, you have to let it sit for about 20 minutes. The rub makes a great tasting bark on the meat; pay attention to the grain of the meat when slicing; the direction of the grain changes as you work through the meat.
Tenderloin, Fillet Mignon, New York Strip, Porthouse, T-Boneβ¦β¦
These are your prime steaks that are derived from muscles along the spine. These muscles are not worked very hard, and so are quite tender. A couple of things to keep in mind when
selecting your steak package:
The tenderloin is a conical shaped piece of meat that is about 12 inches long. This is the most tender piece of meat in the whole cow.
The Fillet Mignon is the steak that is cut from the tenderloin; these are usually cut thicker 1.5 to 2β. Because it is shaped like an elongated cone, the Fillets will start out about 3.5 to 4β in diameter and get smaller as you work down the muscle.
New York Strip β This set of muscles surrounds the tenderloin. Usually about a 12 oz cut, my favorite way to eat these is cook to medium rare on the grill and then put under the broiler with some parmesan and chives on top (less than a minute), or smoother with sauteed onions and mushrooms.
Porterhouse β This is a New York Strip combined with a Fillet Mignon. This is created when you cut through the bone and take both sides. The Porterhouse is the first 3-4 steaks cut toward the larger end of the tenderloin.
T-Bone β Like the porterhouse, this is the combination of the New York and Fillet Mignon. The difference is that this cut is taken toward the mid part of the tenderloin where you have a slightly smaller Fillet.
Personally, I always take the NY Strip and Fillet's separately. I like them separate - that way you get two moderate steak dinners versus one big one. However, plenty of folks prefer the Porterhouse and T-Bones. You really can't go wrong here; you are choosing between great and great.
ββββββββββββββ-
Organs & Bones
Tail β great in stews, the meat has a fair amount of fat in it, which makes a great flavor when cooked with onions, potatoes, and carrots. There are many recipes and cooking tips online.
Tongue β This is considered a delicacy in many cultures. When I was younger, my German Aunts used to boil the tongue for sandwiches, and in many of my favorite Mexican restaurants, you can find βtacos de lenguaβ on the menu. Either boiled for 2-3 hours with a little salt or cooked in a slow cooker for 4 hours, the meat will tenderize nicely and you will be in for a treat.
Hanging Tender β This sits right below the diaphragm muscle, sometimes called the butcher's steak (because it was taken out with the other entrails and available for the snag). It's a delicious muscle that is tender and flavorful. It's very similar to the flank steak or skirt steak. Not to be passed up.
Bones β If you have dogs, they will love the bones. Many of our clients also use the bones to make homemade bone broths or use them for soup bones.
I know my older relatives would use the other organs as well, but I personally don't eat them on a regular basis. I've eaten liver, but it's not a regular in our house. I've never tried the heart, sweet bread, or kidneys (although one time I cut up a heart and was cooking for the dogs and my two older sons came in and started eating it. They loved it, I kept my mouth shut and they devoured about Β½ lb each. Later that night, I asked them how they liked the meat. They told me it was really good. I got quite a reaction when I told them what they had actually eaten).
Moving on to the actual carcassβThe cow will divide evenly down the spine into two identical 1/2's. This is what the butcher will work with. The front half is called the 'forequarter', and the back Β½ is called the 'hindquarter'.
https://gilarivercattle.com/
https://gilarivercattle.com/our-story/
https://gilarivercattle.com/our-process/
https://gilarivercattle.com/preparing-for-the-butcher/
https://gilarivercattle.com/grass-fed-beef-tucson-az/