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25

betty_fisher5•1d ago

Found out a whole hog only gives you about 12 to 14 pounds of bacon, and I feel cheated

17

knight.anna•1d ago

TIL a $9 hand saw beats my electric one for cutting through bone-in ribs

27

bailey.sandra•1d ago

The old butcher on my block said my grinder was too warm and he was dead right

13

sandra_anderson•1d ago

Appreciation post: the old timer who told me to age my own beef in a mini fridge

9

morgan.cameron•3d ago

Ran out of 80/20 right before the Saturday rush and solved it with a 9 lb chuck roll

22

craig.michael•3d ago

Can we talk about the old timer at the market who said my grinder was running too hot?

26

blair_dixon•4d ago

A 30 year butcher in Omaha told me to stop trimming so close, and he was right

27

blaker75•6d ago

Spent 2 years cutting steaks against the grain, didn't notice until a customer in Dallas sent a photo back

21

grant569•6d ago

Pro tip: don't label your sausage trays with a sharpie while the health inspector is standing right there

4

schmidt.blake•9d ago

Vent: tried the salt and vinegar binder on my jerky and it turned the outside chalky

17

caseyward•9d ago

Dropped $340 on a used Hobart grinder and it paid for itself in 5 weeks

23

val_taylor•9d ago

My bandsaw blade snapped mid cut on a 40 lb rib primal and I'm stuck between two fixes

28

morgan.cameron•9d ago

A guy in Dallas tried to return a brisket to my shop 3 days after he bought it

5

oscarm24•14d ago

Unpopular opinion: most folks are trimming their brisket deckle way too cold

1

betty_shah•14d ago

Nobody I train seems to know you have to cut against the grain on flank steak

Butchers

c/butchers

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

Feb 24, 2026Public

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