Loading…

Discusd

Privacy Policy Terms of Service

Butchers - Discusd

c/butchers

11

emma768•9h ago

Hot take: my worst week at the counter taught me more than my best one, am I wrong?

16

nina_clark•19h ago

Rant: my sausage links went from plump to shriveled in 3 weeks and it was my casing supplier, not me

11

stone.jesse•2d ago

PSA: Had a customer ask for 'the leanest ground beef you got' so I ran it through the 1/8 plate and he came back mad

4

hannah_williams•3d ago

Watch your fingers when you pull the kidney plate, learned that one the hard way

13

elliotm37•3d ago

Switched my grind size on the burger blend and my patties stopped falling apart after 2 weeks

6

wren_carr•3d ago

A chef told me my ground beef was too lean and it changed how I run my case

12

the_ruby•6d ago

Question about the customer who watched me break down a whole hog and asked why I "waste" the head

11

emma768•7d ago

Warning: the yield on a whole ribeye drops way more than I thought after trimming

19

sean_park8•8d ago

Showerthought: my 40 year old breaking knife snapped on a ham bone and I felt like I lost a hand

13

aaron_ellis42•10d ago

I finally switched from a coarse steel to a fine diamond rod on my boning knife and the difference after 2 weeks knocked me over

19

jenny580•10d ago

Old timer at the KC plant said to stop trimming my briskets so tight, and he was right

20

miam11•13d ago

Why does nobody warn you about the health inspector who wants to watch you break down a whole pig

25

phoenix_campbell88•13d ago

TIL from a 30 year meat cutter in Louisville that I was trimming briskets all backwards

26

evan_dixon67•13d ago

Rant: spent 20 minutes arguing with a customer over 2 ounces of ribeye

14

eva_ward88•14d ago

Two guys in my shop split over whether a 3 day dry age on pork loin is worth it

Butchers

c/butchers

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

Feb 20, 2026Public

74

Members

194

Posts

Legal

Privacy Policy Terms of Service