/ck/ - Food & Cooking

are you a butcher

ever think about just fucking one of the pigs?

>>13180569
Do Americans really do this?

>>13180569
Ever swipe the secret inner loins?

>>13180569
Do you keep the blood and drink it fresh?
What about hormone-containing glands?

>>13180569
Second grade psychopath.

>>13180585
I usually keep the skirt steak for myself. If I don't keep it 98% of the time it gets ground up into hamburger

>>13180582
No, Americans do not do this. Slaughtering animals is too "scary" for them. They prefer to eat fast food and processed food made from soy and corn.

>>13180569
Have you ever met the Canadian tripanon whose trip is like Code3TV or something?

>>13180600
Can't say I have. I work in Iowa, pretty far from Canada

>>13180569
I'm considering work at a supermarket meat department. Any thoughts or experiences related to that?

>>13180569
How much do you charge for butcher ends?

which critters do you typically butcher
what was the strangest thing you've had to butcher
how many abscesses do you deal with in a week, and in which cuts do you usually find them

>>13180600
that meat locker doesn't look up to snuff for canadian standards, wood, rust and scrapes in the metal harbour bacteria
I'm also not certain if that's food grade duct tape

>>13180597
>I usually keep the skirt steak for myself
Well thats its own thing. Next time your processing anything with backstraps turn it around. Inside the ribs opposite the tenderloin is a smaller inner loin that most people dont know about. When I do cattle for my uncle he makes me give it to him but 90% of hunters who drop their deer off for me have no idea that it exists

>>13180569
u see worms or parasites in there?

>>13180613
I don't have any experience working in supermarket meat Departments but honestly go for it. I was lucky enough to start at an operation owned by a family member. the start sucks because you're stuck doing bitch work but as you get more experience and move up in the ladder you start to enjoy it more.

How do i get a job as a butcher? Seems comfy.

>>13180640
family owned operation

>>13180627
>food grade duct tape
is this a thing and if so where can I buy it?

>>13180627
Cows.
Nothing weird per say, probably the most non standard animal I've had to butcher was Elk.
a few, I mostly see them when we're skinning/gutting the animals.

>>13180631
once in a blue moon

>>13180633
Seems like a cool job. so no offense but isn't the entire job 'bitch work'? Do you mean having to clean the area vs actual butchering? What does your workflow look like beyond the actual butchering, do you have to get cleaned up just to log your work for 2 minutes on a computer then get back to handling the meat?

>>13180664
that's good news, I guess the antibiotics are doing their job

How much are butcher ends and do they come with or without beans?

>>13180674
Bitch work to me is cleaning the place, skinning/gutting the animal, and being the one who has to throw the guts/remains away. On the weekdays I get there whenever I finish up at Uni/whatever homework I have, clean up, put on my apron/hair net, make sure my area is sanitized and get to work. At the end I'll clean up and take count of what we got done, make sure stuff is ready to go for the next day, clock out, and then head home

>>13180569
How do I fix my toilet? The flush lever snapped because there's too much pressure holding the plug in place

>>13180681
Based

>>13180569
Do you ever sell your garbage can to retards for $10?

>>13180653
ah I see.
for pigs I've found they're typically in the shoulders, though i've seen a few of them around the spine too in the loin
I blame injection sites, the loin ones are probably just pigs facing the wrong way in their factory farm pen

how large of an outfit is it? how many cattle do they hang in the freezer at a time. I was doing industrial stuff so the amounts I was working with were absurd

>>13180646
foodsafeglue+foodsafeplastic+foodsafefibres = food duct tape
yes, but it's not edible or anything, a lot less exciting than it sounds.
the glue doesnt taste good either, it's just all made of food safe materials that will prevent food factories from getting sued once their patch job gives out and shoots the tape all through your cornpops
just regulation compliant tape, haccp shit gets pretty autistic when it comes to import and export

but there are other interesting products like freezer grade tape which is pretty handy for winter applications and heat proof adhesive printable sheeting, I toyed with making engine block stickers for /o/ using those, found they'd hold up but some inks would change colour and eventually turn black

>>13180697
lift the lid of the tank and pull the chain, add additional length to the chain so you can flush without getting your hand wet until you get it fixed properly

>>13180782
>critters
redpill me on this

>>13180569
I shot a squirrel a while ago and skinned it, but I did a shitty job and there was hair on the meat. For future reference, what's the best way to get it off?

