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mason_jenkins31•1h ago

Guy at the meat counter in Tulsa showed me his grinder setup and it made me rethink mine

34

riverh49•5h ago

Rant: the sawdust on my block is doing more damage than a dull knife

5

finleyl39•1d ago

Vent: lost a whole Saturday to a bad batch of casings and 40 lbs of sausage

21

angelarivera•1d ago

Am I the only one who thinks trimming silverskin should get more respect in the trade?

6

david_johnson63•1d ago

I finally swapped my old hand-crank grinder for a #22 electric and my sausage stuffing got way faster

5

foster.tessa•5d ago

The old timer at the meat counter in Fresno said to salt my grind 20 minutes ahead, and it actually worked

1

shane_butler48•9d ago

Warning: guy at the market in Flint asked for 40 lbs of bone-in short rib cut to exactly one inch, then brought back 38 lbs

6

willowg88•10d ago

Hot take: the old butcher in Kalamazoo who told me to stop trimming so close on my first cut was right, and it cost me 2 lbs of yield to learn

25

allen.iris•13d ago

Shoutout to the $22 magnetic knife strip I finally put up after 4 months

23

jakewhite•14d ago

Boned out 12 chickens with my 6 inch curved semi flex and a stiff 10 inch straight last Saturday, no contest

11

angelarivera•14d ago

My old cutter told me I was breaking down primals wrong for 15 years and it took me a week to admit he was right

1

thomasb41•16d ago

Can we talk about what the old timer at the meat counter in Omaha told me?

0

shane_hayes•16d ago

My old man's 1979 bandsaw still cuts straighter than the new one I got in 2021

28

susan_adams•16d ago

Vent: guy at the farmers market in Boise asked if my ground beef was 'grass fed' while I was literally holding a grass fed sign

26

jana881•17d ago

Counted 14 whole chickens in my scrap barrel and did the math on what I threw away

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c/butchers

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

Feb 21, 2026Public

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