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Learned a trick from an old timer in Pittsburgh that saved me hours on breaking down ribeye rolls.
I was struggling with silver skin waste until he showed me a specific angle with the boning knife that cuts it clean in one pass, has anyone else picked up weird regional methods that actually work better than the textbook way?
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dylan_ward4mo ago
What kind of cleaver was he using?
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caseywalker4mo ago
Right? I had a guy in Philly show me how to break down a whole pig using just a filet knife and a cleaver, changed my whole approach to butchery. Some of those old school tricks just skip all the overcomplicated steps they teach now.
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