Vent: My pork shoulder yield jumped 15% after I changed one simple thing

Honestly, I was getting maybe 60% yield on my bone-in shoulders for years and just thought that was normal. About six months ago, I started letting them sit in the walk-in for a full 48 hours after breaking them down, instead of my usual 24. The difference is crazy. The fat cap and connective tissue just come away so much cleaner now. I'm pulling about 75% usable meat per shoulder, which adds up to a lot more product for the case each week. Has anyone else played with longer aging times on primals before further processing?

3 comments

3 Comments

the_robin14d ago

Guess @victor_hill44 needs to find another 12 hours in his day.

wilson.olivia14d ago

Is it really that big a difference? Seems like a lot of extra time for maybe a tiny bit better.

victor_hill4414d ago

I always thought 48 hours was overkill for pork, but your numbers are hard to argue with. We only do 36 hours on ours at the shop. Might have to run a test batch with the extra day to see if we get that same cleaner pull.