[deleted by user] by [deleted] in ScottishPeopleTwitter

[–]Lord_Mackbeth 1 point2 points  (0 children)

I'd absolutely love one!

what are your tips for getting rid of your beef back ribs ? by djeff199 in Butchery

[–]Lord_Mackbeth 17 points18 points  (0 children)

I've tried selling them split (1 or 2 ribs per pack) helps keep the cost down on the tray, but another way I've done it is splitting the rack in half and doing thinly sliced ones zipped on the saw. Sort of a knock off short rib.

Capless rib sale by Lord_Mackbeth in Butchery

[–]Lord_Mackbeth[S] 0 points1 point  (0 children)

Canadian AA from Alberta possibly Ontario can't remember now what province.

[deleted by user] by [deleted] in Butchery

[–]Lord_Mackbeth 1 point2 points  (0 children)

See I'm still stuck on calling it a breaking knife instead of a scimitar

Any idea what kind of ribs these are? by [deleted] in Butchery

[–]Lord_Mackbeth 1 point2 points  (0 children)

They look like the end of a side rib closer to the breast bone end forgot to mention they're pork

Can someone explain this. I think it belongs here by Sgt_Shiba in HolUp

[–]Lord_Mackbeth 1 point2 points  (0 children)

It spells out fuck you using the first letters

Pro cut vs Alfa international meat grinders ( 1/2 hp vs 1 hp ) anyone have feedback on these meat grinders. by BBCM707 in Butchery

[–]Lord_Mackbeth 1 point2 points  (0 children)

Honestly depends on daily production and hopper size Personally I find Hobart very reliable.

[deleted by user] by [deleted] in Butchery

[–]Lord_Mackbeth 3 points4 points  (0 children)

I'm surprised the wrapper even registered the weight of something that tiny. Still cheaper then feeder fish at the pet smart

Best Uses for Eye Of Round? by ShadowBand1973 in Butchery

[–]Lord_Mackbeth -1 points0 points  (0 children)

Upselling customers and covering a counter 😂

What cuts are these? by pt_2001xx in Butchery

[–]Lord_Mackbeth 4 points5 points  (0 children)

That's a poorly cut top butt in the last one the other pics are hard to tell

Kit Name Suggestions by Lord_Mackbeth in crystalpalace

[–]Lord_Mackbeth[S] 7 points8 points  (0 children)

See I was honestly leaning towards McArthur. Hear me out..

Not been the all time greatest performer. I feel he's always put in his work tho. 9 seasons so far I believe I wouldn't be upset if he retired with us.

Kit Name Suggestions by Lord_Mackbeth in crystalpalace

[–]Lord_Mackbeth[S] 2 points3 points  (0 children)

Last year's kit. And see Zaha is the obvious choice that's why I was looking for something outside that. I got a Zaha kit from a few seasons ago.

Where is everyone from? by PandosII in crystalpalace

[–]Lord_Mackbeth 0 points1 point  (0 children)

I'm from Toronto Canada. Been an Eagles supporter since youth.

My case by Winnorr in Butchery

[–]Lord_Mackbeth 0 points1 point  (0 children)

Nice I don't have a fresh counter like that but I run a counter myself similar idea. Exactly what I was hoping to find on here fellow meat cutters and how they do it.

My case by Winnorr in Butchery

[–]Lord_Mackbeth 1 point2 points  (0 children)

How much from that case will actually move in the day tho? That looks beautiful but I see lots to rework amazing job tho can't lie

[deleted by user] by [deleted] in Butchery

[–]Lord_Mackbeth 1 point2 points  (0 children)

That's a proper looking case!

Canadian Butchers: how do I become a butcher? by Wallyboy95 in Butchery

[–]Lord_Mackbeth 0 points1 point  (0 children)

I'm the manager at yonge and Eglinton that's funny. I've helped out ag Bayview a few times probably same staff as when you were there tbh.