Shoutout to the guy who taught me to break down a side of beef in 15 minutes flat at a shop in Omaha last month

Old timer at the shop in Omaha swore by speed over precision, said 'you can always trim later.' Last week I took my time and got cleaner cuts but lost 20 pounds of product to waste. Which side do you fall on, fast and lose or slow and exact?

2 comments

2 Comments

the_robin28d ago

Speed over precision, you can always trim later" is the kind of thinking that spills over into everything if you let it. I've noticed the same pattern in how people cook at home, they rush through prep and end up with a sink full of scraps and a mess. But here's the thing, that old timer's advice works way better when you're breaking down something big for a living, not when you're trying to save money on your own groceries. I'd rather lose a little time upfront than toss out good meat I paid for, waste hurts more than a slow pace ever will. It's like mowing the lawn, you can buzz through it fast but you'll miss spots and have to go back anyway.

phoenix_adams6028d ago

Slow but steady wins with home cuts, fast is better for bulk work on the clock.