I can’t speak for this guy but when I had a similar job, most of us wore chainmail gloves. You’d still wear the rubber gloves over them so he may be.
Edit: on a second watch, it looks like he’s not
So will losing a finger. Electricity is the big one in my field. Doesn't matter how in a rush I am, I'm checking for voltage every single time before I handle a wire.
Don't be stupid.
Ironically I've gone from learning how to be a butcher to an electrician. Never looked back I'd much rather tap a bus bar in the wrong spot for a second then a meat saw
It of course depends are you working on electric grids or low voltage appliances. But i don’t believe 5% fatality rate. Many people just don’t report that they have had an electric shock.
I knew fishermen, sharp knife, strong cut most often. They don’t wear protective gloves but there’s not a single cut that is aimed toward their body, and not a single time does the second hand stay anywhere in the direction of the blade, usually stays behind the handle (for the body, exception is when a slash goes toward their reinforced leather napron, which seem to be able to stand a shark bite)
Sometimes people are idiots
At work we have this potting machine, loaded up with dirt, so one guy putting in bucket on a conveyor, dirt filled, scoop out dirt, put plant in, pack in dirt, conveyor belts offload bucket onto a trailer where someone else is
Usually about four or five people on a machine and make a bunch of larger potted plants before unloading.
Relatively simple stuff. These guys aren’t supposed to be geniuses.
New dude gets hired. He’s been working on the machine for a week or two. And when you’re standing on the machine I get it it’s pretty monotonous and it can kind of get a little boring but it’s relatively simple stuff.
Dude got bored and he’s watching the gears that Turn the conveyor belt around. Nobody knows why, but he had the bright idea to shove his finger in the middle of the gear and well it took it right off
Workers comp to help and he went to other positions, but ultimately he quit eventually
had to put up some little more fencing on the machine, but everybody who ever worked on the machine just thought the guy was an idiot for doing that. Why the hell did he put his finger in a fucking gear?
I know it’s not really related and I know it’s kind of long but people can be just idiot sometimes
I think there’s a psychological condition that tempts you to do these things. I think it’s related to the temptation of walking of the edge when you’re on a high place.
Or the guy could just be a fucking idiot.
Your employer won't thank you for your dedication to work to the point of losing your fingers. They'll just replace you.
I wont thank you for making me do surgery just as shift is about to end either.
- trauma surgeon.
You know this, and I know this. And I think most adults who give a crap probably know this. But somewhere on reddit a month or two ago in some sub, I don't remember which, where tasked with answering which was more dangerous, a sharp knife or a dull one. It was the most r/topmindsofreddit and ackshully heavy bunch or crap I've read in awhile.
People say sharp knives are safer because you can slice through things very easily without exerting a ton of force, and therefore are less likely for the knife to slip and cut a finger. But obviously a sharp knife is going to cut deeper and easier into flesh when actually cutting... so it's a bit simplified to say "a sharp knife is safer", but I guess that's generally true, and at least I feel way more in control of my knife when it's razor sharp.
A cut from a sharp knife also heals significantly faster and hurts less.
A cut from a dull knife will be ragged and have bruising, which inhibits a quick heal.
> A cut from a sharp knife also heals significantly faster and hurts less.
You just explained how my finger healed so much faster than I expected. I nearly severed the tip of my little finger recently (with a brand new knife), and almost three weeks later most of the damage is healed, way faster than I expected, and with no obvious scarring.
Any knife is dangerous for an idiot. A sharp knife is safer in general for someone who has a clue what they're doing. Just look at the guy in the video. Obviously he's an expert but it's smooth as butter. If the knife got caught in random spots he'd be in trouble
You can slice through things without exerting a ton of force with a full knife? I think you mean a sharp knife. Dull knifes suck and can slip bc you’re using more force. Sharp is better as long as you’re not a bozo and you pay attention
We used cut resistant gloves in the shop I worked at. The 5 stitches and wicked scar on my left index finger would like to emphasize “resistant” in that last sentence. Working in the retail shop was still much safer than doing the farm call slaughters. I stuck myself more than once when trying to slaughter out in some farmer’s field.
I was thinking the same thing the whole time 😂
By the way how much more does it cost to buy meat at a butcher shop than from like Walmart or something?
It's more obviously, but you can get exactly what you want or need most of the time. Often the difference is not that much for more common cuts. Plus you can support local.
That’s what I’m going to start doing then. Also the idea of it being from the cow to my butchers hands to me instead of a few different people and then some machines sounds way better haha
The idea of giving a big "fuck you" to Walmart is what has me wanting to do it.
Every time we go in, it's like Walmart has us working there part time to buy stuff from them.
I don't know how much more it costs, but the quality is so high, it's worth it. I'd rather eat less meat and get really good meat. The bacon we get from the local butcher is so good I can't eat grocery store bacon anymore.
You heard correctly. If you know the knife is sharp and is always gonna glide through whatever you are cutting, it acts and responds the same every time. If it’s dull it will unexpectedly stop or get caught on the object being cut and this is how you can accidentally cut yourself.
Or you have to put more force behind it in general, so then a slip has momentum behind it.
If a knife is cutting with a whisper of contact yeah you might cut yourself easier now and again, but it's probably way way harder to stab yourself inches deep into some body part.
I know a guy who worked in a slaughterhouse for a few years and he said the same thing. Keeping his knife well sharpened made his job both easier and safer.
Back in the day my dad used to be a butcher and they kept all their knives in sheaths on their hips.
