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Butchers - HW Forums

c/butchers

9

wendy674•1d ago

Question about that $180 vacuum sealer I bought for my shop 8 months ago

5

sarahsullivan•3d ago

Appreciation post: whoever taught new guys to sharpen on a cheap boning knife instead of the $200 gyuto, thank you

7

tylerw92•4d ago

Guy at the meat counter in Omaha said my 80/20 grind was wrong for burgers and I'm still not buying it

7

matthewperry•5d ago

A health inspector in Des Moines spotted my cutting board and now I can't unsee it

25

tessa_roberts1•5d ago

My old boss in Bakersfield told me to stop trimming so much fat off my briskets

29

carr.willow•9d ago

Rant: my grinder plates sat in a bucket of old grease for 3 days and came out looking brand new after a vinegar soak

8

spencer_ross•10d ago

Rant: I hit 500 deer processed solo and the number that shocked me wasn't the deer count

14

shane_ross•11d ago

Unpopular opinion: that fancy dry aged beef at the butcher counter in Portland is overrated

28

the_brian•14d ago

My old boss in KC said to always sell the bone-in ribeye last, and I still can't decide if he was right

14

jennifer_west•14d ago

Switched my ground beef from a 3/16 plate to a 1/8 plate and the burger patties stopped falling apart on the grill

-1

hugo_ellis•15d ago

Watching a guy break down a whole pig at the state fair in Sedalia finally made primal cuts click for me

15

jesse_barnes37•16d ago

Watched a new kid trim a whole tenderloin with the silver skin on and I had to walk away

27

the_luna•17d ago

I swore off mechanical tenderizing for 12 years, then a 74 year old rancher in Abilene changed my mind

29

jackson.sarah•17d ago

I finally watched a guy break down a whole pig in 18 minutes and my yield numbers are trash

10

amy858•20d ago

Hit 1,000 pounds of sausage in my shop in Akron and my hands felt it

Butchers

c/butchers

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

Feb 25, 2026Public

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