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Butchers - Opinions Matter

c/butchers

16

elizabeth_ramirez•1d ago

The 30 year guy at my counter said to salt my trim trays at night and my grind stayed pink

25

finleyl55•2d ago

My old shop lead said never buy a used grinder without pulling the plate, and he was right

27

iris_jones89•2d ago

Warning: found out a whole beef quarter is closer to 160 lbs dressed than the 190 I always quoted

7

rosed32•2d ago

The 90 year old meat counter at a place in Cleveland changed how I trim

13

torres.leo•6d ago

PSA: broke down a whole lamb last Saturday and it took me 7 hours instead of the 3 I planned for

24

derekc30•7d ago

Took me 3 weekends to figure out why my sausages kept splitting in the casing

24

mary_kelly•8d ago

Old timer at my shop watched me break down a whole hog and said one thing I still think about

7

kelly968•8d ago

Update: my display case went from foggy to crystal clear in 3 weeks

18

anthony_jenkins61•13d ago

My old boss in Dallas bet me $50 I couldn't break down a whole hog with just a 6 inch curved boning knife

4

joseph_murray8•13d ago

Used to trim silverskin with a 6 inch boning knife, now I use a spoon and it takes half the time

9

aaron150•14d ago

Showerthought: a dull blade almost cost me a whole Saturday of deer processing

15

hugo_craig•15d ago

Rant: fixing my bandsaw blade drift nearly cost me a whole Saturday at the shop

1

wendygrant•16d ago

Saw a butcher in Cleveland trim a whole ribeye with one knife and no steel, made me rethink my whole setup

10

wright.jesse•17d ago

Appreciation post: the inspector who taught me to read a yield grade card

1

adams.harper•17d ago

Pro tip: thought larding whole cuts was a waste, then a 70 year old butcher in Kalamazoo set me straight

Butchers

c/butchers

A community for butchers to share tips, discuss the trade, and connect

Feb 21, 2026Public

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