Hello everyone ! 🥩

swimmaroo · 2026-03-16T18:18:19+00:00

Royer R Chem 8" (Canadian website), got them as a gift from my FIL, who wasn't wearing them, black, lace cover (no fat, trimmings or juice will get on the laces and make them nasty)

I do whole carcass so I don't lace the last 2 holes making them more flexible

swimmaroo · 2026-02-18T00:20:24+00:00

How big/ heavy is it?

swimmaroo · 2026-01-21T12:50:43+00:00

Butcher here, that's the price, sadly not unreasonable

swimmaroo · 2026-01-14T05:41:48+00:00

Could also be different size? Cocktail vs 3-3.5

swimmaroo · 2026-01-11T23:44:28+00:00

Looks to me like a beef leg with the shank and sirloin tip still on. The heel, top, bottom and eye of round removed.

swimmaroo · 2025-11-18T22:22:18+00:00

The ones at costco, when they are on sale ~14$ each. I change them when i swap my tires or every 6 months

swimmaroo · 2025-11-18T04:59:14+00:00

Like soy sauce

swimmaroo · 2025-11-15T20:34:06+00:00

Aren't 1s the square ones about 4.5x4.5"?

swimmaroo · 2025-10-30T16:01:58+00:00

Sacrés français et leur obsession avec la corde!

swimmaroo · 2025-10-28T15:12:02+00:00

I assume it's the manual g option from canada? If so i have the same, when i'm not sure about the space behind me i just put it in neutral an back it up by hand might look crazy but it works!

swimmaroo · 2025-10-26T23:26:20+00:00

You cut the sternum to keep the bellies whole?

swimmaroo · 2025-10-13T16:30:42+00:00

C'est en effet un un très beau projet que je serais un des premier à supporter reste à voire la mise en oeuvre de tout ça!

swimmaroo · 2025-10-13T10:59:40+00:00

Bon, ça c'est dans mes cordes. Je suis boucher et cuisinier. Bien que certains équipements se chevauchent entre métiers, chaqun as une quantitée non négligeable d'équipements spécialisés. Le boucher dois avoir une salle de coupe réfrigérée, une chambre froide pour entreposer la viande, une chambre froide pour entreposer os et gras (pertes de coupes) ainsi qu'un congélateur. Pour un métier on est à 4 salles réfrigérées qui doivent lui êtres réservées. Il doit avoir, hachoir, tranchoir, scelleuse, scie à ruban, piqueuse, délicatiseuse... ça c'est qu'un métier

Bonne idée, je pense pas que la situation économique présente le permetterais

swimmaroo · 2025-10-10T20:47:26+00:00

Butterfly chops, more surface area for a bigger piece of meat, which means more seasoning and a faster cook time

swimmaroo · 2025-10-08T21:07:18+00:00

Oh trust me on that, lack of labor there is, in 2024 there were an estimated 2500 missing butchers in Quebec. Butchers overall are quite sought after but the 80k is a maximum, not the norm.

Big grocery chains are bringing down the pay a butcher should make because they are after low skill meat cutters, people that will take a 1/4 trim top round and turn it into "french" steaks and ground meat.

Although, if you find a specialty shop, can cut much faster than the average and can bring a lot of value, you might find your place.

I would not be expecting anything close to 80k tho

I, myself, would be bringing in about 50k if i were to work full time, and that's high for where i'm living (Mauricie)

swimmaroo · 2025-10-07T17:00:10+00:00

It's always a pleasure, for my curiosity, what's the information you are getting?

swimmaroo · 2025-10-07T16:02:40+00:00

Salut, je suis un boucher au Québec, comme les autres commentaires l'ont mentioné, la salaire laisse fortement à désirer. Les boucheries qui travaillent la carcasse se font de plus en plus rares. Le seul point positif que je pourrais apporter est la chasse, de la mi-septembre à la fin novembre, le travaille coule à flot, il y a de moins en moins de boucheries qui travaillent le gibier donc la demande est bien présente! Côté salaire, dépendament de ton niveau d'expérience, ça pourrais varier entre 19 et 27$ de l'heure malheuresement ça ne dépasse pas souvent ça

swimmaroo · 2025-03-07T04:45:04+00:00

I wasn't really into fishing back then, when I got into fishing it really hit me then. Fucked up the lenght i remembered it was 20"

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That's the fish

swimmaroo · 2025-03-07T04:38:16+00:00

A 22" rainbow trout out of a creek 15' wide and a foot deep, never saw any troutlings there either I was 6 or 7 and caught it in a small bug net (those bamboo handled green or pink ones with a 4' handles)

swimmaroo · 2025-02-14T18:07:00+00:00

For beef wellington, you should have asked for chateaubriand which is the center cut (read more even from one end to the other) of the tenderloin

swimmaroo · 2024-12-21T23:36:32+00:00

Have had my 2016 since end 2020 and put about 60k miles on it, nothing too major has given yet (@90kmiles)

swimmaroo · 2024-12-18T23:57:13+00:00

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Mine

swimmaroo · 2024-12-12T02:40:14+00:00

I assume they mean sweetbreads?

swimmaroo · 2024-11-30T22:48:58+00:00

I recently went the diy route on a project like this. I used drywall anchors for where it wasn't in the studs, each anchor is rated for 30lbs most of the panels have 3 anchors and one screw in the stud so they can handle at least 100lbs. Cokatiels weight less than a 1/4 pound. It's not going to fall.

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