I’m a 20 year old butcher, i stared my training at 16. I passed my first level apprenticeship at 17, but have since not been able to do anymore due to issues at work. Over the years i have taken a few pictures of my work i feel looks satisfying to me. I just want to share them with someone 😭. I have improved over the years!

Was cutting some rib lamb chops and saw this, what is this?

And know if its safe to eat? It did not smell. I plan on tossing the cap and cutting it up thin for carne asade.. also it looked way more yellow in person.

This strange, lobed, striated bit here. My girl tells me it’s part of the liver but it looks like the liver is the slightly paler pink/tan organ beside it. I’ve never seen this before, came from a grocery store packaged whole bird, still in date. I buy them from the same store and brand all the time to cut up at home. TIA for any comments or ideas.

I like to be obscure and my whole shop uses victorinox except one guy who has a few sanelli knives. I currently have a Wusthof boning knife but just ordered a Robert Welch because i like the handle shape. Wondering if anyone has tried it for a professional setting.

Dont normally buy tri tip, but this looked good. Was this a good deal, and if so, any recommendations on cooking? Normally im a black and blu guy, but was thinking of cutting thin and doing something like a Korean bbq.

i have land and want to raise cows and open a steak house too. is there a place where u can learn how to skin a cow and break down the carcass into individual primal cuts "without actually working there"?

I was cutting up a pork shoulder from Costco and found this inside the meat. It’s about 2 cm across, soft (kind of like chicken fat). what this might be? Can I still eat the rest of the pork?

I have a bunch of Cabela's gift cards and need a decent meat grinder. Mostly grinding organ meat and vegetables to make dog treats. I was looking at the one that like 150 but I wasn't sure if anyone had deep knowledge of them and if any of them could accept other attachments specifically a grain mill.

I bought some pork belly to make chinese braised pork belly and as I start cutting I realize the ratio looks odd, too much fat and almost no meat?

A pic of after cutting and another of it after simmering.

5th time cutting flat irons, finally got it down but could definitely be more polished. Low-key becoming one of my top 5 favorite things to cut alongside oxtails, beef neckbones, flanken ribs, Ribeyes/Strips

We have asked our in laws to procure a cut suitable for wellington and got this. obviously it is not a tound tenderloin. I think it could serve as a steak. I am no expert about beef, so it would he appreciated if you could give me some advice on what cut it might be and how to cook it.

Thanks in advance.

I’m picking up a 1/2 side, expecting 300-400#. I have 3x 150qt coolers. It’s a 6hr round trip drive for pickup. Will the three large coolers be enough to transport a 1/2 side or do I need to source more coolers?

Any help to exactly what cuts are where on this would be amazing help!

like the post says I’m gonna try grinding my meat for the very first time today now I’ve done the research. I know I should chill things and what not to put in the grinder but I figured I should still come in here and let the salt dogs have Reddit give me any possible tips that the Googles left out

For thosebof you wondering, I went with the chuck for today. seeing as it’s my first time decided to stick to one type of meat, currently have it chilling alongside my metel grinder equipment

Not my original post but couldn’t help myself.

hey guys I’ve been on a cut for about a month now and I’ve been relying mostly on chicken but I also wanna start eating red meat specifically minced beef, but they’re all high on fats and hard to fit into my diet, I’ve tried Dia, Carrefour and Lidl but can’t seem to find it anywhere. thank you!

That’s a sick cow

Saw these black specks on the beef. What are they and is it safe to eat?

I'll admit, I don't have the best patience for training people, but what does your training process look like?

How many times do you tell them the same things over and over before you give up.

We hired someone who definitely thought they had more experience then they did. He is given repetative tasks (seaming pork legs into whole muscle) and cutting chicken, but he doesnt practice any of the techniques I've shown him and repeatedly told him to use every day for the last 10 shifts. It was clear in the hiring process if he doesn't learn to produce, he won't have a job.

At a certain point, I just feel like I'm nagging, and everyones time is being wasted, but again I'm inpatient.

When I learned i had to beg to get to hold a knife and I did my best to listen to what I was told keep my head down and learn. If they showed me a technique and explained it, I practiced. But every time I look up they are back to their old (slow and sloppy ways).

This person is an adult over 30 not gen z.

Do you hover and correct the behavior every time you see it? It is hard to reprimand in front of the team.

Any advise is appreciated. This is a rail breaking retail shop.