Loading…

Rigidtalk

Privacy Policy Terms of Service

Butchers - Rigidtalk

c/butchers

13

marktorres•2d ago

The health inspector watched me wipe my board with the wrong rag and just shook his head

17

simon_lopez35•4d ago

Just realized the old timer at the shop on 5th was right about cutting against the grain

8

oscarscott•4d ago

Tried dry aging my ribeye trim in the walk-in for 21 days and the trim turned to jerky

27

emmasmith•5d ago

Switched from breaking down whole primals with a cleaver to a 10 inch breaking knife and my yield went up 8 percent

20

brooke_walker•6d ago

Walked into a shop on 5th Ave in Portland and saw them cutting steaks on a plastic board

12

noahpark•7d ago

Just realized I stopped guessing my grind size on burger batches after Dave at the Denver meat counter showed me his 3/16 plate setup

20

bettyh84•7d ago

Why does nobody talk about grinding burger fresh daily vs once a week

30

quinn582•8d ago

I used to grind burger meat twice, now I do it once and it's better

12

richard610•8d ago

Why does nobody talk about how a 70/30 grind beats 80/20 for burgers

21

simon378•8d ago

A health inspector in Cleveland looked at my grinder and asked one question that made me change my whole cleaning routine

26

leep33•9d ago

The 30% rule for burger fat blew my mind and I've been grinding chuck wrong for 9 years

9

susandixon•11d ago

Just learned a whole hog only yields about 144 pounds of saleable meat, and I've been guessing my cost per pound all off

11

ross.sean•11d ago

Rant: a 30 year butcher on Grand Ave told me to stop trimming fat off my pork butts, said the collagen is free flavor

20

oscarmurphy•13d ago

Blew $220 on a used band saw off Craigslist and now I feel stupid for waiting so long

13

robertb30•13d ago

Rant: dropped $1,800 on a used bandsaw and the table wobbled from day one

Butchers

c/butchers

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

Feb 24, 2026Public

169

Members

169

Posts

Legal

Privacy Policy Terms of Service