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Appreciation post: my yield on pork loins jumped 4 percent after switching to a shorter boning knife
Been breaking down whole pork loins for the case for about 3 months now and I finally feel like I cracked it. Back in January I was getting maybe 78 percent usable yield on a loin, lots of ragged edges and extra trim going to the grind pile. Then my old 8 inch boning knife got a chip near the tip and I swapped to a 6 inch stiff one I had in the drawer. Night and day. The shorter blade lets me follow the seam way closer without digging in, and I stopped hacking at the fat cap. Last Tuesday I weighed out 5 loins and hit 82 percent, which doesn't sound like much but on our volume it's real money. Also started sharpening every morning instead of every few days, which probably helped just as much as the knife. Curious what blade length you all run on loins and whether you touch up mid shift or wait till close.
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