1. Don't be a dick. Acting like an ass will get your posts removed and possibly get you banned. Overt trolling will definitely get you banned.

2. Posts should offer more than an image and headline, such as informative context, or discussion-leading questions. 

3. If you're a food industry professional who works mainly with meat in some context, message for flair. We're mostly looking for butchers, processors, and retailers, etc. Not cooks and chefs.

4. Any images of slaughter should be marked NSFW. 

5. This is not the place to evangelize. Discussions of the ethics and morals of butchery are permitted so far as they are supported by context. Any effort to argue or lobby beyond the relevant context will not be permitted. For clarity, refer back to Rule #1.

<div class="md"><ol>
<li><p>Don&#39;t be a dick. Acting like an ass will get your posts removed and possibly get you banned. Overt trolling will definitely get you banned.</p></li>
<li><p>Posts should offer more than an image and headline, such as informative context, or discussion-leading questions. </p></li>
<li><p>If you&#39;re a food industry professional who works mainly with meat in some context, message for flair. We&#39;re mostly looking for butchers, processors, and retailers, etc. Not cooks and chefs.</p></li>
<li><p>Any images of slaughter should be marked NSFW. </p></li>
<li><p>This is not the place to evangelize. Discussions of the ethics and morals of butchery are permitted so far as they are supported by context. Any effort to argue or lobby beyond the relevant context will not be permitted. For clarity, refer back to Rule #1.</p></li>
</ol>
</div>

t5_2wca5

For butchers to share butchering stuff. What did you expect?

<div class="md"><p>For butchers to share butchering stuff. What did you expect?</p>
</div>

How to freeze tenderloin without a vacuum sealer?