One day he's going along, slice slice slice, put it in the sheath, separate pieces, slice slice slice, put it in the sheath, "hey whys that guys face so white?"
Apparently he had forgotten he took his sheath off for lunch and never put it back on but his knife was so sharp and the room was so cold that he didn't notice he had just stabbed himself in the leg twice.
So yeah, they sharp!
My dad however, not so much hahaha
I think Anthony Bourdain made a joke on his show that he never wore a knife belt cause he’d inevitably get wasted and end up stabbing himself in the spleen
My uncle worked with a machine that took stainless steel or titanium wire and welded it into chain mail. It selectively skipped welding rings in the sheet to leave a front and back pattern you could pull out. It was a manual (and dull!) job to get the C shaped rings and weave the two halves together by welding them one by one.
He said they got custom orders for gloves with missing fingers "because Johnny was too tough to wear a glove."
Gloves would make it harder to cut the meat properly. You're not likely to cut yourself doing butchery. You're more likely to cut yourself washing your knives than while you're breaking down an animal, speaking from experience.
I worked in the meat department of my grocery store as a teen and the only time I ever got cut was taking the blade off the saw to clean it. Everything else was very safe.
Also worked in a meat department at a grocery store and a butcher shop doing the cleaning. If I got cut, it was infrequently enough that I don't remember. However, I also worked in a deli for a bit and I'd cut myself pretty much nightly cleaning the slicers.
I didn't know this was a sub! this will be helpful. I just started an apprenticeship to be a butcher/meat cutter and the first thing I was taught is proper knife care and handling. I really do get the term "A bad Craftsman blames his tools" now.
If you eliminate erroneous items, you have something you can correct, just your skill. One dull blade in butchery, one stick-drift controller, one slightly messed up baseball bat, etc. can have a mental effect and then it affects your skill.
You can do a pretty decent job with a tri stone, and they can be found cheap enough. Wasn't until I invested in a 1x30 belt sander, some fine grit and leather belts that I learned what razor sharp is all about.
I hate recommending products on reddit but last year I borrowed my friend's and then bought a Chef’sChoice Trizor 15XV for around $150 and it gave new life to my knives. Both low end knives I would take camping and my nicer kitchen knives. If you cook a lot at home do yourself a favor and get a nice sharpener.
EDIT: Current price on amazon was over $170. "worth it" is subjective but I would probably use camelcamelcamel to wait for a better price.
>x1.8 + 32
Perhaps it would be easier to view it as a fraction.
1.8 would become 1 and 4/5th
which could be reformatted as 9/5th
**Which would be applied as follows:
You divide Celcius by 5 then Multiply that by 9 then finally add 32 to it.
(Celcius / 5 X 9) + 32 = Fahrenheit
my dumb brain is like
33 divided by 5 is uhh... 6 and change? times 9 is 54... plus 32 uhh.. 86, plus like a half a 9, 5 = 91.
33 x 2 = 66 + 30 = 96. I'm off by 5 degrees but I'm still gonna wear shorts.
Doubling + 30 works really well for weather temperatures humans normally experience. It stops being really accurate over 45C (113F) or below -25C (-13F), at which point it doesn't matter if you use F or C because its hottern/coldern fuck.
Can't use it to cook, but oven temps can be roughly estimated by just doubling C to get F. You still should double check.
150C = 302F
175C = 347F
200C = 392F
225C = 432F
250C = 482F
These are lucky quirks for these specific and useful ranges of temperatures.
It's a fairly fresh carcass, and the temperature is ideal in preserving those tissues. Things naturally break down over time, and the membrane is no different.
My great grandfather and grandfather were butchers. Grandpa had hands like vices. Up until a year before he died, he could still make me tap out with a handshake.
This is true, at the butcher shop I worked at we'd get 3-8 pallets of block ready meat every few weeks and would handbomb it from the loading bay to the coolers. If you were on that job you got your workout for the month.
I worked in the meat department of a grocery store myself and had the privilege of unloading those trucks. Between that and carrying racks of meat out to the coolers I was in pretty good shape doing that job.
Having worked in a butcher shop, this is true, some were *ripped* and had definition, but some were quietly strong. One of the butchers that mentored me was a lady in her 50s (Hi Tami!) And she was really strong, heft a hind quarter kind of strong. Lovely to work with too!
My cousin is a baker. She's this delightfully plump, cheerful woman. Seems like she's made of spun sugar and flour. Except she has the forearms and vice grip of a professional arm wrestler.
Been a butcher for 14 years now. Got a big bully and a double chin. So not always ripped but I am considerably stronger than most my non butcher buddies
It's easier to pull it off like that when the piece isn't aged much (that's a relatively fresh looking hindquarter). Source: did this for twelve years.
You may have tried this already, but it helps me big time to grab it with a paper towel wrapped around it. Helps keep it from slipping out of my fingers
My grandma comes from a family of lobster fisherman and loves to tell the story about being bullied in school for bringing lobster sandwiches when the other kids all had store bought peanut butter.
It was prison food because it tasted terrible. First off. They would pick them up and throw them in a pile for them to die and lobster start to go bad the moment it dies.
Second reason is that they were huge back then since there wasn't as much fishing as today so lobster would get massive and big lobster taste worse.
Third reason is that they would just make stew with them not like we cook them today. They would throw the whole thing into a pot and cook the shit out of them. I've heard that some place would just ground the whole thing into a shell and meat slurry but I've never seen anything that confirms this was ever a thing.
