Measure it out by weight? That can work? Maybe. I've noticed that a lot too. So typically, our one pound block is in four pieces? I picked up a block and it was cut into eight smaller blocks. Why?! All those wrappers. And none of them were on the bars correctly. It's why I've decided to use the scale instead.

:(

I just realized, those would be perfect for you. They're 1/4 cup pieces, individually wrapped. Maybe you should have it there!

Our butter wrappers are not marked, so I use a simple method to divide the butter pat.
Using a long bladed knife, make a light diagonal score from one corner to the diagonal opposite. Then score between the other two corners. You now have an "X" marked on the butter.
The centre of the "X" is the centre of the butter. For rectangular butter pieces, cut through the centre of the "X" from one side to the other. Now you have two half-pounds. For quarter pounds, repeat the process on each half-pound.
This way you are not subject to the vagaries of inaccurate printing.

I've noticed that as well - that the markings aren't matching the brick. In my recipes it really doesn't matter but it is aggravating.

Another of lifes challenges. Ours are 1/4 lb sticks, marked by TBSP's.

Colleen, I'm trying to figure your description out. You're still cutting it in half though,........cutting from side to side and get 1 1/2 lbs. I'd have a horrible cut, I wouldn't be able to cut it straight down evenly. I have a hard enough time slicing my little quarter cup slices.

Blfenton, how do your recipes not matter? My baking etc calls for 1/2 cup, 1 stick, etc. How else do you measure out 1/2 cup butter, unless your butter is soft and you just measure it in a measuring cup?

By weight.

1/4 cup butter is equal to:
56.7g, 2 oz, 0.125 lb, 0.056kg

I don't bake often but when I do I just estimate the middle of the block of butter and cut from there. I figure a couple of milimetres either way isn't going to make much difference in my recipes since I am not a serious baker.

I'm not exact either Casey. It's quite obvious, when the top and bottom of the slice are different thicknesses! LOL

I was just perturbed when the butter was significantly shorter than the measurements on the wrapper.

I do wish our butter was made in sticks like our other friends, instead of being able to buy them in sticks at a costly premium for the convenience. I've seen them, but at twice the price.

There's nothing hard about it, Jasdip, you make an "X" from corner to corner to mark the middle. If you can cut your butter into slices according to the markings on the wrapper, surely you can cut the pound into two half-pounds once you know where the middle is. Once you have your two half-pounds, repeat the process of marking an "X" from corner to corner to find the middle, then cut across into two quarter-pounds.
Or if shape doesn't matter, just cut corner to corner into four triangular pieces.

Colleenoz...brilliant thinking...I'll remember that as I sometimes buy Irish butter and it isn't marked.

Ah, Now I get it, Colleen!! I'll try that!

I didn't mean to sound so flippant. My recipes aren't so delicate that it won't matter if I'm up or down by a tablespoon or two.

If I'm making something where it does count and is finnicky then I use the water displacement method. But that only works if the recipe calls for soft butter.