Took me 3 weeks to figure out a simple bone saw trick

I kept fighting with the same pork shoulder for what felt like forever, blade binding up every time I tried to split it down the middle. Finally after 3 weeks of cussing and wasting about 15 pounds of meat, an old timer at the shop told me to freeze the shoulder for 30 minutes before cutting. I tried it last Tuesday and it went through like butter, I couldn't believe how easy it was. Has anyone else had a cut that just flat out stumped them until someone showed you the simple fix? What was yours and how long did it take?

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victorb1727d ago

Freeze it first, huh? Been there with frozen burgers.

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