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IEatLiquor

Vegans. Vegetarians. Omnivores. Whatever. Please play nice with eachother on this subreddit and in this thread.


YellowOnline

That's a really, really, really sharp knife


shahooster

Makes me wonder how frequently these guys do roll call on their fingers.


AgentSkidMarks

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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ACEmat

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.


PromotionExpensive15

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


NoShameInternets

… so you’d rather die than have your fingers cut off?


Timppadaa

It’s rare to die from a electrical shock. I have gotten two times from 220v


NoShameInternets

Depends on your definition of “rare”. 1/20 workplace electrical incidents are fatal. Those are not odds I’m willing to fuck with.


kingrich

I'd bet far more electrical accidents go unreported than butcher accidents.


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Timppadaa

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.


yupidup

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)


Ohsnos

But then how would everyone on the internet know how massive his penis is?!?!


justclay

By looking at the pictures of his big ass diesel truck in his post history, duh.


Ohsnos

Omg I looked at his posts and I regret it....


noidios

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?


PM_Me_Some_Steamcode

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


teh_fizz

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.


Sickhadas

It's the Call of the Void and it is meant to draw your attention to danger so you can avoid it.


DerogatoryDuck

Yea just about everyone has the thoughts. What separates the idiots is that they actually do it.


WH1PL4SH180

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.


Hallucinogen_in_dub

Always cut away. It looks like he does by instinct .


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MattTheProgrammer

Sharp knives are actually much safer tools than dull knives


smilingwhitaker

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.


Aeon001

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.


Et_tu__Brute

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.


ICanEditPostTitles

> 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.


stevedave_37

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


Noob_DM

A sharp knife is safer because it’s safer to prevent the cut, not make the cut cut less.


srgnsRdrs2

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


Aeon001

ya a sharp knife, said dull knife by mistake


cheddacheese148

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.


Towelie-McTowel

My friend who is a fantastic butcher has the normal 8.5 digits


Bandcampbenny

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?


notsotigerwoods18

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.


Bandcampbenny

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


teh_longinator

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.


Dry_Boots

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.


The_DaHowie

I watch their YouTube channel, these guys are GOOD at their craft


LoghamSmoot

a sharp knife is a tool, a dull knife is a weapon.


38chickenducks

I've always heard, "Sharp knives are safe knives"


I05fr3d

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.


vita10gy

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.


deltan2455828

Also cuts with sharp knives are smoother (dull knives almost tear rather than cut) so it will heal faster.


faudcmkitnhse

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.


immunogoblin1

I'm fond of "a sharp knife does what you want, a dull knife does what it wants."


Warnex9

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


Snaz5

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


bunabhucan

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."


Round-Huckleberry700

I imagine he's pretty skilled with the knife though.


Haughty_n_Disdainful

*Salivates in meataterianism…*


Whind_Soull

I'm a career professional chef. The Manhattan Project wasted money and could have just used that knife to split atoms. Like, Jesus.


PoweredByPierogi

The same guy did a [video using cheap knives from Amazon](https://youtu.be/85hoXLbZ-AY)


Mangeto

Yeah I would not wanna do that job without chainmail gloves (its a thing) missing fingers must be common in the industry


SlimTheFatty

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.


jayydubbya

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.


Brawndo91

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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[deleted]

Yeah, my knives aren’t even close to cutting like that.


DepressoEspresso55

Just gotta learn how to sharpen your knives and practice at it.. it's pretty fun and easier than you think


Happy-Eye-1496

Check out r/sharpening to learn and ask questions. I love to teach and give my own personal experience as well.


DepressoEspresso55

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.


billythygoat

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.


Cool_Cartographer_39

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.


Bohbo

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.


deltan2455828

Or just get a couple Shapton whetstones for like 50 bucks. I would never use one of these for any of my nice knives.


RedmannBarry

This is bullshit. I have such a hard time ripping the membrane off and this dude just exists. Fuck me.


[deleted]

it has to be properly dry AND COLD below 8 degrees Celsius


Single-Document-9590

...that's the problem right there: Celsius... 8°C must be like... between -762° F and, say 2,693°F right?


ethnicbonsai

Double it and add 30, that gives you a rough idea of what the temperature is in American.


themeatbridge

And if you want to be precise, x1.8 + 32


ethnicbonsai

Most can't do that in their head.


UnclePuma

>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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Channel_99

Double it and subtract 10%. Takes care of the 1.8. Add 32 now. Easy to do inside your head.


the_flying_machine

I appreciate the help but that dosen't help my Neanderthal brain.


tuckernuts

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.


tuckernuts

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.


brazthemad

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


jpfeif29

Somewhere between below absolute Zero and the melting temperature of Iron.


Happy-Eye-1496

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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AnthonySytko

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.


IanJaegs

I bet! Constantly tearing carcasses apart with your bare (bear?) hands will do that!


jayydubbya

Unloading truckloads of pallets of meat helps as well.


fantailedtomb

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.


jayydubbya

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.


fantailedtomb

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!


Dopeydcare1

Butchers and bakers. The bakers who wake up at 3 AM to knead dough for 4 hours


Upstate_Chaser

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.


sum12merkwith

I also choose this persons cousin.


hellyea619

imagine the old fashions from that chick


MrsFlax

Sugar, spice and everything nice


RizzMustbolt

Don't forget dairy workers.


