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?

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nathan_patel4mo ago

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

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fiona_scott444mo 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.

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