A disclaimer just to say I did. This topic features discussion of meat preparation and butchery, if you are the kind of person that does not like to know where their food comes from then yeah... A discussion on sausages* led to various butchery methods being discussed. Surprisingly few people know about it but there are quite big differences in the ways people prepare given animals around the world. It is wikipedia we know but for a basic overview it works quite well http://en.wikipedia.org/wiki/Cut_of_beef Normally I would have done lamb but the US does not seem to be big on lamb and the differences are not quite so visual. Now most people I meet (and this goes back decades -- today most 40 somethings I meet that have done it are those that grew up on farms or needed Halal meat and there was not the mass of Halal butchers there are today**) usually get it out of a pack or from a butcher and have never really had to do much. However I am sometimes surprised that quite a few people have never gutted, scaled or filleted a fish. To that end butchery stories, preferred methods (from the beef list above I have never tried more than UK, US and Dutch but I do have to note my general dislike of the US methods as I find they limit my options a bit) and general related discussion. *after my issues with the GBAChef council following the tunnocks incident I am probably back on their shit list now for saying hot dogs are sausages but hey. **love you guys, please carry on staying open late on a Sunday.