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Shoutout to the old timer at my shop who caught me breaking down loins wrong for 3 months
I was cutting pork loins into chops right off the seam and getting all these jagged edges, and this guy Ray who has been behind a block for 22 years just watched me one Tuesday and asked why I was fighting the muscle line instead of following it. Turns out I had the blade angled about 15 degrees off from the natural seam the entire time, so I was basically sawing through good meat for no reason. Any of you run into that where an old hand points out something so basic you feel dumb for missing it?
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