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That old deboning trick my granddad showed me that I ignored for 10 years
So I've been doing this 15 years now. When I first started out, my granddad who'd been a butcher since the 60s kept telling me to run my knife along the bone in one smooth motion instead of sawing back and forth. I thought he was just old school and took forever to learn it my way. Last month I was breaking down a whole pig and got so frustrated with the torn meat I finally tried it his way. One clean cut, no waste, took half the time. I felt like an idiot. Anybody else have a trick from an older butcher that turned out to be right after all?
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zarat373mo ago
Oh man, that moment of realization hits hard doesn't it? I had a similar thing happen with my grandma's fish scaling trick. She always told me to use a spoon instead of a knife so you don't accidentally slice the skin. I was like yeah yeah whatever, let me just use this dull knife I've had forever. Then last summer I'm prepping a big batch of trout for a family cookout and I grab a spoon out of the drawer on a whim. Worked perfectly, no shredded skin, and my hands didn't smell like fish for three days afterwards. I still can't believe I spent years fighting with knives when the answer was sitting right there in the silverware drawer.
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thomas.river3mo ago
Man, that's the kind of stuff that makes you want to kick yourself. I had a similar moment with an old timer who showed me how to use the back of the knife to scrape the membrane off ribs instead of fighting with paper towels. So, what's the one trick from him that you still struggle to get right even after learning it the hard way?
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danielowens3mo ago
Nah, I gotta disagree with you on the knife trick. Tried it a few times and it always seemed like more work than just using a paper towel. Maybe I'm doing it wrong, but I'll take the messy way over risking a slip and cutting the meat.
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