Conversation with an old timer about scoring changed my mind

I was breaking down a side of beef last Tuesday and this retired butcher named Frank stopped by to shoot the breeze. He watched me scoring fat for about a minute then said "you're cutting too deep, you want the fat to hold the meat together not fall apart." I always thought deeper cuts meant better render but after trying his way on a brisket yesterday the thing held way more moisture. Has anyone else had some old school tip completely flip how you do a basic cut?

2 comments

2 Comments

nathan_patel15d ago

Guess Frank's been cutting beef since before scoring was a thing.

fiona_scott4415d ago

Guess Frank's been cutting beef since before scoring was a thing" - you're assuming that rule was around then, but I've heard from old timers that beef cutting was mostly rough and tumble back then with no real system at all.