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14

wells.christopher•2d ago

Just realized trimming silver skin after a 20 min freezer stint saves me half the knife work on tenderloins

18

kellygrant•6d ago

PSA: I quit using a bandsaw to break down primals 4 months ago at my shop in Reno and my waste dropped from 12% to about 6%

8

quinn161•6d ago

Hit 500 pounds of trim sausage sold at my shop since January and I did not see that coming

16

paige166•8d ago

Rant: the 140 degree pork rule cost me 3 customers before I tried it myself

26

wren_mitchell•9d ago

Am I the only one who thinks trimming silverskin off a tenderloin is mostly a waste of time

23

brookeellis•11d ago

Our walk-in ran 11 degrees warm for two weeks and I blamed the door gasket

14

val_shah•12d ago

Switched from a 10 inch breaking knife to a 6 inch curved boning knife on pork shoulders and my yield went up 4 percent

1

felixlane•16d ago

Unpopular opinion: the old timer who trained me in 2009 wrapped every cut in paper before handing it over, and I still do it

38

nancy_king29•17d ago

Deli owner in Dallas told me to stop dunking my briskets in ice water and I finally tried it

29

murray.robert•17d ago

Wrote off dry aging bags for 2 years, then a guy in Kansas City handed me a 45 day ribeye

11

angela_morgan•18d ago

Question about the 20% fat rule for burger grind, my old mentor nailed it

12

cole_murphy•20d ago

Pro tip: I was breaking down whole chickens wrong for 3 years

10

theas28•22d ago

Stopped losing money on trim every week after I started weighing the fat bucket before and after grinding

4

angela_hart•22d ago

Watched a butcher in Kalamazoo break down a whole hog with just a 6 inch curved boning knife and it messed with my head

14

the_viola•22d ago

Vent: Took me 14 months to figure out I was sharpening my boning knife at the wrong angle

Butchers

c/butchers

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

Feb 23, 2026Public

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Butchers - Vivisector