I used to be a die-hard scimitar guy for breaking primals, but I switched to a cimeter last year.

For over a decade at my shop in Tacoma, I used a 14-inch scimitar on every beef rib and loin. I thought the curve was perfect. Then I tried a 12-inch cimeter on a side of pork, and the control was just different. The straighter blade and different weight let me follow seams I used to fight. Now I use the cimeter for almost all my breaking work. Anyone else make a big switch on their main blade and stick with it?

3 comments

3 Comments

patking2mo ago

That 14-inch scimitar must have been a beast on a pork side.

shane2442mo ago

Switching from a 14-inch scimitar to a 12-inch cimeter isn't just a tool change, it's a full-blown midlife crisis for a butcher. Next you'll be trading your truck for a tiny electric car and taking up pottery.

robinson.jake1mo ago

A 12-inch cimeter is way more nimble for breaking down primals, patking. Shane's just mad he can't let go of his old gear.