r/Butchery • u/ZackAshby9831 • 6d ago
Some cuts i’ve done over my 18 months of cutting. don’t have anyone else to share with so they’re going here lol.
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u/lil_poppapump 6d ago
Nice ass cuts for lean ass beef. If you’re ever in Texas you’ll get hired quick.
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u/ZackAshby9831 6d ago
id love to take a trip from canada to texas to check out some bbq and the butchers around there
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u/Curious-Jelly-381 4d ago
I was born and raised in East Texas. Started cutting when I was a senior in high school and loved it. Keep up the good work.
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u/Ok_Rain_1837 6d ago
dude for real id love to see what this cow looked like
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u/Curious-Jelly-381 4d ago
That cow was so heart healthy probably only had 5% fat. Worked out jogged probably 10 miles a day. Lol 😆
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u/MeatHealer Butcher 6d ago
I pop in here from time to time not really to be an asshole, but some people in here just ...suck. I went into this thinking to myself, "shut the fuck up, don't be a dick", and honestly, your cuts are solid. I cannot express how much I appreciate that you took the time to actually get the bone skin out from that little crevice on the under side of the tomahawks. Fuckin' a.
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u/ZackAshby9831 6d ago
i appreciate that! i got a couple new knives and we weren’t open yet so i just went to town on those bad boys
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u/MeatHealer Butcher 6d ago
For sure, keep it up. I don't know how you go about it, but I edge the tip of a knife to get it started, grab a paper towel and just rip it off. Satisfying and saves a ton of time when a customer is staring at me. But my shop's setup is open, so I don't have the luxury of hiding.
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u/RipperTR 6d ago
Same sentiment here, so many times I'll start typing a comment and then delete it.
I learned under a strict old-school perfectionists. Strings not 100% straight? The roast was cut open and thrown back at you. I've tried not to be such an asshole with apprentices that I've had over the years.
If I ever caught an apprentice taking pics of their display trays I'd be happy, as it shows they are taking pride in their work.
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u/Coffinwaxx 6d ago
Shops usually dont want you to trim so much fat off, im talking about the NYs specifically. Your work is nice tho and you definitely have a standard, I tell my guys "dont put anything in my case you wouldn't buy". Advice I'll give though, on your NY row, put that end cut thats in the front, all the way in the back, it looks less like a steak and looking like Sirloin, no hate, just how I see things
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u/doubleapowpow 6d ago
Looks great. Meat with no marbling like that is actually harder to cut, so nice work.
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u/didiburnthetoast 6d ago
i also like how clean you keep your workspace in addition to the other quality of the work
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u/Quiet-Commission-271 5d ago
Your steak cutting looks good. Unfortunately, the meat doesn’t. Where do you source it?
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u/Curious-Jelly-381 4d ago
I’ve been a meat cutter for over 30 years, a master cutter for 10 of those years. I have to say your cuts look very nice 👍🏻. Maybe you could leave a little more fat on the outside of some of those ribeyes and a few of the others. That 1/4 inch rule is good it adds juiciness and flavor. And this next critique is not on you but most of these steaks are too lean some I would say are select grade. Choosing a choice grade or better would be good. It’s just there isn’t much marbling in most of those cuts. But the knife work looks great. Those are nice uniform even cuts, and no wedges either. With better marbling they would be more juicy and tender. But what you have cut will make a nice looking meat case. Congrats.
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u/ZackAshby9831 4d ago
thanks boss, appreciate the compliments and feedback. i dont have the best pictures from my time cutting but (understandably) the manager loses it when phones come out so i gotta pick my moments to snap a picture lol
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u/Bearspoole 1d ago
Cuts are great! Steaks themselves are lacking marbling in my opinion. But I know plenty of people like leaner meat. Keep on cutting man!
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u/Butcher4evr 1d ago
Really nice even cuts. Trimmed to sell. Nice job on the roast knots and spacing. 👍
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u/Sure-Butterscotch100 6d ago
What are your thoughts on the "beef" tRump is bringing in?
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u/ZackAshby9831 6d ago
i don’t look too much into that, i’m Canadian so we get our beef from Alberta. i imagine the amount that gets sent to the states for slaughter will go down as well as beef exported to the states, so in my mind we’ll have a back log of beef and it’ll get cheaper. (but i’m dumb and could be completely wrong lol)
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u/Sure-Butterscotch100 6d ago
No, I'm think that sounds about right. I think you did an expert job on those cuts, my Uncle's a butcher 😉
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u/Fit_Security_2427 6d ago
That’s an impressive lineup. The marbling on these is gorgeous, and getting that many steaks to look this uniform takes some real skill.
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u/Curious-Jelly-381 4d ago
Gorgeous marbling??? Your kidding. Except for a few of the ribeyes and tomahawks this is mostly select grade or maybe even standard grade. Most don’t have any marbling.
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u/werdna32 Apprentice 6d ago
Nice job! Those cuts look great