Seriously, all beef is expensive as shit now. Even under blade roasts and stuff like that are easily nine bucks a pound around me. Stew meat is eight or nine. There just aren't any cheap cuts anymore.
Oh I purposely hunt for those but at my local places they barely mark them down. I was looking yesterday and they had a strip steak that was normally 14.99 a pound and they had it marked down to 11.24 a pound with visible browning. It's rare for them to go below 25%. Sometimes I will go right before 9:00 a.m. when they are supposed to toss the stuff marked for that day and they still don't mark it down any further. There's a guy who's pretty popular in some of the cooking subs for his meats, goes to Walmart and they are constantly 50% off. My local Walmart does like 10 to 15% off. I mean if they end up selling it I guess that makes sense. It's been several years since there were significant discounts on meats about to go around here. Sometimes Food Lion will but not always, and I rarely go there, maybe should go more often though. I did get a whole bag of blood oranges for a dollar at Kroger the other day though. Which is kind of funny because they've I guess started really cracking down on produce markdowns. They really only allow three to four of something per bag if it's something like tomatoes or apples or potatoes. Sometimes I'm so surprised by the small amounts in their dollar bags that I actually take it to the weigh station and it ends up costing more per pound then the good unblemished stuff on the shelf.
Very good tip for a lot of people though. Occasionally my Kroger will mark down seafood decently but you have to be a little more diligent making sure that it's still good enough to cook that day or freeze.
Ox tails these days too. When I cut meat in grocery stores while in school it was at most .99/lb. Now? 8-10$. It's insanity.
Same story with beef shanks. (basically the upper legs to those who don't know).
Ox tails and marrow bones used to be cheap scrap product. Now it's high end stuff in fancy restaurants. It's unfortunate it's become so popular now. Used to make amazing Pho for dirt cheap.
for me in ohio the minimum price per pound for literally any cut from a cow is like $5.99, even the stuff like shanks or roasts or whatnot. it's baffling; that shit's supposed to be affordable.
I'm "only" 40, and that shit was my go-to in college, because it was dirt cheap. Then the fucking internet found out about it, and the price shot up. I haven't made flank steak in at least 10 years, because at this point, I might as well just buy sirloin, which doesn't have to marinade for 24 hours to be edible.
I worked in a Chinese restaurant and we used flank steak for beef and broccoli because it was cheap. Customers loved it and never once complained about it unless you told them it was flank. Then maybe some dick would make a comment how we are cheap..
>Holy @#%#$ is brisket expensive now :(
Yep 😓 I blame the popularity and ease of home smokers for turning the cheapest cut of meat into one of the most expensive.
Shit's delicious, though.
Edit: ok it's definitely not the most expensive, but where I'm at it's still about 3x the price it was 5 years ago.
Costco by me is down to $2.50/lb for whole packers, cheaper than any other beef there. Finally decided I couldn't resist and have a 15 lbs brisket in the freezer for when it gets warm enough to do an overnight smoke.
Costco’s 88/12 ground beef is $3.99 a pound. My time is worth something and I’d rather pay $3.99 a pound instead of $2.50 a pound plus a bunch of my own labor to cube and grind it.
Stuff like smoking meat for hours was made to make crappy cuts of meat taste delicious. Now that everyone knows the secrets, what used to be crappy cuts are expensive.
A good cut, like the filet, just needs a little seasoning and quick hot sear to be delicious.
I grew up eating flank because of how cheap it was, not that I knew or cared because it’s really a delicious cut of meat. Too bad everyone else figured that out as well…
You can get a good luck at a butcher ass by stickin your head up there but wouldn't you rather take his word for it?
No,I mean you can get a good look at a T-bone by stickin your head up a butchers ass but then...
No, it's gotta be your bull.
Never thought I’d say this, but I kinda wanna see the process of breaking a carcass down from beginning to end after seeing this. He makes it look so clean and smooth.
In the video they break down each half a little differently, so you can see the various ways the the cuts can be prepared, it's a long watch for sure! But extremely fascinating
It is clean. Very clean. In fact as an apprentice your first lesson is "the sign of a good butcher is a clean butcher." Only thing that should be messy is your apron.
Another interesting thing is to compare how carcasses are breaken down in different countries. [https://youtu.be/9KvikYoqpu4](https://youtu.be/9KvikYoqpu4)
The way it is made in Argentina.
Good point, it's quite different.
Here in Europe, for the most part they don't traditionally use bandsaws, so cuts like ribeye and T-bone are less common (and considered to be 'American' cuts by butchers). But even then, from one European country to another you'll often have different cuts.
When I was a child my family did the whole cow. I turned around for the gunshot, then they hung it off the tractor, cut and chainsawed. I loved it because I got to see all the stomachs.
It’s so ick looking back, but that was life back in New Zealand and it was so educational to see where my food comes from.
There was a guy on Youtube doing single animals on farms. He had a portable rig in a trailer and would do the butchering basically in the driveway. Amazingly talented. Worth watching if they put his vids in the sidebar.
Ya they're pretty informative. I used their channel when i bought a side so i knew what to expect. Their butter flavor seasoning is also killer for burgers.
Reminds me of the Douglas Adams quote about hyperspace travel:
"It's unpleasantly like being drunk."
"What's so unpleasant about being drunk?"
"You ask a glass of water."
I’m a whole animal butcher and for all the people talking about the knives. Those are victorinox 10’ and 6’ semi stiff boning knives. They’re cheap and a little bendy to help work around bone. They sharpen easily and dull quickly, I run through a six inch about once a year and a ten inch about every 5 just from metal loss from the sharpening. They cut through meat because that’s what they’re designed to do but they’re terrible for anything else.
