c/butchers

I thought eyeballing was enough, but the scale proved me wrong

I used to cut meat by look alone, which sometimes made portions uneven. After a regular customer pointed it out, I started weighing each piece. Now orders are even and complaints have dropped.

Breaking down a whole lamb always puts me in a good mood.

The methodical steps help me focus and relax. Do you have a cut that you enjoy preparing most?

I mean, idk, maybe it's just me but I've seen a lot of butchers switching to pegboard walls for tool storage lately.

Heads up on ignoring back pain from lifting sides of beef

I was lifting a side of beef last month (a big one, over 200 pounds) and felt a pop in my lower back. I brushed it off as just a muscle pull, but it turned into a herniated disc. Now I'm facing weeks of physical therapy and time off the floor (which sucks, by the way). Don't make my mistake, always lift with your legs and ask for help with heavy loads. Your health is worth the extra minute it takes to do it right.

Warning: My neighbor's praise for my sausage blend made my week.

Getting a compliment from someone who rarely cooks meat felt really good.

A simple change to my workstation saved my back

I added a rubber mat to stand on while breaking down carcasses. It takes the pressure off my knees and lower back, making long shifts way easier.

Pro tip: Keeping bone trimmings for broth orders turned things around

I saw a bunch of customers start asking for bones to make broth last year. Before, I just threw all those scraps in the bin without a second thought. One day, a lady came in looking for beef bones and I had to say no. That got me looking at all the good stuff going to waste. So, I began saving the bones from ribeyes and shoulder cuts in separate bags. Now, I have a steady stream of folks buying them every week. It cuts down on trash and adds a little extra to the till. Honestly, it made me value every bit of the animal more.