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The Butcher



The Butcher is an American competition reality series that airs on the History channel. In each episode, four butchers compete in a three-round elimination contest to test their butchering skills, with the overall winner receiving $10,000 and the day's championship title. The series is hosted by Colby Donaldson, with a three-judge panel consisting of David Budworth, Roxanne Spruance, and Michael Sullivan, experts in the practice of butchering. The series premiered on May 22, 2019 with a six-episode first season. The series shares a similar format to its sister-show Forged in Fire.




The Butcher


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The set, referred to as "The Shop," consists of a large workroom equipped with a range of hand and power tools for preparing meat, including saws, slicers, grinders, sausage stuffers, and one bandsaw that must be shared among the contestants. A large refrigerated walk-in meat locker adjoins the Shop. In the Shop, each butcher has his/her own workstation and a presentation table for laying out finished cuts. Butchers must bring their own knives and scabbards.


In the first round of a typical episode, the four butchers are each presented with a whole animal carcass, suspended from overhead hooks in the meat locker. They have a set amount of time to accomplish two tasks: First, they must break the carcass down into large primal cuts without taking the carcass down from the hooks. Once each primal cut is removed, they must bring it out of the locker (or have stagehands bring it out if it is too heavy or unwieldy to move alone) and prepare as many retail-quality cuts as possible using their own knives and/or any other equipment in the Shop. In certain episodes, the butchers must follow additional restrictions on tools to be used during one or both portions of the round. Once time runs out, the judges inspect each butcher's cuts and reject any that are of inferior quality. The one who has produced the fewest acceptable cuts is eliminated. The series does not reference whether the contestants are given a list of retail cuts that are acceptable, but in each episode, one particular cut is highlighted, and any cuts that do not qualify as that cut are rejected even if they would typically be an acceptable retail cut.[note 1]


For the second round, the three remaining butchers are each given a supply of meat and must prepare a set number of items that meet a specific weight/size/thickness target. They must estimate the desired measurement of their items by eye and feel without the use of any measuring instruments. One judge measures each item but does not tell the exact result to the butcher, only stating whether it is over, under, or on target. Off-target items are rejected and/or returned to the butcher for further trimming, depending on the rules of the particular episode,[note 2] while on-target items must pass a quality inspection. The first two butchers to produce the required number of on-target, acceptable-quality items will advance.


In the third round, the two remaining butchers are each presented with the carcass of an exotic animal. They are given a set length of time to skin the carcass (if presented with skin still on) and prepare as many salable meat products/cuts as possible, including sausages and ground meat if they choose. As in the first round, the judges inspect the butchers' cuts and reject any that are of poor quality; in addition, they may choose to cook and taste selected cuts as a further criterion. Dollar values are assigned to the acceptable cuts based on weight, quality, and creativity; the butcher who generates the higher total value from his/her carcass wins the day's championship and the $10,000 prize.


In the first round of one episode, each butcher was presented with five birds: a squab, pheasant, chicken, duck, and turkey. They were required to debone and eviscerate the birds, remove the duck liver in as intact a condition as possible, and then stuff one bird into the next in order by size. The end result was described as a modern version of a rôti sans pareil ("roast without equal") or a more intricate version of a turducken. The butchers were judged on the quality of their final product and the condition of the duck liver.


For the third round of a different episode, the butchers were each given three small carcasses instead of a single large one - a python, iguana, and nutria - and had to skin and prepare cuts from all of them within the time limit.


David Budworth and Michael Sullivan are professional butchers and are presented as experts in the butchering industry. Budworth has worked at various chef and butcher positions for many years before starting his own company producing meat products. Sullivan has been butchering for over 30 years and currently runs a shop in San Francisco. He also teaches butchering classes.


Roxanne Spruance is a professional chef in New York City, having received a number of critical accolades. She has a Bachelor of Science in environmental biology/zoology and another in fisheries and wildlife. Her expertise in butchery is not as a professional butcher, but as an avid outdoorswoman; specifically hunting, and butchering/preparing the animals she hunts, as well as her experience preparing meat as a chef. Her education also contributes to her knowledge of animal biology.


The Butcher's room and The Butcher himself came about late in the development of that in Diablo I. One of the artists had created a very bloody room as the tiles were being laid out for the stage design. Upon seeing the room, the designers started joking about it, and turned it into a butcher's shop. A joke then developed that they had to create a monster called "The Butcher." As such, the developers followed through.[1]


PHONE: (215) 732-4444GENERAL: butcherandsinger.info@starr-restaurants.comPRESS: butcherandsinger.press@starr-restaurants.comgroup dining: butcherandsinger.events@starr-restaurants.com


The Georgie Butcher Shop provides a complete butcher and delicatessen experience featuring some of the finest and most thoughtfully sourced products within Texas and beyond. Our Chefs meet every meat supplier and meticulously research each product before bringing it into the shop.


The Butcher is dressed in typical butcher attire, but he also very frequently butchers the English language (much to the irritation of WordGirl). Initially, WordGirl has difficulty with this villain and cannot figure out how to overcome his meat-attacks. She consults her friend and ally Professor Boxleitner (who shortly after is transformed into Dr. Two-Brains in an experiment gone horribly wrong) and while consulting him realized that Captain Huggy Face and his colossal hunger is the key. Since then, Huggy has generally been in charge of handling the meat attacks, devouring astounding amounts of meat and thus rendering the attacks ineffective. Since this, Huggy has occasionally failed, especially if he, WordGirl, or both are distracted, such as in the episode "Meat with a Side of Cute", when they can't resist staring at his adorable kitten sidekick Li'l Mittens.


There are many butcher demons within the Burning Hells, though they used to be solely under Diablo's command. The butchers are stitched together from the parts of other demons to combine their strengths, then given life through wicked magic.[4]


Welcome to The Butcher's Pantry website. We are a bricks and mortar butcher shop located at 33475 Station Street, Solon, Ohio. Our goal is to provide our customers with high quality meat and all the accoutrements that compliment choice protein to create a meal you will be proud to serve. Our butchers breaks down our animals in-house and our meat is never frozen. If you're looking for a butcher who cares as much about the meal that you're serving as you do, come by and say hello. We offer all different types of cuts, and if you don't see what you're looking for, chances are, we have it. Just ask!


Welcome to The Butcher's Pantry website. We're a locally owned butcher shop located at 33475 Station Street, Solon, Ohio. Our goal is to provide our customers with high quality meat and all the accoutrements that complement choice protein to create a meal you will be proud to serve. Our butchers break down our animals in-house and our meat is never frozen. If you're looking for a butcher who cares as much about the meal that you're serving as you do, come by and say hello. We offer all different types of cuts, and if you don't see what you're looking for, chances are, we have it. Just ask! When you are hungry in the area we offer a great selection of sandwiches for lunch as well. Our menu focuses on BBQ with smoked meats and sides available by the pound as well. Stop in the next time you need a great quick lunch or prepared food to take home for your dinner table!


Our market will bring the service of an old neighborhood butcher shop to the center of downtown Cleveland. Custom cuts, heritage meats, and local products will all be available, along with featured daily specials.


Citation: Tunney RJ, Mullett TL, Moross CJ and Gardner A (2012) Does the butcher-on-the-bus phenomenon require a dual-process explanation? A signal detection analysis. Front. Psychology 3:208. doi: 10.3389/fpsyg.2012.00208


We are well-known for our fine selection of butcher-quality meats, including poultry, premium beef, steak, lamb, veal, pork, and other exotic meats. You can also take full advantage of the services our butcher shop can offer you. Our staff can provide you with cooking tips and recipes for preparing your meats.


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