Loading…

Free To Speak

Privacy Policy Terms of Service

Butchers - Free To Speak

c/butchers

21

jamie_adams•1d ago

Question about grinding burger meat twice vs once, which side are you on?

7

adams.uma•2d ago

Vegan cousin watched me break down a hog and now I second guess my cuts

10

the_sam•5d ago

A Tuesday shift that flipped my view on presale cuts

2

the_parker•5d ago

Bought a $40 bag of beef trimmings, changed how I price my burgers

7

ward.kim•9d ago

Primal cut yields went up 6% after I changed my boning knives

9

emeryj66•10d ago

Switched from band saw to hand sawing briskets after watching a pro do it at a demo in Kansas City

27

gibson.morgan•10d ago

Learning to debone lamb shoulders changed how I price them

8

ivan774•11d ago

That one Friday rush that almost broke me, 15 years later

23

stella_taylor•11d ago

Old timer told me my knife angle was off, fixed my wrist pain

6

grantt39•13d ago

Worst Saturday rush I've had in 3 years at the shop in Boise

13

the_jamie•14d ago

Saw a whole lamb breakdown at a little shop in Philly, felt like I was doing it wrong this whole time

6

the_susan•16d ago

The fancy $200 dry-aging bag was a bust, back to basics for me

10

grant478•18d ago

Sharpened the same way for 10 years, turns out I was wrecking my edges

3

jessica707•21d ago

Old timer told me to age beef in the box, best advice I ever ignored

5

robert659•22d ago

That ham boning mishap in the walk-in still haunts me

Butchers

c/butchers

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

Feb 21, 2026Public

50

Members

137

Posts

Legal

Privacy Policy Terms of Service