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Saw a guy break down a whole hog at the Ohio state fair and he never touched a saw once
Stopped by the fair in Columbus a couple weeks back and spent about 40 minutes watching this older guy do a full breakdown demo in the ag building. What got me was he did the entire thing with one 6 inch boning knife and a steel, no saw, no cleaver, nothing. He split the spine by just feeling the joint and popping it, and his seams between the primals were so clean you could have framed them. I have been cutting 11 years and I still reach for my saw out of habit on the split. He told me the saw is for bone, not for speed, and that line has been rattling around my head all week. Now I'm wondering if I've been losing yield on my loins and bellies by hacking through spots I could have just worked open. Any of you try running a whole hog with just a knife, and did your times suffer at first? Kind of want to try it on my next half but I don't want to wreck a paying customer's order while I fumble around.
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sagey698d ago
All due respect to the old timer but that demo hog was probably chilled and settled just right, and a paying customer's order on a random Tuesday is a different animal. A sharp saw used right does not cost you yield, sloppy knife work does, so blame your technique and not the tool.
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