Loading…
11
Watched a guy at Marv's Meat Market in Valparaiso break down a whole hog in 11 minutes and I'm rethinking my whole setup
I've been breaking down primals with a 10 inch cimeter for like 6 years and always figured a bigger knife meant more control. Stopped by Marv's Meat Market in Valparaiso on Saturday and watched their head cutter go through a whole hog in 11 minutes with what looked like a 6 inch boning knife, barely switching tools the whole time. Turns out he does almost everything with that one blade and just lets the tip do the work on the seams, which is the opposite of how I was taught. Anyone here cut down to one main knife after years of hauling around a full roll, and did your yield go up or down?
1 comments
Log in to join the discussion
Log In1 Comment
kai_chen23d ago
Went to one knife last year, yield jumped big time.
1