umac71•5d ago

Talked to an old timer about his lamb cutting method and it hit different

I was breaking down a whole lamb last Wednesday at the shop, nothing fancy, just doing my usual routine. This retired butcher named Pete who comes in for trim scraps watched me for a bit and then said 'you're fighting the grain, let the knife do the work.' I thought I was already doing that but he showed me how he angles the blade on the hind leg to follow the natural muscle seams instead of forcing it straight through. Man, it changed how fast I can get a clean cut. He told me he learned that trick from his dad back in 1968 when they ran a shop in Pittsburgh. I tried it on a shoulder today and saved myself like 10 minutes of trimming. Has anyone else picked up a weird old method from someone that just clicked better than what you learned in school?

2 comments

2 Comments

hugobarnes5d ago

Buddy of mine still sharpens his kitchen knives on a brick like his grandfather taught him.

owens.willow5d ago

Does he ever worry about tiny brick particles getting in his food?