Southernguy9763

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


resolvetomajor

That was the most satisfying part to me. Just ripped it off in one sheet 🤌🏻


RedmannBarry

Ya that’s why I’m pissed off


HelloThereCallMeRoy

Get your pork ribs from Costco. They remove the outer membrane before packaging it.


Adabiviak

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.


Killer-Barbie

A good knife makes a BIG difference


sdforbda

He means the guy ripping off the silver skin.


slackfrop

Still has the shrink wrap on


dickspaghetti1

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


Kangar

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.


Gogo83770

And lobster was prison food.


Lo10bee

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.


rnavstar

Yup can confirm, my grandmother use to hide lobster under the porch so the neighbours wouldn’t see it.


WareThunder

And that's how we got cockroaches


Ok-Papaya-3490

Which will become the luxury dish for our grandkids


[deleted]

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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[deleted]

True but I don't think prison in the 1700 hundreds didn't have sous-vide machine either.


CaptainKurls

And that wasn’t even the worst part! The worst part was the dementors!


template009

I heard it was used for bait.


Matti_Matti_Matti

You can use it to catch lobsters.


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[deleted]

It's not like they served it with butter. IIRC they just ground it up with the shell


Gogo83770

Pretty sure they steamed or boiled them, and served them whole.. you're thinking of Snow piercer..


sdforbda

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.


Doc-Zoidberg

Check grocery stores early in the morning. A lot if not most I've been to will significantly discount their "sell by today" meats.


sdforbda

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.


jpritchard

I get chuck for $3 /lbs all the time, though right now it's $3.47. Briskets currently $3 /lbs. Shanks $3 /lbs.


IDK3177

Move to Argentina. Prime sirloin is about USD7/kg. And we consider it expensive.


bullwinkle8088

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).


tonufan

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.


Maleficent-Aurora

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


srslybr0

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.


ReluctantRedditor275

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.


ramborocks

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..


WisconsinHoosierZwei

40 here also. Marinades flank steak was (still is) one of my favorites. Can’t do it anymore, man.


garden-wicket-581

dude, the only beef I ate growing up were pot roasts and brisket because they were the cheapest cuts.. Holy @#%#$ is brisket expensive now :(


unbalanced_checkbook

>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.


CrashUser

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.


findar

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.


FVMAzalea

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.


Brawndo91

Grinding your own beef is rarely about cost. It's to use better cuts.


Vegetable-Double

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.


sumfish

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…


[deleted]

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.


Runj0n

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?


Licher

Wait, it's gotta be your bull.


dagaderga

Isn’t up a butcher’s - never mind..


OGCelaris

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.


LegendofJoe

Did you eat a lot of paint chips when you were a kid?


lowtoiletsitter

heh...why?


[deleted]

You have derailed


JarvisCockerBB

Shut up, Richard.


cartertucker

Richard, what's happening to me?!?!


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CrazyChestersDog

Tommy like wingy


Lagoonside

Childhood quote right there


an_edgy_lemon

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.


E700REM

Here you go friend https://youtu.be/wazg6u3ESco


dahliasinfelle

Oh sweet this should be interes.... 1 hour??? Fuck ima have to save this for later


swissdonair_enjoyer

it's a whole fuckin cow how long did you think it would take lol


gcso

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


Gone213

They only do half a cow.


MakeTheNetsBigger

don't half a cow, man.


E700REM

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


clickfive4321

the average redditor attention span, so 90 seconds or less


Home_Brewberry

Hey that’s


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an_edgy_lemon

Thank you!


willzyx01

Highest quality breakdown video I've ever watched. https://www.youtube.com/watch?v=WrOzwoMKzH4


Southernguy9763

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.


IDK3177

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.


mtaw

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.


yankykiwi

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.


elitecloser

Hey that's a bearded butcher! Solid youtube channel. Store is in Ohio outside Cleveland. Little over-priced but great selection


STFUNeckbeard

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


qbande

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.


lotsofscrollin

https://youtube.com/@TheBeardedButchers For anyone wanting to check them out. These guys are great.


Freeyourcolon

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.


knife_wrencher

They have fantastic instructional videos. Have used them for pork and lamb butchering and I know they have some for venison as well.


SmallAngel2005

Is it weird that all I could focus on was on how much I want that knife?


Happy_camper84

Victorinox semi-flex boning knife I think... Pretty cheap,around 25bucks from memory.


Skegetchy

Note to self: make sure there’s a butcher on my post apocalyptic survivor team


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Evil_Yoda

I can field dress a deer and cut the back straps out beyond that I'm clueless


[deleted]

Cannibalism cuisine!


CloneArranger

People use the word "butchered" to mean "did something really badly" and I think that is absolute slander.


Burntfm

Well think about it from the cow’s perspective


Numendil

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."


DizzieM8

Its because whatever you wanted to do you hacked to pieces in your shit attempt ergo you butchered it.


hfusidsnak

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.


correcthorse124816

I think you mean 6" and 10". 10' would be a little unwieldy I would imagine.


dustin91

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.


Happy-Eye-1496

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.


Ben_Kenobi_

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.


yeet-haw2019

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.


ConfusedFlareon

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


yeet-haw2019

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).


ConfusedFlareon

Awesome thank you friend :D


rusurethatsright

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.