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After watching a master butcher trim a whole strip loin in 8 minutes at the Denver meat show, I finally figured out why my yields were always off.
It was all about the angle of my knife on the cap fat, and since I switched to a 15 degree tilt instead of cutting straight down, I'm pulling an extra half pound per loin. Has anyone else had a random demo totally change how they break down a primal?
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milessmith5d ago
Knife angle changes don't affect how fat renders in the pan, that's just physics not matching up with technique. The crispness comes from surface moisture and pan temperature, not how you held the blade an hour earlier.
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the_wyatt5d ago
Has anyone else found that changing your knife grip actually changes how the fat renders in the pan? I started tilting my wrist instead of my blade and now my trim scraps crisp way more even.
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