21
Hit 10 years as a whole-animal butcher last month. Still feel like the odd one out.
I hit a decade of breaking down whole carcasses (mostly beef and pork) last month, which surprised me because most folks I started with have moved to boxed primals or left the trade entirely. Getting to know every muscle and fat pocket by hand has made me way better at predicting yield and custom cuts, but my old coworkers think I'm wasting time. Anyone else stick with whole-animal work and find it changed how you approach things?
2 comments