I used to swear by breaking down primals cold, now I let them rest an extra 10 minutes

For years I'd take a side of beef straight from the cooler at 34 degrees and start cutting. Changed my approach after a mentor in Omaha showed me how much cleaner the cuts are when the meat sits on the block for a bit. Letting it warm up just slightly reduces that resistance and keeps the edge on my knife way longer. Anyone else find that waiting makes a bigger difference than they expected?

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michaeljones7h ago

That ten minute rest is huge, man. I do the same thing now with my own beef, and it's night and day on the fat caps especially. Had a guy show me how much less silver skin you have to dig out when the meat comes up to around 40 degrees versus ice cold. Also helps with slicing brisket flats for the restaurant guys. That extra five bucks they'll pay for a clean cut pays for the waiting time every single time.