>>13180795
similar to people who are mechanics getting begged to fix car problems on weekends
people will ask butcher buddies to cut up their kills from hunting season or just creatures they're not used to like goats
i've had to do 'emergency butchering' a few times during the off-season for those times they 'accidentally shoot a deer they thought was a coyote perfectly in the head'

>>13180614
This

>>13180838
thx, once me and my gang wanted to go to the mountains for camping, and sort of wanted to kill a little cow, but no idea what we would have done with it

>>13180838
How does the time delay between killing the animal and butchering it affect meat quality?

>>13180569
Are you the faggot who trollposted a bucket of garbage, pretending he bought it from a butcher at the low price of $10.

>>13180664
I knew that beer was bad

>>13180569
Is it safe to eat fish with worms?

>>13180569
Do you work for yourself, and how much is your take home pay? If you work for yourself, where and how do you source meat, and how much was getting started?

>>13180681
>>13180868
do not skip this question!

>>13180782
we're a small family run operation, we're typically hanging 5-6 cows at once. But in the pic we're butchering a cow for a local farmer that had let the cow get to ungodly size, think 1200 lbs+. So we quartered it and put it in one of the old freezers so it wouldn't take up space.

>>13180569
Does your hand/thumb/joints hurt and get stiff from butchering all the time? And if so, how do you deal with it or prevent it?

>>13180758
no kek but one time I was in the middle of convincing my cousin that the scrap bucket was what he was gonna eat for supper until my aunt came out and bitched at me

>>13180569
How is the pay and how did you get the jobb ?

>>13180880
I work for my uncle and get paid $12 an hour

>>13180569
how much do you charge for a bucket of discarded meat and trash?

>>13180911
My shoulders and feet hurt the most. I usually sleep it off or rest in my hot tub

>>13180690
Bong liar detected. No Iowan refers to college as "Uni." Nice LARP session, Mr. Butcher.

>>13180933
what the fuck are you talking about. the school I go to is literally "University of....."

>>13180933
KYfag here, I say university to differentiate myself from community college students. Never uni though.

>>13180924
>$12 an hour
Yikes. i got paid 20 an hour being a janitor for summer. thats about 18 USD.

>>13180940
So are most American institutions of higher learning. American students invariably say "college" or "school" in contexts such as the one I busted you in. No American college student says "Uni." Nice try. Hope the weather across the Atlantic is nice.

>>13180865
I should point out I'm not the op, just a tripfag that also has butchery experience, I don't wanna hijack his thread and am a bit busy at the moment but i'll try to answer,
in the meat industry, rigormortis is a bit of a tricky subject, and I'm no expert on the slaughter aspect of it, but the way we slaughter has changed to lessen its effects
but it basically goes, sooner the better, but if too far gone it can be best to chill it until it relaxes again
there are some different techniques for freezing and thawing we use in industrial stuff that wouldnt be available to op's operation
like, giant water tanks and blast cells, tempering cells, and using a combination of thawing and refreezing to tenderize large amounts of product at once.
This does damage the meat at the cost of making it tender, as the moisture inside repeatedly crystalizes.
so with traditional butchering like op does, the slaughter time would be fairly important by comparison, but on small scale you can do something similar
Guga did a good small scale video on it actually https://www.youtube.com/watch?v=QY2UnV1DKDU
something else i should mention, I do not like butchering while the critter is still warm, aside from squick-factor, it can be difficult to get a good clean cut made while the meat is flexible
you also typically want to 'drain' the meat of blood, rigormortis will be lessened with less blood iirc, but blood also makes your knife gooey, sticky, and slick, making cuts even more difficult
hope i answered something

>>13180859
it's not particularly hard to do 'survival butchery' until you get to the hind quarters, some animals have a lot of shit going on back there
but that is a fuck tonne of meat for a camping trip, something the size of a goat could easily feed a half dozen people for a few days, assuming no spoilage
assuming spoilage, you and your gang might have gotten through a limb and a half before discarding the rest of the animal, pretty wasteful

>>13180954
>word associated with a dialect
>user MUST come from the cultural background associated with said dialect, no other explanations

Do you realize how dumb you sound?

I’m not anon but I notice all kinds of college kids saying “uni” as an attempt to be cool. “Cheers” instead of “thanks” at bars. Similarly, I hear women of middle age and lower adopting rise fall intonation to mark questions, something very British as well.

>>13180613
I work it one. It's pretty fun, they will most likely start you off as a closer and someone who just cuts chicken. Once you get better and more adjusted, you'll begin to work more early shifts and they'll begin to teach you certain cuts.
It's a lot simpler than butchering because you typically don't take a part whole animals besides chickens. It's a good way to get some beginning experience.