Shoutout to the old butcher in Kansas City who showed me a better way to break down a hog

I was at a regional meat processing seminar about eight years ago, watching a demo. The instructor was going fast, using a power saw for everything. An older guy, maybe in his 70s, tapped my shoulder and said, 'You're losing too much good meat that way.' He pulled me aside and spent an hour showing me how to use my boning knife to follow the natural seams on the shoulder, saving almost 2 pounds of usable trim per animal that I was just grinding into sausage before. It completely changed my approach to primal cuts. Anyone else pick up a game-changing tip from an old-timer at a trade show or event?

2 comments

2 Comments

wren_smith443d ago

Wish I could say my first hog breakdown went that smoothly.

evan1513d ago

Ever have one of those moments that just clicks? I learned more about sharpening a knife from a retired fishmonger at a county fair than I did in two years of culinary school.