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4 days ago

John Griffin

Killed the first of my castlemilk moorit sheep an 18 month old ram. Finished butchering it today after hanging for 10 days. Boned and netted front shoulders and haunches. Boneless chops from striploin, lamb shanks from front and back legs and tenderloins set aside for a bbq. I cooked up a chop with a pint of my homebrew stout to celebrate a dream that started 5 years ago. The nicest piece of meat I've eaten in a long time. #fieldtofork ... See MoreSee Less

Killed the first of my castlemilk moorit sheep an 18 month old ram. Finished butchering it today after hanging for 10 days. Boned and netted front shoulders and haunches. Boneless chops from striploin, lamb shanks from front and back legs and tenderloins set aside for a bbq. I cooked up a chop with a pint of my homebrew stout to celebrate a dream that started 5 years ago. The nicest piece of meat Ive eaten in a long time. #fieldtofork

Comment on Facebook

Nice to see the rams out in the field and what gorgeous meat they yield, that chop is making my mouth water like crazy!

It's coming... ... See MoreSee Less

Comment on Facebook

Christmas...Christmas...Christmas...hahahahaha

And Christmas. ..Christmas. ...Christmas. .. ho ho ho

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Comment on Facebook

Cool video, never seen it done like that before. It's so interesting seeing how the same end result is achieved all over the world (and even done differently by people in the same country) ๐Ÿ™‚

Think he's tryin 2 find a way 2 amuse himself, taken far 2 long,4 mins tops 2 bone a top of beef out,!!

Never seen it done like that before....

That is the most awkward way I've ever seen a top bit done and the bones arn't the cleanest

I could have done it in about 90 seconds made it look hard work

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6 days ago

Elizabeth Claire Vande Putte

Today is St Martins Day, recognised across Europe as the start of the pig kill season, when the families fatted pig would be cured and preserved for the long winter months ahead whilst fresh meat was less plentiful. The pigs were, and still are in places, looked after by the villagers, and often slaughtered over a period of weeks. Family and neighbours came together to prepare the pig for salting, using blood for black puddings, liver for pate and faggots, and curing hams, bacon, salamis and sausage. Nothing was wasted and meat fed the family during the lean winter and spring months. ... See MoreSee Less

Just had to share a couple of great customer questions from today:

C: Do you have any lamb shanks?
M: Yes, I have some in the freezer
C: Are they frozen?
M: ????

C: What are those?
M: (pointing) Pig's ears
C: What are they then?
M: Erm... the ears from a pig???
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Comment on Facebook

Can't actually believe some cussies

I spend a significant portion of each day biting my tongue, resisting the urge to loudly shout "duuuurrr" at people. That said I do love my job and it's a great feeling when you actually help someone sort out their meal, but questions like this... smh!

What's smh

My favourite of all time is: "I want two t-bones, a good inch and a half thick, no more than I ounces each".

I love the boy's in work when they come out of the freezers, brrr it's cold in there , yep the clue is in the name ........ if it was warm it would be an oven !!!

I not the only one who gets the numpty in then...ha ha

Whats in your scotch eggs ?? One day one of my customers wouldnt take one of the steaks lying next to the other one as it was slightly discoloured , i told her that if i sat on her face for 15 mins what colour would she go !!! ( its ok- i knew the customer in question & yes she bought the other steak ) ๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†

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6 days ago

Ale Elaloui

Good morning ... See MoreSee Less

Good morning

1 week ago

Ale Elaloui

Filetto baciao๐Ÿ‘„๐Ÿ‘„๐Ÿ‘„ ... See MoreSee Less

Filetto baciao๐Ÿ‘„๐Ÿ‘„๐Ÿ‘„

Comment on Facebook

What sort of sausage is this? A Toulouse? Looks good!

Salsiccia nostrana di suino solo sale pepe e finocchio

Looks great

1 week ago

Elizabeth Claire Vande Putte

World Butchers' Challenge
Captain of the NZ Pure South Sharp Blacks Corey Winder attempting to set a new Guinness World Record for most sausages produced in one minute
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World Butchers' Challenge

2 weeks ago

Peter Harrison

Thanks for the add Mark Ramsay ... See MoreSee Less

Comment on Facebook

No problem Mr H Hope youโ€™re well

Champion...you?

2 weeks ago

Ale Elaloui

Buonasera a tutti e grazie Mark Ramsay per avermi aggiunto.
Sono Alessandro ho la macelleria a Torino (italy) e sono un membro della Nazionale italiana per Belfast 2018.
... See MoreSee Less

Buonasera a tutti e grazie Mark Ramsay per avermi aggiunto.
Sono Alessandro ho la macelleria a Torino (italy) e sono un membro della Nazionale italiana per Belfast 2018.

Comment on Facebook

Great to have you Ale, love your work!

2 weeks ago

Bryan Beveridge

Cheers for the add on mark - lots of good ideas on show - keep them coming !!! ๐Ÿฎ๐Ÿฎ๐Ÿฎ๐Ÿ’Š ... See MoreSee Less

2 weeks ago

Sean Kelley

Thanks for the add Mark Ramsay ... See MoreSee Less

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