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Back in 2015 at the Iowa State Fair meat judging, I saw a guy break down a hog in under four minutes.
He wasn't rushing, just had a perfect flow with his boning knife. I realized I was overthinking every cut, trying to be too careful. I started practicing that smooth, continuous motion on my own time and it changed my whole pace on the block. Anyone else pick up a game-changing technique from watching a competitor work?
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the_kelly16d agoMost Upvoted
Watching that off-hand setup is everything.
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robert_roberts16d ago
Yeah that flow thing is key. Was it just the speed, or did you notice him doing something specific with his off hand to set up each cut?
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