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BigbooTho t1_je683r6 wrote

Reply to comment by tyrukuro in [homemade] French toast & smoked bacon. by MaxRamsey

Lolololololol so it’s butchered identically but also not identically? Nice I’m glad to know Reddit still has a hard on for pedanticism

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JelloDarkness t1_je6bsip wrote

If one side of the pizza has pepperoni on it and the other side is plain, and it's still cut into 8 pieces, would you say the pizza was cut differently because someone choose plain vs pepperoni? You wouldn't, unless you were wrong (and perhaps also have a poor grasp of how things work).

Trying to mask your foolishness for pedantic behavior of others says a lot more about you than you might think. Take the L, ideally while learning something from this, and move on.

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BigbooTho t1_je6osv8 wrote

I sure as shit would say the pizza was prepared differently. Butchery is the processing of a carcass as well as what a butcher does. The butcher cuts up the meat differently to prepare stringy bacon vs back bacon because the butcher is often the one preparing the meat for display and sale. Idk what you want this isn’t some crazy hill to die on. Reddit sees downvotes and goes bananas.

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randombull9 t1_je6c71k wrote

It's literally butchered identically. I'm not sure how anyone could phrase "All butchers will remove the back loin and the belly the same way" in a way that is more understandable to you, but god damn it I can try.

The process of butchering the pig is literally exactly the same. If I buy a ribeye and you buy a flank steak, both of which came from the same cow, that one cow could not have been butchered in two different ways. If I roast a chicken, and you have some thigh while I have the breast, the chicken was not prepared differently between those two cuts, it's still a roast chicken. Back bacon and belly bacon are two different parts of the same pig. The butcher does not cut the back loin to make back bacon, and then throw the rest of the pig away. He goes through a literally identical process when breaking down the carcass, with two parts of meat then going through a literally identical process to cure them. Butchery is the process of breaking down the carcass, the fact that you get different qualities of meat from different parts of the carcass don't make for a different process.

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BigbooTho t1_je6j59o wrote

So a butcher, doing butchery, stops doing butchery the second the animal has no more useable meat? Interesting interesting. Do they have to hand the meat over to the meat cutter after that so they can do the meat cutting to get the different cuts, I guess? Because a butcher doing butchery definitely wouldn’t be the one to do that. That’s not butchery as we’ve established.

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randombull9 t1_je6lnlx wrote

>So a butcher, doing butchery, stops doing butchery the second the animal has no more useable meat?

The moment it's processed, yes, the butchering is completed.

>Do they have to hand the meat over to the meat cutter after that so they can do the meat cutting to get the different cuts, I guess?

No, you see because that is a synonymy of butchery. The process is still incomplete if the meat isn't cut. Cutting meat is butchering it. So the process is only finished once all the meat has been cut. The one, singular, only process happening is finished once the processing of the carcass is done. There can't be two processes happening, unless perhaps there are two butchers fighting to process the same meat. One butcher butchers a carcass, and all the butchering of that carcass is one instance of butchery, in much the same way 9 innings are not 9 consecutive instances of different games of baseball.

>Because a butcher doing butchery definitely wouldn’t be the one to do that. That’s not butchery as we’ve established.

Nobody said this but you. I'd almost think you don't know what butchering even is, except we couldn't have made it this far if that were the case.

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BigbooTho t1_je6npfh wrote

The loops you’re having to go through to pretend that cutting stringy bacon and cutting British bacon from a pig carcass is not butchering is insanity.

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NakedScrub t1_je6olie wrote

It's like arguing with a brick wall at a certain point.

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BigbooTho t1_je6ox1t wrote

That is indeed what it feels like. 60 bricks not really moving and not really saying anything back to me. Oh well, I’m on break.

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tyrukuro t1_je7cr9p wrote

Listen buddy, you’re basing every argument you’re having with people on a comment made by someone that didn’t communicate what they were talking about properly. They implied that pigs in North America and in the UK are butchered so differently that the cut isn’t found locally for them, when it maybe just isn’t popular. And you fuckin ran with it. Again, the parts of the animal are butchered the exact same way. What you’re thinking of is processing the butchered parts, I could make ground pork with any part of the pig but I have to get it from the carcass first right?

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