I was busy and did not look over the saw blade before using it. The blade came apart while cutting a primal, sending metal across the room. No one was injured, but it could have been much worse. Now, I inspect all my tools at the beginning of every day. This habit has kept my shop safe for months.
How are they getting away with such lax knife sterilization?
I put together a fridge to dry-age beef ribs for about 50 days. My buddy says it's pointless and that quick wet-aging is just as good for most orders. Ngl, I feel the extra time makes the meat richer and more tender. What's your view on doing this in-house versus buying it already aged?