Itās too true.
The mere fact they created an industry out of forced manual work tells you everything you need to know
RE not knowing where tax money is goingā¦
This is a visualization of HR 815 - the $95 billion dollar āaidā package that was just approved.
Iām sorry, I guess I thought that Israel was capable of wiping out Palestine without all our money, and I donāt recall Ukraine ever being one of our alliesā¦
I actually seem to recall a time when Ukraine was considered one of the most corrupt countries governments in the world.
Can we get a border wall now? Or is it still too expensiveā¦
Shitty butchers. I pay $16 per lb for short ribs and have to order extra portions because shit like this canāt be served.
One of these is not like the others.
Those last two rib sections on the 3rd one are kinda sad. Probably good for soup or stew, but not their intended purpose.
Yeah. I trimmed the fat off and will render the tallow, and either use the meat half to shred, or for quality-control purposes.
But still, I could buy the whole case and do a better job than these chucklefucks. I just donāt have a sanitary place to use a bandsaw.
Why didnāt you just show him that piece of crap and ask for another piece worthy of the $16 per lb price tag?
Because I was in a hurry to go to a Stabbing Westward concert, and the ribs were on company dime. So I can write them off. I bought 30 of them, so I didnāt inspect them individually - but thatās why you order 2 days and 10% extra.
Beef sausage?
Muscle weighs more than fat so it wasnāt really 16 dollars a pound.
A coworker, looking me straight in the face and telling me Communism would work if the right people were running it.
Shredded it and made a late night sammich with horse cream, pickled onions, blue cheese, arugula - and a protein shake, so itās healthy.
Did you slap them ?
Thats a damn good sammich. 
I would have cured the fat and chopped up into a tartare
What weighs more, a pound of gold, or a pound of feathers?
Depends on who is weighing the gold.
We need him to hold up a shoe next to the meat, so we can determine the fat %.