Walked into a diner in Buffalo and saw a guy breaking down a whole pig on the counter

I always thought pre-cut meat was fine for restaurants until I watched this guy work a half-hour on one shoulder. He got way more usable cuts than I ever do from my supplier. Has anyone else tried breaking down whole animals in-house and seen a real cost difference?

3 comments

3 Comments

singh.harper9d ago

Man I saw a guy break down a lamb at a county fair once and it was like watching art. He got these perfect chops and loins while I'm over here struggling with a bag of pre-cut pork. Definitely made me wonder if my supplier's markup is worth the convenience or just a lazy tax.

brooke_taylor449d ago

Did you track the per-pound savings compared to pre-cut? It adds up fast.

theas289d ago

Does your time have a price tag too?