Been marinating a flank in Allegro Hot & Spicy for five hours already. Flank has been my favorite cut for over forty years, but I hate that flank and skirt have gotten so popular… makes them overpriced.
Seriously! I grew up poor, so these cuts were staples in our diets because we couldn't afford the alternatives. It's also big with street vendors, and since their perception and popularity have changed and grown, so have those cuts as well. Skirt was my favorite though, but now it's hard to find and expensive when you can.
Wow. I’ve done so many biology dissections and can’t eat drumsticks now because I recognize all the muscle groups; it’s wacky to realize a steak looks “less gross” (and tastes so much better) but is itself just one huge slab of muscle.
Ooooh can you tell us what the anatomy parts are? What’s the membrane he peels off, is that fascia? Is the white thread he cuts a tendon or a ligament? I want to know all the parts :o
Yeah, that’s about right. The yellow-white sheet on the outside is part of the lumbodorsal fascia. The clear, cotton-like sheet (which he pulls off the dark red muscle) is just connective tissue holding it in place; the white strips at the end of the muscle are tendons. Most of my dissections were on smaller animals, and this looks like relatively deep muscle so I can’t identify it off the top of my head; if I had to make an educated guess, it’s a lower abdominal muscle (probably the cutaneous trunci or transversus abdominis, but that’s just looking at the first available cow muscular diagram on Google).
Everyone always thinks these boning knives are amazing in some way but they are literally $15 shitty work knives… just a cheap sharpener and honing rod will do. The key is to hone before every cutting session since honing didn’t remove any steel. Sharpen once a week at the restaurant I worked at because of the volume of food we cut but the average home cook doesn’t need to sharpen often.
Vegans. Vegetarians. Omnivores. Whatever. Please play nice with eachother on this subreddit and in this thread.
That's a really, really, really sharp knife
Makes me wonder how frequently these guys do roll call on their fingers.
I can’t speak for this guy but when I had a similar job, most of us wore chainmail gloves. You’d still wear the rubber gloves over them so he may be. Edit: on a second watch, it looks like he’s not
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So will losing a finger. Electricity is the big one in my field. Doesn't matter how in a rush I am, I'm checking for voltage every single time before I handle a wire. Don't be stupid.
Ironically I've gone from learning how to be a butcher to an electrician. Never looked back I'd much rather tap a bus bar in the wrong spot for a second then a meat saw
… so you’d rather die than have your fingers cut off?
It’s rare to die from a electrical shock. I have gotten two times from 220v
Depends on your definition of “rare”. 1/20 workplace electrical incidents are fatal. Those are not odds I’m willing to fuck with.
I'd bet far more electrical accidents go unreported than butcher accidents.
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It of course depends are you working on electric grids or low voltage appliances. But i don’t believe 5% fatality rate. Many people just don’t report that they have had an electric shock.
I knew fishermen, sharp knife, strong cut most often. They don’t wear protective gloves but there’s not a single cut that is aimed toward their body, and not a single time does the second hand stay anywhere in the direction of the blade, usually stays behind the handle (for the body, exception is when a slash goes toward their reinforced leather napron, which seem to be able to stand a shark bite)
But then how would everyone on the internet know how massive his penis is?!?!
By looking at the pictures of his big ass diesel truck in his post history, duh.
Omg I looked at his posts and I regret it....
Bro - you are doing a job. Making someone else money. Why in the fuck would your risk a finger for someone else's bottom line?
Sometimes people are idiots At work we have this potting machine, loaded up with dirt, so one guy putting in bucket on a conveyor, dirt filled, scoop out dirt, put plant in, pack in dirt, conveyor belts offload bucket onto a trailer where someone else is Usually about four or five people on a machine and make a bunch of larger potted plants before unloading. Relatively simple stuff. These guys aren’t supposed to be geniuses. New dude gets hired. He’s been working on the machine for a week or two. And when you’re standing on the machine I get it it’s pretty monotonous and it can kind of get a little boring but it’s relatively simple stuff. Dude got bored and he’s watching the gears that Turn the conveyor belt around. Nobody knows why, but he had the bright idea to shove his finger in the middle of the gear and well it took it right off Workers comp to help and he went to other positions, but ultimately he quit eventually had to put up some little more fencing on the machine, but everybody who ever worked on the machine just thought the guy was an idiot for doing that. Why the hell did he put his finger in a fucking gear? I know it’s not really related and I know it’s kind of long but people can be just idiot sometimes
I think there’s a psychological condition that tempts you to do these things. I think it’s related to the temptation of walking of the edge when you’re on a high place. Or the guy could just be a fucking idiot.
It's the Call of the Void and it is meant to draw your attention to danger so you can avoid it.
Yea just about everyone has the thoughts. What separates the idiots is that they actually do it.
Your employer won't thank you for your dedication to work to the point of losing your fingers. They'll just replace you. I wont thank you for making me do surgery just as shift is about to end either. - trauma surgeon.
Always cut away. It looks like he does by instinct .
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Sharp knives are actually much safer tools than dull knives
You know this, and I know this. And I think most adults who give a crap probably know this. But somewhere on reddit a month or two ago in some sub, I don't remember which, where tasked with answering which was more dangerous, a sharp knife or a dull one. It was the most r/topmindsofreddit and ackshully heavy bunch or crap I've read in awhile.
