I am a retired butcher from the eastern US. I started a website recently to kind of stay in the game - you know how cutting stays in your blood - and I wonder if any of you would provide any feedback on what I've done to this point. It's a lot of work, and the site will probably always continue to grow, but I would appreciate any and all input or suggestions. Keep in mind, although I've written a number of articles and added a good deal of video material, etc., the project is still very much in its infant stages.
I looked at it for about a minute. Clicked on a few links. Looks very well set up. I really don't have time to closely check it out, but from the little I looked at, it's a great site.
Maybe you say there. I didn't see. But where did you last work? Why did you leave after only 20 years? Did things start geting bad? (they are getting bad out here, but not for me yet) Did you work any wholesale? Were you in a small shops, big grocery stores or both?
At first glance, looks good my only note is that you may want to make sure to properly site or give appropriate credit to diagrams/photos/information used on the site that is not personally yours or you did not script/author etc etc. Not like the plagiarism police are out to knock heads but out of professional courtesy and/or respect.
Overall though it does looks good, what is and who is your demographic or more importantly what are you doing to get the word out? I appreciate what you are putting together and hope the constructive critique helps you get the word out and is successful.
After having some time looking a little more closely, whether retail consumers or fellow industry people is your audience, they could benefit from specific information related to each species or a page solely dedicated to specific things like specific recommemended storage temps, handling, refrigerated or freezing temps and longevity within those temperature ranges. etc etc
Other helpful information for consumers and workers alike is the differences in Ziploc vs freezer wrap vs foodsaver etc too especially for consumers.
Address freezer burn and other indicators of "bad' product.
Informaiton on "what to look for in quality" and "what to look for bad meat indicators"
-- Edited by DonSalumi on Wednesday 11th of July 2012 03:44:27 PM
-- Edited by DonSalumi on Wednesday 11th of July 2012 04:15:24 PM
Good concept but ditto DonSalumi. Plus I found lots of dead links. One link, "Flat Iron" took me to a bone in ribeye.. as did others once i looked a little more..
Kinda looks like you're working on an affiliate program with mychicagosteak.com and google ads. Not that that's necessarily a bad thing..
One thing i would make sure of is that links leading off of your site open in a new window.
