…the whole thing - the cries, the blood, the agony - gave me relaxation and a certain pleasure.

Andrei Chikatilo, also known as,“The Butcher of Rostov” or “The Red Ripper”

Chikatilo would eventually confess to 56 murders and be executed two years later.

Vladimir Nikolayev is housed in one of Russia’s toughest prisons, known as the Black Dolphin. He is under 24 hour surveillance and is locked in a cell with three doors for the majority of his day. When he does get let out, he paces a tiny exercise facility like a caged lion in total silence. Nikolayev is a cannibal responsible for at least two murders. Whilst drunk, he beat a man to death and dismembered his body in the bathtub. For some reason, he then decided to eat him, stating that “I just thought I’d try it.” He cut off part of his thigh and boiled it, but he didn’t like the taste so he deep fried some more meat and found it much nicer. He was so impressed with the taste that he gave some to his friend and claimed it was kangaroo meat. His friend took it home to his wife who made a meal of dumplings and fed it to the family. With his next victim, he went a step further, grinding up the human meat and selling it to the local market as mince.


My new chef introduced me to our meat rep today while I was cleaning tenders, and then he called me a “tenderloin technician”.
Do I even have to tell you how much I’m glowing??
I’m moving into doing a lot of butchering at this place, and let me tell you guys, I love dismantling animals. I’ve loved it ever since I learned to clean my first tenderloin at a summer job when I was fifteen.
For those not in the know, first photo is my tender butchering set-up: scrap/stock pan, usable scraps for skewers pan, tender chain pan (for cleaning and using later), and pan of cleaned tenders. Second picture is one tenderloin fresh out of the package, and one completely cleaned. Takes me about seven minutes to clean one down right now, but I’m hella rusty still.