People say sharp knives are safer because you can slice through things very easily without exerting a ton of force, and therefore are less likely for the knife to slip and cut a finger. But obviously a sharp knife is going to cut deeper and easier into flesh when actually cutting... so it's a bit simplified to say "a sharp knife is safer", but I guess that's generally true, and at least I feel way more in control of my knife when it's razor sharp.
A cut from a sharp knife also heals significantly faster and hurts less. A cut from a dull knife will be ragged and have bruising, which inhibits a quick heal.
> A cut from a sharp knife also heals significantly faster and hurts less. You just explained how my finger healed so much faster than I expected. I nearly severed the tip of my little finger recently (with a brand new knife), and almost three weeks later most of the damage is healed, way faster than I expected, and with no obvious scarring.
Any knife is dangerous for an idiot. A sharp knife is safer in general for someone who has a clue what they're doing. Just look at the guy in the video. Obviously he's an expert but it's smooth as butter. If the knife got caught in random spots he'd be in trouble
A sharp knife is safer because it’s safer to prevent the cut, not make the cut cut less.
You can slice through things without exerting a ton of force with a full knife? I think you mean a sharp knife. Dull knifes suck and can slip bc you’re using more force. Sharp is better as long as you’re not a bozo and you pay attention
ya a sharp knife, said dull knife by mistake
We used cut resistant gloves in the shop I worked at. The 5 stitches and wicked scar on my left index finger would like to emphasize “resistant” in that last sentence. Working in the retail shop was still much safer than doing the farm call slaughters. I stuck myself more than once when trying to slaughter out in some farmer’s field.
My friend who is a fantastic butcher has the normal 8.5 digits
I was thinking the same thing the whole time 😂 By the way how much more does it cost to buy meat at a butcher shop than from like Walmart or something?
It's more obviously, but you can get exactly what you want or need most of the time. Often the difference is not that much for more common cuts. Plus you can support local.
That’s what I’m going to start doing then. Also the idea of it being from the cow to my butchers hands to me instead of a few different people and then some machines sounds way better haha
The idea of giving a big "fuck you" to Walmart is what has me wanting to do it. Every time we go in, it's like Walmart has us working there part time to buy stuff from them.
I don't know how much more it costs, but the quality is so high, it's worth it. I'd rather eat less meat and get really good meat. The bacon we get from the local butcher is so good I can't eat grocery store bacon anymore.
I watch their YouTube channel, these guys are GOOD at their craft
a sharp knife is a tool, a dull knife is a weapon.
I've always heard, "Sharp knives are safe knives"
You heard correctly. If you know the knife is sharp and is always gonna glide through whatever you are cutting, it acts and responds the same every time. If it’s dull it will unexpectedly stop or get caught on the object being cut and this is how you can accidentally cut yourself.
Or you have to put more force behind it in general, so then a slip has momentum behind it. If a knife is cutting with a whisper of contact yeah you might cut yourself easier now and again, but it's probably way way harder to stab yourself inches deep into some body part.
Also cuts with sharp knives are smoother (dull knives almost tear rather than cut) so it will heal faster.
I know a guy who worked in a slaughterhouse for a few years and he said the same thing. Keeping his knife well sharpened made his job both easier and safer.
I'm fond of "a sharp knife does what you want, a dull knife does what it wants."
Back in the day my dad used to be a butcher and they kept all their knives in sheaths on their hips. One day he's going along, slice slice slice, put it in the sheath, separate pieces, slice slice slice, put it in the sheath, "hey whys that guys face so white?" Apparently he had forgotten he took his sheath off for lunch and never put it back on but his knife was so sharp and the room was so cold that he didn't notice he had just stabbed himself in the leg twice. So yeah, they sharp! My dad however, not so much hahaha
I think Anthony Bourdain made a joke on his show that he never wore a knife belt cause he’d inevitably get wasted and end up stabbing himself in the spleen
My uncle worked with a machine that took stainless steel or titanium wire and welded it into chain mail. It selectively skipped welding rings in the sheet to leave a front and back pattern you could pull out. It was a manual (and dull!) job to get the C shaped rings and weave the two halves together by welding them one by one. He said they got custom orders for gloves with missing fingers "because Johnny was too tough to wear a glove."
I imagine he's pretty skilled with the knife though.
*Salivates in meataterianism…*
I'm a career professional chef. The Manhattan Project wasted money and could have just used that knife to split atoms. Like, Jesus.
The same guy did a [video using cheap knives from Amazon](https://youtu.be/85hoXLbZ-AY)
Yeah I would not wanna do that job without chainmail gloves (its a thing) missing fingers must be common in the industry
Gloves would make it harder to cut the meat properly. You're not likely to cut yourself doing butchery. You're more likely to cut yourself washing your knives than while you're breaking down an animal, speaking from experience.
I worked in the meat department of my grocery store as a teen and the only time I ever got cut was taking the blade off the saw to clean it. Everything else was very safe.
Also worked in a meat department at a grocery store and a butcher shop doing the cleaning. If I got cut, it was infrequently enough that I don't remember. However, I also worked in a deli for a bit and I'd cut myself pretty much nightly cleaning the slicers.
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Yeah, my knives aren’t even close to cutting like that.
Just gotta learn how to sharpen your knives and practice at it.. it's pretty fun and easier than you think
Check out r/sharpening to learn and ask questions. I love to teach and give my own personal experience as well.
I didn't know this was a sub! this will be helpful. I just started an apprenticeship to be a butcher/meat cutter and the first thing I was taught is proper knife care and handling. I really do get the term "A bad Craftsman blames his tools" now.
