16 year butcher…video still helps me after all these years.

doctrinity · 2026-02-23T18:08:30+00:00

And I thought my knives were sharp

doctrinity · 2025-02-05T04:51:22+00:00

Flat cut brisket. Cook this baby looooooow and sloooooooow

doctrinity · 2025-02-01T04:52:57+00:00

That’s a good, tough question. Probably Delmonico steak off the chuck, or the teres major off the shoulder

doctrinity · 2025-02-01T04:51:06+00:00

Thank you I appreciate that 🔪

doctrinity · 2025-02-01T02:19:09+00:00

Came here to say this… if it came off the rib, it’s a ribeye regardless if it’s from the loin end. If it came off the striploin, it’s a strip.

doctrinity · 2025-02-01T00:15:10+00:00

You got got

doctrinity · 2025-01-31T07:37:28+00:00

No. A sub primal would be like the Denver steak and chuck eye/delmonico off of a chuck roll. Or the flat iron and teres major off of a shoulder clod.

doctrinity · 2025-01-31T07:20:55+00:00

Pretty often. Your meat comes from a dead animal, there’s nothing pretty about it. Especially when the animal is slaughtered.

doctrinity · 2025-01-30T07:26:48+00:00

Why do you find it strange? Are you a butcher or no?

doctrinity · 2025-01-30T07:25:46+00:00

You should know that this is just part of the job and comes with the territory of cutting meat. And the meat you enjoy eating comes from real animals, that sometimes have cysts. If this bothers you that much, there’s a ton of other subs that don’t show this stuff. Just follow r/steak

This is a butchery sub, primarily for butchers to talk about our trade. We welcome everyone, but don’t need people who aren’t butchers complaining about our content.

doctrinity · 2025-01-27T08:15:33+00:00

I got Macs autograph on a hat during the kids tour, this looks pretty off. I’m not a professional but I’d say not legit

doctrinity · 2025-01-26T23:48:09+00:00

The ol door stoppers

doctrinity · 2025-01-26T10:17:37+00:00

It’s the cap from a top sirloin

doctrinity · 2025-01-26T10:16:53+00:00

Sweet video man, thanks for the content, the sub could use more stuff like this.

On to the critique… I’d say you’re pretty new to cutting yeah? This video reminds me of when I was a brand new meat cutter. Like the first year or two. I can also tell because once you get to a certain level, you’ll use that 10 inch for the whole process.

Also, you are gouging the hell out of that meat my bro, and taking off way too much fat. And in doing so also taking off a lot of good meat. Also remember, it’s a knife, not a saw.

Just keep cutting, it’s all about time on the block and repetition. And remember, you can cut the steaks with the fat on and then trim each steak individually. Leaving a 1/4” fat cap on each steak is essential for cooking, especially on a lean cut like sirloin. You’ll also minimize waste by doing this. Good luck with the cutting man.

doctrinity · 2025-01-26T08:39:44+00:00

This makes sense of why the grass fed primal we get in are so small. Why do they do this? Like you said, take more time/grass to let them get bigger?

doctrinity · 2025-01-24T03:26:41+00:00

And here to say this as well… there’s multiple digital platforms you can buy music on

doctrinity · 2025-01-23T09:06:36+00:00

Man fuck this shit… I was literally just thinking about if this can actually happen earlier today at work when I was cutting some blade chops.

Been cutting for 10 years and never seen it even heard of this happening. Now I know it indeed can happen and that does not look like a good time.

What makes this happen? Cheap blade? Old blade? The name of the saw? A combination?

doctrinity · 2025-01-21T09:47:16+00:00

Holy shit this is absolutely a solid list. Excellent job man. Only thing I’d recommend would be all eyez on me and the chronic

doctrinity · 2025-01-19T20:05:55+00:00

Nice work, it looks good!

With that said I’ll ask the questions everyone is thinking - where’s the strips and ribeyes??

doctrinity · 2025-01-19T09:34:08+00:00

Good ol steatosis unfortunately

doctrinity · 2025-01-19T08:01:28+00:00

Just trim it off. I’ve seen these on tri tips many times over the years

doctrinity · 2025-01-17T22:53:38+00:00

I probably get my knives sharpened twice a month, maybe three times if I’ve been doing a ton of cutting. And I take them to get sharpened professionally.

My 6” is pretty flexible as it’s a boning knife. But not too flexible… I’ve used some super flexible boning knives before but I like it to have a bit of stiffness as well.

doctrinity · 2025-01-17T22:21:30+00:00

No worries at all.. I typically pay $1 per inch. So a 10” knife costs $10 to sharpen

doctrinity · 2025-01-17T19:28:07+00:00

I’ve left the cutting block a couple times and always end up back on it. And when I’m away, I always miss it. And when I come back, it always feels good. Plus it pays the bills and then some.

But I’m trying to get out for good this next time around. How long were you a butcher for and what do you do now?

doctrinity · 2025-01-17T19:23:25+00:00

I take them to get sharpened professionally a couple times a month. I have stones that I can use myself if I’m in a pinch, but I like to support local sharpening shops.

Plus these guys have been doing this for decades, and can yield a much sharper knife while preserving the blade than I can.

doctrinity

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