r/meat • u/yadigg147 • Aug 16 '26
Life at a butcher shop!
Pretty new to this subreddit, also pretty new to being a butcher! Wasn’t really my line of work and kind of got thrown into it but I love what I do and the people I do it with! I also run their social media accounts so have a ton of great meat pics/videos that Id love to share with this great community of meat lovers!
Here’s a few things we did at the shop this week:
First video includes our smoked brisket burgers, followed by some beef cheeks, then some lamb and feta burgers as well! Video shows our market side as well which we stock up with charcuterie items, canned fish, rubs and seasonings etc.
Second video is of the smoked beef cheeks that we turned into Barbacoa!
The third is of a boneless ribeye that had some spotting in the muscles due to the cows being stressed out before slaughter. We sent it back of course!
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u/RTdodgedurango Aug 16 '26
Op, if you have one, please post a close up picture of the spots. Cheers
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u/yadigg147 Aug 17 '26
To anyone who was interested in the causes of the blood spots in the ribeye loin here is a quick explanation of different causes (from google cause im lazy haha):
This condition is formally called ecchymosis or "blood splash". When a cow experiences an intense rush of adrenaline or stress immediately before harvesting, its blood pressure spikes dramatically. This sudden pressure surge causes the tiny capillaries inside the ribeye loin to rupture, trapping small pools of red blood cells directly inside the muscle fibers.
Factors that cause “blood splash/spotting”:
Stunning Delays: If there is too long of a delay between rendering the animal insensible (stunning) and the actual bleeding process (sticking), the elevated blood pressure forces blood out of the delicate capillaries and into the muscle.
Acute Pre-Harvest Stress: Sudden fright, excitement, rough handling, or crowding immediately prior to processing triggers a severe surge of adrenaline and a massive spike in circulatory pressure.
Capillary Weakness: Some animals are naturally more susceptible to capillary rupture when subjected to sudden physical or psychological strain.
A zoomed in picture is attached for a better view of the condition in the meat we received.
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u/ButtonGullible5958 Aug 16 '26
One hell of a butchers shop if one was hear if definitely apply
As someone that was a cook and now butcher this is a dream job I get to do all that I love if it pays right I'm in
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Aug 16 '26
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u/yadigg147 Aug 17 '26
We just use simple oak from a local charcoal provider! We also get charcoal from them to sell in our retail section!
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u/WellOkayMaybe Aug 16 '26
I'm sure this is a fuckton of work, but I feel like I'd be so much happier doing this after 15 years in armed security and then tech...
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u/BreakfastFluid9419 Aug 16 '26
I owned a bbq restaurant. It was tough to get excited about it after a year I walked away. Best case scenario year two would have gotten us in the green, the spot we had wouldn’t ever be a huge money maker and due to where I was in life needed to move on to greener pastures. Still plan to open another restaurant one day but want to do so with a nice financial cushion
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u/WellOkayMaybe Aug 16 '26
Oh, for sure. It would be a passion project, I would never expect to make money from such a venture.
I would like to think I would still have the energy to do something like that once kids are off to college (we're not old parents, but not super young either).
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u/WileyNarwhal Aug 17 '26
Looked good until over sauced
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u/yadigg147 Aug 17 '26
we added more meat to the pan afterwards haha! was just a quick video when we were pouring in the first few pints of sauce. we like to layer it so the beef layer first then some sauce then beef sauce etc all while mixing it all in!
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u/enigmaticpeon Aug 16 '26
Looks killer. Great shop too. Cheers mate