Butchr Community

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2 hours ago

Antonio Matadero

thanks for accepting Jamie Baker Sir! ... See MoreSee Less

17 hours ago

Elizabeth Claire Vande Putte

Interesting Brazilian cut chart ... See MoreSee Less

Interesting Brazilian cut chart

Time for a sing-a-long!

Sharp knives are the preference for the habitual practitioner of what is known as Pork Life
And morning slump can be avoided if you take a route straight to what is known as Pork Life
Matt's got butcher's droop he's lost his boner in the shop
He loves a bit of it (Pork Life)
What's that butcher cutting... he should cut down on his porklife mate, get some vegetables!

All the butchers,
So many butchers,
They all go knife in hand
Knife in hand through their Pork Life

Know what I mean
I get up very early except on Wednesdays when I get rudely awakened by the alarm clock
(Pork Life)
I put my trousers on, head off out the door and think about cutting up pork (Pork Life)
I boil the kettle sometimes I fry a sausage too it gives me a sense of enormous well being (Pork Life)
And then I'm happy for the rest of the day safe in the knowledge there will always be a place in my heart for sausage (Pork Life)

All the butchers,
So many butchers,
They all go knife in hand
Knife in hand through their Pork Life

It's got everything to do with knife technique you know
And it's all about pigs tails that go round and round and round
Pork Life

All the butchers,
So many butchers,
They all go knife in hand
Knife in hand through their Pork Life

All the butchers,
So many butchers,
They all go knife in hand
Knife in hand through their Pork Life
... See MoreSee Less

Comment on Facebook

great job!! is their a background melody??

Whoops, should have put the original in as a link! youtu.be/YSuHrTfcikU

(pink floyd) we dont need no ........mis-information....no dark sarcasm in our butcher shops...HEY VEGANS LEAVE OUR MEAT ALONE!!!!!! All in all .....its just another ... steak in the display!!!!.....

Hi Gary Vandepeer the link is showing me a security message too but the site itself is accessible, we'll look into it and get it sorted - it may be a certificate issue. Thanks for flagging it up ... See MoreSee Less

Might as well tag myself, don't know many butchers under 5'5"! ... See MoreSee Less

Might as well tag myself, dont know many butchers under 55!

Comment on Facebook

I could qualify for that

Just like me......i admit.

Haha I'm 5'6

5'6 or there abouts haha

4 days ago

Simon Mcmillan

Thanks for the add ... See MoreSee Less

1 week ago

Gary Vandepeer

... See MoreSee Less

1 week ago

Deonilo Asis

Thank you for accepting me...... ... See MoreSee Less

1 month ago

Gary Vandepeer

Colgans arcade Walthamstow 1960s ... See MoreSee Less

Comment on Facebook

Nice photo sent to me by Lens daughter from Canada, Its from my Flickr site along with 2 more,

2 weeks ago

Stuart Brown

He guys, does anyone cold smoke bacon and hams, hocks, ribs etc? Been looking around and spoke to a few guys up here but no one really does it! eho are very interested in it here in Glasgow but I worry my shops might get ripped appart to please them! ... See MoreSee Less

Comment on Facebook

Yes, I've worked in a few places where we did this, what do you need to know? I will say that depending on the amounts you may be able to just use a standalone smoker out the back somewhere rather than building something into the shop itself, but if you have residential neighbours they may kick up a fuss about the smell (I know, who doesn't like the smell of smoked bacon?! But if they're drying washing outside they might not be best pleased...)

Its to do probably 10 backs, 20 hocks and ribs. Over a week for each shop. We looked at the Bradley as it looked like it could take 3 / 4 backs at a time. But using the biscuits/brickettes could be pricey. Even looked at buying a pro q cold smoker and whacking it in the oven! But I would love to hear what others have done ie shed smoker or in shop smoking! I always love the customers smelling our awesome products processes!!

I can vouch for the Pro Q, it's great and uses possibly the least dust of any method. Plus, it will just smoulder for ten hours without needing to be checked (although I was living on site when I used this - in a hot smoker no less as the farm owners had bought the wrong smoker... and it was on the way back from the pub so it did get checked!). One hit of the Pro Q was enough to do 4-6 backs in halves or the same in bellies, but if you have a larger cabinet I'd recommend using two of them for enough flavour

2 weeks ago

Krokkie Pritchard

Thank you very much. ... See MoreSee Less

2 weeks ago

Elizabeth Claire Vande Putte

Bringing a whole new meaning to having lamb for dinner... ๐Ÿ˜‚๐Ÿคฃ

Credit: Katy Hargreaves
... See MoreSee Less

2 weeks ago

Ricketts Ed

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2 weeks ago

Ricketts Ed

thanks for letting me join this group ... See MoreSee Less

thanks for letting me join this group

2 weeks ago

Gary Bell

Thank you ๐Ÿ˜Ž ... See MoreSee Less

I'm selling a walk in cold room/ commercial fridge open to offers excellent condition and other equipment PM me for details thx for reading ... See MoreSee Less

Im selling a walk in cold room/ commercial fridge open to offers excellent condition and other equipment PM me for details thx for reading

Comment on Facebook

Where you based Andrew

Bump

3 weeks ago

Robert Hoffman

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View on Facebook

3 weeks ago

Robert Hoffman

... See MoreSee Less

4 weeks ago

Elizabeth Claire Vande Putte

Jamie and Jimmy's Friday Night Feast are looking for people interested in DIY food projects - building a block, a smoker, biltong dryer perhaps? If you're interested get in touch using the details on the flyer :) ... See MoreSee Less

4 weeks ago

Darren Menzies

18oz scotch T-Bone, dry aged for 40 days. THEE BEST IVE EVER HAD๐Ÿ‘Œ๐Ÿป๐Ÿ‘Œ๐Ÿป. ... See MoreSee Less

18oz scotch T-Bone, dry aged for 40 days. THEE BEST IVE EVER HAD๐Ÿ‘Œ๐Ÿป๐Ÿ‘Œ๐Ÿป.

Comment on Facebook

Nice one Darren And minimal shrinkage when cooked

4 weeks ago

Harry Doleman

Just thought I'd share a picture from one of my displays this week, the same amount off passions goes into one of my market displays as it did when I was working in a traditional shop ... See MoreSee Less

Just thought Id share a picture from one of my displays this week, the same amount off passions goes into one of my market displays as it did when I was working in a traditional shop

1 month ago

Darren Menzies

7oz flat iron steak. First time trying one, must say it was stunning๐Ÿ‘Œ๐Ÿป ... See MoreSee Less

7oz flat iron steak. First time trying one, must say it was stunning๐Ÿ‘Œ๐Ÿป

Comment on Facebook

Looks great ๐Ÿ”ช๐Ÿฎ

Oh wow! That looks awesome!

You should tweet this to Gordon Ramsay and see what he says!

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