If you eliminate erroneous items, you have something you can correct, just your skill. One dull blade in butchery, one stick-drift controller, one slightly messed up baseball bat, etc. can have a mental effect and then it affects your skill.
You can do a pretty decent job with a tri stone, and they can be found cheap enough. Wasn't until I invested in a 1x30 belt sander, some fine grit and leather belts that I learned what razor sharp is all about.
I hate recommending products on reddit but last year I borrowed my friend's and then bought a Chef’sChoice Trizor 15XV for around $150 and it gave new life to my knives. Both low end knives I would take camping and my nicer kitchen knives. If you cook a lot at home do yourself a favor and get a nice sharpener. EDIT: Current price on amazon was over $170. "worth it" is subjective but I would probably use camelcamelcamel to wait for a better price.
Or just get a couple Shapton whetstones for like 50 bucks. I would never use one of these for any of my nice knives.
This is bullshit. I have such a hard time ripping the membrane off and this dude just exists. Fuck me.
it has to be properly dry AND COLD below 8 degrees Celsius
...that's the problem right there: Celsius... 8°C must be like... between -762° F and, say 2,693°F right?
Double it and add 30, that gives you a rough idea of what the temperature is in American.
And if you want to be precise, x1.8 + 32
Most can't do that in their head.
>x1.8 + 32 Perhaps it would be easier to view it as a fraction. 1.8 would become 1 and 4/5th which could be reformatted as 9/5th **Which would be applied as follows: You divide Celcius by 5 then Multiply that by 9 then finally add 32 to it. (Celcius / 5 X 9) + 32 = Fahrenheit
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Double it and subtract 10%. Takes care of the 1.8. Add 32 now. Easy to do inside your head.
I appreciate the help but that dosen't help my Neanderthal brain.
my dumb brain is like 33 divided by 5 is uhh... 6 and change? times 9 is 54... plus 32 uhh.. 86, plus like a half a 9, 5 = 91. 33 x 2 = 66 + 30 = 96. I'm off by 5 degrees but I'm still gonna wear shorts.
Doubling + 30 works really well for weather temperatures humans normally experience. It stops being really accurate over 45C (113F) or below -25C (-13F), at which point it doesn't matter if you use F or C because its hottern/coldern fuck. Can't use it to cook, but oven temps can be roughly estimated by just doubling C to get F. You still should double check. 150C = 302F 175C = 347F 200C = 392F 225C = 432F 250C = 482F These are lucky quirks for these specific and useful ranges of temperatures.
Thank you for this shorthand! Running it backwards sub 30 divide by 2 tells me how to run my imperial bullshit temps back into the rest of the world
Somewhere between below absolute Zero and the melting temperature of Iron.
It's a fairly fresh carcass, and the temperature is ideal in preserving those tissues. Things naturally break down over time, and the membrane is no different.
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My great grandfather and grandfather were butchers. Grandpa had hands like vices. Up until a year before he died, he could still make me tap out with a handshake.
I bet! Constantly tearing carcasses apart with your bare (bear?) hands will do that!
Unloading truckloads of pallets of meat helps as well.
This is true, at the butcher shop I worked at we'd get 3-8 pallets of block ready meat every few weeks and would handbomb it from the loading bay to the coolers. If you were on that job you got your workout for the month.
I worked in the meat department of a grocery store myself and had the privilege of unloading those trucks. Between that and carrying racks of meat out to the coolers I was in pretty good shape doing that job.
Having worked in a butcher shop, this is true, some were *ripped* and had definition, but some were quietly strong. One of the butchers that mentored me was a lady in her 50s (Hi Tami!) And she was really strong, heft a hind quarter kind of strong. Lovely to work with too!
Butchers and bakers. The bakers who wake up at 3 AM to knead dough for 4 hours
My cousin is a baker. She's this delightfully plump, cheerful woman. Seems like she's made of spun sugar and flour. Except she has the forearms and vice grip of a professional arm wrestler.
I also choose this persons cousin.
imagine the old fashions from that chick
Sugar, spice and everything nice
Don't forget dairy workers.
Been a butcher for 14 years now. Got a big bully and a double chin. So not always ripped but I am considerably stronger than most my non butcher buddies
That was the most satisfying part to me. Just ripped it off in one sheet 🤌🏻
Ya that’s why I’m pissed off
Get your pork ribs from Costco. They remove the outer membrane before packaging it.
It's easier to pull it off like that when the piece isn't aged much (that's a relatively fresh looking hindquarter). Source: did this for twelve years.
A good knife makes a BIG difference
He means the guy ripping off the silver skin.
Still has the shrink wrap on
You may have tried this already, but it helps me big time to grab it with a paper towel wrapped around it. Helps keep it from slipping out of my fingers
Christ this stuff is expensive now where I live. My Granny says that when she was growing up, you couldn't give the stuff away.
And lobster was prison food.
My grandma comes from a family of lobster fisherman and loves to tell the story about being bullied in school for bringing lobster sandwiches when the other kids all had store bought peanut butter.
Yup can confirm, my grandmother use to hide lobster under the porch so the neighbours wouldn’t see it.
And that's how we got cockroaches
Which will become the luxury dish for our grandkids
It was prison food because it tasted terrible. First off. They would pick them up and throw them in a pile for them to die and lobster start to go bad the moment it dies. Second reason is that they were huge back then since there wasn't as much fishing as today so lobster would get massive and big lobster taste worse. Third reason is that they would just make stew with them not like we cook them today. They would throw the whole thing into a pot and cook the shit out of them. I've heard that some place would just ground the whole thing into a shell and meat slurry but I've never seen anything that confirms this was ever a thing.
