F
Freelance Forum - The Community for Independent Professionals
Log In
Loading…
Butchers - Freelance Forum - The Community for Independent Professionals
c/butchers
15
c/butchers
•
coleman.hannah
•
1d ago
Pro tip: it took me 3 weeks to figure out why my pork shoulder cuts looked ragged
0 comments
Share
18
c/butchers
•
blake_owens
•
4d ago
Thought bone-in was just for show until I sold 47 in one weekend at the shop
0 comments
Share
13
c/butchers
•
anthony_wood36
•
4d ago
Serious question, how do you guys handle it when a regular asks you to sell them something you know is gonna be tough?
0 comments
Share
21
c/butchers
•
vera_green69
•
5d ago
My inspector buddy in Dallas said 1 in 5 subprimals he sees is already compromised, y'all seeing this?
1 comments
Share
4
c/butchers
•
bennett.laura
•
5d ago
Left the bandsaw blade tensioned overnight and it snapped on me during a big order
1 comments
Share
8
c/butchers
•
the_elizabeth
•
6d ago
Dropped $340 on a Haccp temp log app and went back to a $4 notebook
1 comments
Share
12
c/butchers
•
hannah926
•
7d ago
Am I the only one who thought dry aging bags were a gimmick until a $12 test strip proved me wrong
1 comments
Share
3
c/butchers
•
aaronroberts
•
9d ago
My old boss in Baltimore laughed at me for breaking down whole birds on the clock, now I get it
0 comments
Share
14
c/butchers
•
patricia_hill60
•
11d ago
That Tuesday in March when I broke down a whole 800 lb steer by myself and the walk-in quit at 4pm
0 comments
Share
1
c/butchers
•
lisab32
•
12d ago
Showerthought: I spent 4 hours deboning my first whole chicken because of one wrong cut
0 comments
Share
25
c/butchers
•
finleym37
•
13d ago
Dropped $340 on a used commercial meat grinder at a flea market in Tulsa, and it barely chewed a single pork butt
1 comments
Share
4
c/butchers
•
adam414
•
13d ago
Rant: stop trimming your briskets to look pretty, you're just burning cash
2 comments
Share
22
c/butchers
•
andrew_baker9
•
16d ago
I finally switched from a coarse steel to a fine diamond rod on my 10 inch breaking knife and I'm not going back
1 comments
Share
25
c/butchers
•
the_nancy
•
17d ago
Took me 2 weeks to figure out why my sausage casings kept splitting
1 comments
Share
11
c/butchers
•
jamesc79
•
17d ago
Thought sharpening my own knives at home was a waste of time, then a guy on YouTube named Burrfection with a $30 stone proved me wrong
0 comments
Share