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Butchers - Chatter Central
c/butchers
2
c/butchers
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robertb47
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2d ago
Just moved my shop's burger grind from 80/20 to 70/30 last month and customers in Lowell are split
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12
c/butchers
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viola_ward
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2d ago
Appreciation post: my yield on pork loins jumped 4 percent after switching to a shorter boning knife
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16
c/butchers
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the_mila
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3d ago
Sharpening on a $9 diamond stone beats my old tri stone setup for breaking down primals
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10
c/butchers
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gavin692
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5d ago
Customer asked me to leave the fat cap on a brisket, then complained it was too fatty
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1
c/butchers
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the_emma
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5d ago
My bandsaw blade snapped mid cut on a whole hog and I had to finish with a hand saw
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14
c/butchers
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cole356
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6d ago
Update: dropped $180 on a used Hobart scale and it's the best money I've put into the shop
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18
c/butchers
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shanem37
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9d ago
Warning: I was sharpening my boning knife at the wrong angle for years and a $9 sharpie showed me
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7
c/butchers
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verawhite
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9d ago
Switched my casing supplier 6 months ago after 4 years with the same guy, and my sausage links keep blowing out on the grill
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6
c/butchers
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the_robert
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10d ago
The cashier in Tulsa asked if I wanted the bones for my dog and I just stared at her
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16
c/butchers
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jordan_webb
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10d ago
DAE struggle getting the casing off a batch of 40 links where the hog gut kept snapping at the knot? Took me 3 hours for what should've been 45 minutes
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8
c/butchers
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finleym43
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11d ago
Hot take: I nearly lost a whole 30 lb batch of pork because I trusted the old dial thermometer
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4
c/butchers
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nathan492
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12d ago
TIL trimming silver skin off a whole tenderloin got way faster after I gave the blade a real edge
1 comments
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27
c/butchers
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hayes.joel
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12d ago
Counted 340 lbs of trim off one chuck roll and my yield sheet was off by 9 pounds
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16
c/butchers
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gibson.sarah
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15d ago
Am I the only one who switched to a 6 inch breaking knife for whole primals and never went back?
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2
c/butchers
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the_elliot
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17d ago
Went from a $12 plastic scrubber to a $60 steel brush and my block never looked cleaner
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