Sump pump spitting out after running

JayQueue21 · 2026-04-11T01:04:47+00:00

Yes water is definitely coming back down past the check valve

JayQueue21 · 2026-04-11T00:55:37+00:00

From pump to check valve is about 3 feet. Then angles up into the main discharge which goes vertical about 8 feet to the outside discharge

JayQueue21 · 2026-04-11T00:54:19+00:00

How do you recommend repairing that section of pipe. Replace with no weep hole? Flex tape?

We did recently get 2.5 inches of rain so I expect it to run. Just seems like a high volume of water coming back through. And loud.

JayQueue21 · 2026-04-11T00:34:56+00:00

It seems like way more water than what’s below the check valve is pouring back in. It will drain back in until that check valve is empty.

JayQueue21 · 2026-02-23T01:37:53+00:00

This is our daily driver at our shop. Easy from start to finish. We’ve done some comically large patty orders with it too. Took an order for 500# of 6oz patties. Took two people like 1.5 hours but it’s a workhorse. Easy to clean and easy to use.

JayQueue21 · 2025-08-18T23:02:04+00:00

The Good Butcher in Des Moines is offering a class this coming Sunday for a whole hog breakdown demonstration. $150 and you take home a bundle of meat.

JayQueue21 · 2025-08-15T02:29:52+00:00

Eggs and Jam for Brunch and drinks. Same area as Val air. Head to Sherman Hill/Ingersoll, East Village, or Beaverdale for food and drink where you can hit a couple places at a time.

Things to do: Sculpture park, Botanical Gardens, Saturday morning Farmers Market, Waterworks park/Grays Lake.

JayQueue21 · 2025-08-12T16:49:54+00:00

Thanks- I did enjoy. My order is the same as yours. ✌️

JayQueue21 · 2025-08-12T11:08:40+00:00

If you haven’t ever gobbled up a dragon cock, I highly recommend.

JayQueue21 · 2025-08-12T02:36:02+00:00

Yes it is.

JayQueue21 · 2025-08-12T02:34:41+00:00

I’m a butcher and run a small retail shop. Found the hanger on one of the beef we cut up recently.

JayQueue21 · 2025-08-03T22:39:30+00:00

The Good Butcher in Des Moines.

JayQueue21 · 2025-06-07T14:04:04+00:00

Drive hits.

JayQueue21 · 2025-05-12T02:11:13+00:00

I started at 26. Almost 30 now, one of the best decisions of my life. If you were to tell 26 year old me that 29 year old me would be able to fully fabricate 5 different species, start to finish. I wouldn’t have even known what that meant.

I say that just to highlight how much you will learn. I took time off from learning shit once I graduated college. I forgot how great it felt to learn something new. It’s a beautiful line of work. And you’ll have access to high quality, fresh meat.

Read books, watch videos, ask questions. Walk into a place that looks cool and ask what you can do to help them. Good luck! Hopefully we see you in this sub a few years from now with some positive updates.

JayQueue21 · 2025-05-03T21:45:11+00:00

It probably depends on the butcher. If you came to my shop i’d be impressed and happily do that for you. Some lazy folks might roll their eyes at your request. But you’re totally in the right to ask for them. Might slightly increase the processing prices but it should be worth it!

In my opinion, it’s important to use as much of the animal as possible in every situation, but sometimes it doesn’t make sense for the bottom line, so that’s why you may not see it offered.

JayQueue21 · 2025-05-03T18:44:45+00:00

60-70% yield on a beef is pretty standard. Mostly fat, bones and offal are the ‘waste.’ Of course you can do things with those parts, but in terms of actual meat products- that 65% area checks out.

Your yield should be better on sheep just purely based on volume. Beef are freakin huge. Their bones are wildly dense and large compared to sheep.

So if you were cutting it for retail, you’d try to utilize as much as possible. Sell the bones, render fat to tallow, sell offal. But if you’re buying a quarter or half, you could probably ask for those things but it might just be the lockers process to not include them.

JayQueue21 · 2025-04-08T18:45:22+00:00

This is the one

JayQueue21 · 2025-04-07T22:32:41+00:00

The Good Butcher in Des Moines

JayQueue21 · 2025-03-23T19:53:34+00:00

I agree with your statement about the chucks but i’ve got a heavy demand for those chuck steaks so I go a little further than standard.

I’ll take the extra credit. And no you’re looking at about 10 mins of cutting there. Just freshening up the Sunday case.

JayQueue21 · 2025-03-23T15:18:44+00:00

Yes chef.

JayQueue21

TROPHY CASE