20 years in and I just hit my 10,000th side of beef this morning

I was breaking down a chuck roll this morning and my helper asked how many cows I figure I've cut over the years. So I did some rough math in my head. Around 500 a year for 20 years comes out to about 10,000. That number hit me harder than I expected. Back when I started at the shop on Grand Avenue in the late 90s, I never thought I'd still be doing this two decades later. The old timers used to say you never stop learning this trade, and they weren't kidding. Any of you guys ever stop and count up how many animals you've broken down over the years?

2 comments

2 Comments

hugo_jones1mo ago

Counting that up would mess with my head too. Respect for sticking with it that long. Ten thousand is a number that really puts the years into perspective.

tylermurray1mo ago

That line about the number hitting you harder than expected really got me. I had a similar moment a few years back when I added up all the ribeyes I'd trimmed in my career. What worked for me was taking a step back and realizing those 10,000 sides aren't just numbers, they're meals for people. It helped me see the job different, made me appreciate the skill I'd built up over the years without even noticing. The old timers were right about never stopping learning, that part still rings true every day. You got every right to feel proud of that count, it's a big deal.