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The Butcher Blog

Thursday, June 21, 2007. Friday, June 1, 2007. This entry marks my first into. I’m a professional meat cutter, and it’s my hope that this blog will become a resource for people who want to ask questions, share knowledge, or just talk about their experiences with meat and the craft of butchery – somewhat of a precursor to the website I am currently developing that will further examine technical and culinary aspects of meat fabrication and preparation. Is the place to come. Subscribe to: Posts (Atom).

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The Butcher Blog | butcherblog-adam.blogspot.com Reviews
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Thursday, June 21, 2007. Friday, June 1, 2007. This entry marks my first into. I’m a professional meat cutter, and it’s my hope that this blog will become a resource for people who want to ask questions, share knowledge, or just talk about their experiences with meat and the craft of butchery – somewhat of a precursor to the website I am currently developing that will further examine technical and culinary aspects of meat fabrication and preparation. Is the place to come. Subscribe to: Posts (Atom).
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1 the butcher blog
2 posted by
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4 5 comments
5 blog archive
6 meat related links
7 american meat institute
8 become a butcher
9 beef cuts
10 butchery in literature
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The Butcher Blog | butcherblog-adam.blogspot.com Reviews

https://butcherblog-adam.blogspot.com

Thursday, June 21, 2007. Friday, June 1, 2007. This entry marks my first into. I’m a professional meat cutter, and it’s my hope that this blog will become a resource for people who want to ask questions, share knowledge, or just talk about their experiences with meat and the craft of butchery – somewhat of a precursor to the website I am currently developing that will further examine technical and culinary aspects of meat fabrication and preparation. Is the place to come. Subscribe to: Posts (Atom).

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butcherblog-adam.blogspot.com butcherblog-adam.blogspot.com
1

The Butcher Blog

http://butcherblog-adam.blogspot.com/2007/06/this-entry-marks-my-first-into-butcher.html

Friday, June 1, 2007. This entry marks my first into. I’m a professional meat cutter, and it’s my hope that this blog will become a resource for people who want to ask questions, share knowledge, or just talk about their experiences with meat and the craft of butchery – somewhat of a precursor to the website I am currently developing that will further examine technical and culinary aspects of meat fabrication and preparation. Have you recently eaten a particularly good piece of meat at a restaurant?

2

The Butcher Blog

http://butcherblog-adam.blogspot.com/2007/06/my-first-two-days-on-job-were-quite.html

Thursday, June 21, 2007. 1 – 200 of 202   Newer›. 160; Newest». Adam this is Gerry. Wow.your blog is so interesting and this is a world that I know nothing about. What is an emu? July 2, 2007 at 7:30 PM. Hi Gerry. An emu is a tall (up to six feet), flightless bird that belongs to the same family as the ostrich. It's native to Australia but bred domestically here for food, oil, and leather. Emus feed on plants and insects, and can run up to 30 miles an hour! July 11, 2007 at 6:24 PM. Butchery is kinda lik...

3

The Butcher Blog: June 2007

http://butcherblog-adam.blogspot.com/2007_06_01_archive.html

Thursday, June 21, 2007. Friday, June 1, 2007. This entry marks my first into. I’m a professional meat cutter, and it’s my hope that this blog will become a resource for people who want to ask questions, share knowledge, or just talk about their experiences with meat and the craft of butchery – somewhat of a precursor to the website I am currently developing that will further examine technical and culinary aspects of meat fabrication and preparation. Is the place to come. Subscribe to: Posts (Atom).

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Thursday, June 21, 2007. Friday, June 1, 2007. This entry marks my first into. I’m a professional meat cutter, and it’s my hope that this blog will become a resource for people who want to ask questions, share knowledge, or just talk about their experiences with meat and the craft of butchery – somewhat of a precursor to the website I am currently developing that will further examine technical and culinary aspects of meat fabrication and preparation. Is the place to come. Subscribe to: Posts (Atom).

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