My dad's advice about bone-in cuts aged like milk

Back when I started cutting at 19, my old man told me to always saw through bones with the grain to keep the blade straight. I did it that way for like 5 years until a mentor at a shop in Denver showed me how wrong that was. He had me cut against the grain with a bandsaw and the bones split way cleaner with less waste. Has anyone else had to unlearn a habit from someone they trusted?

3 comments

3 Comments

ross.kim1d ago

Learned to debone a ribeye the hard way after my dad's shortcut left us with mangled scraps.

abbyhall1d ago

That "mangled scraps" line hits hard, I used to think shortcuts were fine but now I always do it the long way.

jana5091d ago

My buddy Tim ruined three steaks before he figured it out, @abbyhall.