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DAE still hand-tie their own bacon?
Got shown how by a retired butcher when I was just starting out. Feels proper, even if the machines are faster now.
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ruby6596mo ago
So what's the real benefit of hand-tying over machine work? If machines are faster, why bother? Did that butcher show you a specific knot or method that makes a difference? Like, does it hold the shape better when cooking, or does it just keep the fat from shrinking too much? Or is it mostly about the feel of doing it the old way, even if it takes extra time?
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morganmartinez5mo ago
Ugh, machines just can't feel the meat. It's like... a person can tell if a spot needs to be tighter or looser, you know? The butcher's knot lets you fix the shape perfectly so it cooks even. Yeah it's slower, but the roast turns out way better. It's one of those things you can't really automate right.
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taylor_patel6mo ago
Honestly, watching that butcher's hands, so focused on each loop and pull, it clicked. Yeah, a machine fires out identical nets, but his knot adjusts for the roast's odd shape, you know? Guess it's about the care put into it, which you can kinda taste. Sometimes faster just isn't the whole point, right?
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taylor_patel6mo ago
Ruby659, it's not just about fat shrinking. Machine nets are one size and don't fit odd shapes well. A butcher can adjust knot tension for thick and thin parts. That even hold means the roast cooks the same all over, no dry spots. You get better flavor from meat that's kept together right. It's the skill in the tying that makes the final result taste good.
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