c/butchers

Pro tip: Switching to a hand saw for certain joints changed my game

I used to rely only on my electric saw for everything, thinking it was faster. After messing up a shoulder cut on a pig, I tried an old hand saw my grandpa left me. The control let me feel the bone and cartilage, so now I use it for tricky spots. It sounds slow, but I waste less meat and get cleaner breaks.

2 comments

the_leo•1d ago

Thinking about how meat orders have changed over the years

When I first started, people often asked for special cuts from big pieces of meat. Now, most just grab pre-wrapped packs from the case. I get it's quick, but I'm curious why skills like breaking down a side are less common. For example, I used to bone out a chicken for a customer's recipe, but now they buy it deboned. It makes me ask if young butchers will even learn these things. I miss the talk and trust that came with those custom jobs. Still, I guess that's just how things go now.

3 comments

seanhunt•1d ago

Just realized my coworker's rushed ribeye job messed up our whole week

Honestly, I saw him hack at that ribeye like it was firewood last Monday. Tbh, the marbling was butchered and the steaks came out uneven. Ngl, when the catering order got sent back, the boss was fuming. It made me think how one lazy cut can throw off the whole team's rep. I mean, we're supposed to be experts, not just choppers. Honestly, we need to call each other out on this stuff more often. Tbh, it's the only way to keep our shop from looking bad.

3 comments

charless98•3d ago

My dad's old school way of breaking down a side taught me that new tools can't replace family know-how.

Watching him use just a cleaver and his hands showed me that skill beats fancy gear every time.

3 comments