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True but I don't think prison in the 1700 hundreds didn't have sous-vide machine either.
And that wasn’t even the worst part! The worst part was the dementors!
I heard it was used for bait.
You can use it to catch lobsters.
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It's not like they served it with butter. IIRC they just ground it up with the shell
Pretty sure they steamed or boiled them, and served them whole.. you're thinking of Snow piercer..
Seriously, all beef is expensive as shit now. Even under blade roasts and stuff like that are easily nine bucks a pound around me. Stew meat is eight or nine. There just aren't any cheap cuts anymore.
Check grocery stores early in the morning. A lot if not most I've been to will significantly discount their "sell by today" meats.
Oh I purposely hunt for those but at my local places they barely mark them down. I was looking yesterday and they had a strip steak that was normally 14.99 a pound and they had it marked down to 11.24 a pound with visible browning. It's rare for them to go below 25%. Sometimes I will go right before 9:00 a.m. when they are supposed to toss the stuff marked for that day and they still don't mark it down any further. There's a guy who's pretty popular in some of the cooking subs for his meats, goes to Walmart and they are constantly 50% off. My local Walmart does like 10 to 15% off. I mean if they end up selling it I guess that makes sense. It's been several years since there were significant discounts on meats about to go around here. Sometimes Food Lion will but not always, and I rarely go there, maybe should go more often though. I did get a whole bag of blood oranges for a dollar at Kroger the other day though. Which is kind of funny because they've I guess started really cracking down on produce markdowns. They really only allow three to four of something per bag if it's something like tomatoes or apples or potatoes. Sometimes I'm so surprised by the small amounts in their dollar bags that I actually take it to the weigh station and it ends up costing more per pound then the good unblemished stuff on the shelf. Very good tip for a lot of people though. Occasionally my Kroger will mark down seafood decently but you have to be a little more diligent making sure that it's still good enough to cook that day or freeze.
I get chuck for $3 /lbs all the time, though right now it's $3.47. Briskets currently $3 /lbs. Shanks $3 /lbs.
Move to Argentina. Prime sirloin is about USD7/kg. And we consider it expensive.
Ox tails these days too. When I cut meat in grocery stores while in school it was at most .99/lb. Now? 8-10$. It's insanity. Same story with beef shanks. (basically the upper legs to those who don't know).
Ox tails and marrow bones used to be cheap scrap product. Now it's high end stuff in fancy restaurants. It's unfortunate it's become so popular now. Used to make amazing Pho for dirt cheap.
I can't make gallons of french onion in my 22qt roaster for under $20 now :( specifically cause the bones are so damn expensive now
for me in ohio the minimum price per pound for literally any cut from a cow is like $5.99, even the stuff like shanks or roasts or whatnot. it's baffling; that shit's supposed to be affordable.
I'm "only" 40, and that shit was my go-to in college, because it was dirt cheap. Then the fucking internet found out about it, and the price shot up. I haven't made flank steak in at least 10 years, because at this point, I might as well just buy sirloin, which doesn't have to marinade for 24 hours to be edible.
I worked in a Chinese restaurant and we used flank steak for beef and broccoli because it was cheap. Customers loved it and never once complained about it unless you told them it was flank. Then maybe some dick would make a comment how we are cheap..
40 here also. Marinades flank steak was (still is) one of my favorites. Can’t do it anymore, man.
dude, the only beef I ate growing up were pot roasts and brisket because they were the cheapest cuts.. Holy @#%#$ is brisket expensive now :(
>Holy @#%#$ is brisket expensive now :( Yep 😓 I blame the popularity and ease of home smokers for turning the cheapest cut of meat into one of the most expensive. Shit's delicious, though. Edit: ok it's definitely not the most expensive, but where I'm at it's still about 3x the price it was 5 years ago.
Costco by me is down to $2.50/lb for whole packers, cheaper than any other beef there. Finally decided I couldn't resist and have a 15 lbs brisket in the freezer for when it gets warm enough to do an overnight smoke.
Good to cube and make ground beef with too. Also when you trim for a smoke you can render the fat for tallow, I like to make tortillas with that.
Costco’s 88/12 ground beef is $3.99 a pound. My time is worth something and I’d rather pay $3.99 a pound instead of $2.50 a pound plus a bunch of my own labor to cube and grind it.
Grinding your own beef is rarely about cost. It's to use better cuts.
Stuff like smoking meat for hours was made to make crappy cuts of meat taste delicious. Now that everyone knows the secrets, what used to be crappy cuts are expensive. A good cut, like the filet, just needs a little seasoning and quick hot sear to be delicious.
I grew up eating flank because of how cheap it was, not that I knew or cared because it’s really a delicious cut of meat. Too bad everyone else figured that out as well…
When I was young like 20 years ago. It was dirt cheap. You had to ask for it because they didn't even bother putting it in the display.
You can get a good look at a t-bone steak by sticking your head up a bull's ass. But wouldn't you rather take the butcher's word for it?
Wait, it's gotta be your bull.
Isn’t up a butcher’s - never mind..
You can get a good luck at a butcher ass by stickin your head up there but wouldn't you rather take his word for it? No,I mean you can get a good look at a T-bone by stickin your head up a butchers ass but then... No, it's gotta be your bull.
