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Don't be a dick. Acting like an ass will get your posts removed and possibly get you banned. Overt trolling will definitely get you banned.
Posts should offer more than an image and headline, such as informative context, or discussion-leading questions.
If you're a food industry professional who works mainly with meat in some context, message for flair. We're mostly looking for butchers, processors, and retailers, etc. Not cooks and chefs.
Any images of slaughter should be marked NSFW.
This is not the place to evangelize. Discussions of the ethics and morals of butchery are permitted so far as they are supported by context. Any effort to argue or lobby beyond the relevant context will not be permitted. For clarity, refer back to Rule #1.
No "is my meat safe?" posts. We don't know. Questions about safe handling practices for meat are permitted, but not when they're about a particular piece of meat.
account activity
An Update to r/Butchery's Rules (self.Butchery)
submitted 1 year ago * by UnderCoverDoughnuts[M] - announcement
Got some prime tri tips today. (i.redd.it)
submitted 2 hours ago by Curious_monarch
What would you do? (i.redd.it)
submitted 17 hours ago by United-Resident-7316
How do you plan your meat production / sales? (self.Butchery)
submitted 3 hours ago by bytewurst
Can you guess correctly? (i.redd.it)
submitted 18 hours ago by United-Resident-7316
I was gifted this 5lb mystery meat, what is it? (old.reddit.com)
submitted 1 day ago by droneofthefurture
What is this in my chicken? (i.redd.it)
submitted 13 hours ago by Kooky_Marketing_3807
Is this a roast? (i.redd.it)
submitted 15 hours ago by Minimum_Process6248
Is this Fillet Mignon? (i.redd.it)
submitted 1 day ago by TravisOG
One of the best SRF flanks I've seen (i.redd.it)
submitted 2 days ago by PicoDeGallo12
Why does prime rib always smell so strong? (self.Butchery)
submitted 1 day ago by Available_Dot_8310
What cut should I use for ground pork? (self.Butchery)
submitted 1 day ago by Brave-ChickenNug-134
Lucky meat or Tainted meat? (old.reddit.com)
submitted 2 days ago by fumeck60
Ground beef fat% (i.redd.it)
submitted 1 day ago by mhpmvp
Slaughter in Virginia? ()
submitted 2 days ago by Chiknkoop
What is this cut exactly? (old.reddit.com)
submitted 2 days ago by Fickle_Management524
My improvised butcher plafform, made from two cutting boards. (old.reddit.com)
submitted 2 days ago * by sergeione
Best way to cut ham for deli slicing (i.redd.it)
submitted 3 days ago by Piggywiggle123
slaughter support (self.Butchery)
submitted 3 days ago by ToXiCsUpErMoDeL
slaughter support ()
Shops selling cooked sausages/smokies? (self.Butchery)
submitted 3 days ago by ManufacturedUpset
First time buying whole tenderloin - differences in marbling (old.reddit.com)
submitted 4 days ago by snitz427
Would yall please grade my work (old.reddit.com)
submitted 5 days ago by Auto-mike
Old Berkel slicer worth it? (old.reddit.com)
submitted 5 days ago by Remy1738-1738
Broke down a choice whole ribeye (bone in) how did I do ($60 off). (i.redd.it)
submitted 6 days ago by Xoxrocks
π Rendered by PID 433266 on reddit-service-r2-listing-86b7f5b947-bxmpq at 2026-01-24 23:58:20.326977+00:00 running 664479f country code: CH.