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Watched a new guy spend 20 minutes trying to break down a chuck roll last week.
It got me thinking about how I learned this trade in the late 90s, back when we broke everything down from a full side. Now it's all vacuum-sealed primals and boxed cuts. The biggest change I've seen is the disappearance of actual whole animal work in most shops, even here in the city. It's faster and cleaner, sure, but I miss the feel of knowing exactly where every scrap came from. Anyone else remember when you had to track your yields by hand?
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the_james18d ago
Man you're making it sound like a lost art form. It's just meat.
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fisher.adam18d agoMost Upvoted
Nah, there's something legit to doing it well though lol.
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