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Showerthought: I used to break down whole primals on the block by eye, now I reach for the tape and a chart
I ran a small counter gig in Dayton for about 6 years and back then I could look at a shoulder and just start cutting. I trusted my wrist and my eye, and honestly most cuts came out fine, maybe a little heavy on one side but nobody sent it back. About a year ago I took over the meat program at a bigger spot and my new lead asked why I wasn't weighing my primals before I started. I blew him off at first, but then he timed me on a 90 lb pork shoulder and I was leaving close to 2 lbs on the board because I was guessing the seam. So I started taping my cuts and doing a quick pencil mark on the fat cap before the first pass, and my shrink dropped to under a pound on that same shoulder. It feels slower in the moment but I finish the same ticket in the same time, and the owners stopped asking me why my yield report looked weird. Curious if any of you weigh your primals first, or if that sounds like overkill for a smaller counter.
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the_richard2h ago
Leaving 2 lbs on the board would've floored me, that's real money walking out the door on every shoulder. Taping the fat cap before the first pass is a smart trick, mind if I steal it?
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