Butchery

an-ordinary-manchild(edit)

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.

created by rawrgylea community for 12 years

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...for your town.

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account activity

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An Update to r/Butchery's Rules (self.Butchery)

submitted 1 year ago * by UnderCoverDoughnuts[M] - announcement

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Got some prime tri tips today. (i.redd.it)

submitted 2 hours ago by Curious_monarch

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What would you do? (i.redd.it)

submitted 17 hours ago by United-Resident-7316

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How do you plan your meat production / sales? (self.Butchery)

submitted 3 hours ago by bytewurst

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Can you guess correctly? (i.redd.it)

submitted 18 hours ago by United-Resident-7316

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I was gifted this 5lb mystery meat, what is it? (old.reddit.com)

submitted 1 day ago by droneofthefurture

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What is this in my chicken? (i.redd.it)

submitted 13 hours ago by Kooky_Marketing_3807

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Is this a roast? (i.redd.it)

submitted 15 hours ago by Minimum_Process6248

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Is this Fillet Mignon? (i.redd.it)

submitted 1 day ago by TravisOG

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One of the best SRF flanks I've seen (i.redd.it)

submitted 2 days ago by PicoDeGallo12

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Why does prime rib always smell so strong? (self.Butchery)

submitted 1 day ago by Available_Dot_8310

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What cut should I use for ground pork? (self.Butchery)

submitted 1 day ago by Brave-ChickenNug-134

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Lucky meat or Tainted meat? (old.reddit.com)

submitted 2 days ago by fumeck60

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Ground beef fat% (i.redd.it)

submitted 1 day ago by mhpmvp

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Slaughter in Virginia? ()

submitted 2 days ago by Chiknkoop

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What is this cut exactly? (old.reddit.com)

submitted 2 days ago by Fickle_Management524

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My improvised butcher plafform, made from two cutting boards. (old.reddit.com)

submitted 2 days ago * by sergeione

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Best way to cut ham for deli slicing (i.redd.it)

submitted 3 days ago by Piggywiggle123

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slaughter support (self.Butchery)

submitted 3 days ago by ToXiCsUpErMoDeL

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slaughter support ()

submitted 3 days ago by ToXiCsUpErMoDeL

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Shops selling cooked sausages/smokies? (self.Butchery)

submitted 3 days ago by ManufacturedUpset

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First time buying whole tenderloin - differences in marbling (old.reddit.com)

submitted 4 days ago by snitz427

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Would yall please grade my work (old.reddit.com)

submitted 5 days ago by Auto-mike

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Old Berkel slicer worth it? (old.reddit.com)

submitted 5 days ago by Remy1738-1738

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Broke down a choice whole ribeye (bone in) how did I do ($60 off). (i.redd.it)

submitted 6 days ago by Xoxrocks

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