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Pinecone Attack
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Butchers - Pinecone Attack
c/butchers
32
c/butchers
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the_mia
•
1d ago
Question about splitting a whole pig: bandsaw or hand saw, and did it cost you a whole afternoon too?
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8
c/butchers
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faith_schmidt
•
1d ago
The health inspector at the county fair taught me to label my grinder burrs with a paint pen
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1
c/butchers
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riverwhite
•
2d ago
Just realized my best sales day in 14 years at the shop came from a busted walk-in cooler
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11
c/butchers
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jade639
•
3d ago
Why does nobody talk about how much of a steer actually becomes ground beef?
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12
c/butchers
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paulc93
•
3d ago
Showerthought: a 30 year guy at the shop got me to quit trimming briskets before the cook
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2
c/butchers
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derek_murray
•
5d ago
Hot take: watching a guy break down a whole hog at the Polk County fair in 1998 changed how I trim
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1
c/butchers
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christopher_singh92
•
7d ago
Boneless vs bone-in for our shop's burger grind, and I'm starting to think bone-in was a mistake
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29
c/butchers
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mason209
•
8d ago
PSA: string tying trick for rolling a boneless pork loin saved me 20 minutes every batch
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18
c/butchers
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richardrodriguez
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8d ago
Stopped at a butcher shop in Waco and the guy had his whole display labeled with a Sharpie on freezer paper
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18
c/butchers
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blair_davis50
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9d ago
Unpopular opinion: a retired butcher in Omaha got on me for trimming too close, and my yield went up
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14
c/butchers
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richardrodriguez
•
9d ago
Switched from a steel to a coarse diamond hone on my boning knife, and the 20 minute difference on a Saturday box sold me
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27
c/butchers
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the_sarah
•
10d ago
My old boss told me to stop trimming silverskin on pork shoulders, and 200 butts later I owe him an apology
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0
c/butchers
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taylor.betty
•
11d ago
My uncle said no to dry aging at his meat locker in Omaha, now I'm second guessing 21 days vs 45
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30
c/butchers
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grayt46
•
12d ago
Started trimming whole primals 6 months ago and I'm still not sure if it's worth it
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25
c/butchers
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noahhernandez
•
12d ago
Guy at the meat counter told his kid "the redder the better" and I just stood there holding my pork butt
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