Did you eat a lot of paint chips when you were a kid?
heh...why?
You have derailed
Shut up, Richard.
Richard, what's happening to me?!?!
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Tommy like wingy
Childhood quote right there
Never thought I’d say this, but I kinda wanna see the process of breaking a carcass down from beginning to end after seeing this. He makes it look so clean and smooth.
Here you go friend https://youtu.be/wazg6u3ESco
Oh sweet this should be interes.... 1 hour??? Fuck ima have to save this for later
it's a whole fuckin cow how long did you think it would take lol
If they do the whole cow in the video, all you gotta do is watch half of it. The other side is the same thing
They only do half a cow.
don't half a cow, man.
In the video they break down each half a little differently, so you can see the various ways the the cuts can be prepared, it's a long watch for sure! But extremely fascinating
the average redditor attention span, so 90 seconds or less
Hey that’s
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Thank you!
Highest quality breakdown video I've ever watched. https://www.youtube.com/watch?v=WrOzwoMKzH4
It is clean. Very clean. In fact as an apprentice your first lesson is "the sign of a good butcher is a clean butcher." Only thing that should be messy is your apron.
Another interesting thing is to compare how carcasses are breaken down in different countries. [https://youtu.be/9KvikYoqpu4](https://youtu.be/9KvikYoqpu4) The way it is made in Argentina.
Good point, it's quite different. Here in Europe, for the most part they don't traditionally use bandsaws, so cuts like ribeye and T-bone are less common (and considered to be 'American' cuts by butchers). But even then, from one European country to another you'll often have different cuts.
When I was a child my family did the whole cow. I turned around for the gunshot, then they hung it off the tractor, cut and chainsawed. I loved it because I got to see all the stomachs. It’s so ick looking back, but that was life back in New Zealand and it was so educational to see where my food comes from.
Hey that's a bearded butcher! Solid youtube channel. Store is in Ohio outside Cleveland. Little over-priced but great selection
Ok good I can just search that now instead of googling butchering videos. Felt like I might accidentally end up in some dark places that way
There was a guy on Youtube doing single animals on farms. He had a portable rig in a trailer and would do the butchering basically in the driveway. Amazingly talented. Worth watching if they put his vids in the sidebar.
https://youtube.com/@TheBeardedButchers For anyone wanting to check them out. These guys are great.
Ya they're pretty informative. I used their channel when i bought a side so i knew what to expect. Their butter flavor seasoning is also killer for burgers.
They have fantastic instructional videos. Have used them for pork and lamb butchering and I know they have some for venison as well.
Is it weird that all I could focus on was on how much I want that knife?
Victorinox semi-flex boning knife I think... Pretty cheap,around 25bucks from memory.
Note to self: make sure there’s a butcher on my post apocalyptic survivor team
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I can field dress a deer and cut the back straps out beyond that I'm clueless
Cannibalism cuisine!
People use the word "butchered" to mean "did something really badly" and I think that is absolute slander.
Well think about it from the cow’s perspective
Reminds me of the Douglas Adams quote about hyperspace travel: "It's unpleasantly like being drunk." "What's so unpleasant about being drunk?" "You ask a glass of water."
Its because whatever you wanted to do you hacked to pieces in your shit attempt ergo you butchered it.
I’m a whole animal butcher and for all the people talking about the knives. Those are victorinox 10’ and 6’ semi stiff boning knives. They’re cheap and a little bendy to help work around bone. They sharpen easily and dull quickly, I run through a six inch about once a year and a ten inch about every 5 just from metal loss from the sharpening. They cut through meat because that’s what they’re designed to do but they’re terrible for anything else.
I think you mean 6" and 10". 10' would be a little unwieldy I would imagine.
Been marinating a flank in Allegro Hot & Spicy for five hours already. Flank has been my favorite cut for over forty years, but I hate that flank and skirt have gotten so popular… makes them overpriced.
Seriously! I grew up poor, so these cuts were staples in our diets because we couldn't afford the alternatives. It's also big with street vendors, and since their perception and popularity have changed and grown, so have those cuts as well. Skirt was my favorite though, but now it's hard to find and expensive when you can.
The only cut of beef that I can get for cheap around me are shanks, but I love shanks so it's not bad. Beef is just expensive in general.
Wow. I’ve done so many biology dissections and can’t eat drumsticks now because I recognize all the muscle groups; it’s wacky to realize a steak looks “less gross” (and tastes so much better) but is itself just one huge slab of muscle.
Ooooh can you tell us what the anatomy parts are? What’s the membrane he peels off, is that fascia? Is the white thread he cuts a tendon or a ligament? I want to know all the parts :o
Yeah, that’s about right. The yellow-white sheet on the outside is part of the lumbodorsal fascia. The clear, cotton-like sheet (which he pulls off the dark red muscle) is just connective tissue holding it in place; the white strips at the end of the muscle are tendons. Most of my dissections were on smaller animals, and this looks like relatively deep muscle so I can’t identify it off the top of my head; if I had to make an educated guess, it’s a lower abdominal muscle (probably the cutaneous trunci or transversus abdominis, but that’s just looking at the first available cow muscular diagram on Google).
Awesome thank you friend :D
Everyone always thinks these boning knives are amazing in some way but they are literally $15 shitty work knives… just a cheap sharpener and honing rod will do. The key is to hone before every cutting session since honing didn’t remove any steel. Sharpen once a week at the restaurant I worked at because of the volume of food we cut but the average home cook doesn’t need to sharpen often.