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Noticed a lot of guys cutting bone-in chops wrong lately
I've been doing this 12 years in Portland and I keep seeing new guys cut bone-in pork chops from the wrong side of the bone. They start at the rib end instead of the loin end and it leaves a ragged edge every time. It might not matter for home cooks but for restaurants that plate them it makes a big difference. How do you approach cutting bone-in chops when you're training someone new?
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rose_clark811d ago
Starting at the rib end tears the meat instead of slicing it clean.
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flores.mark1d ago
Buddy of mine got a brisket for his birthday and went rib end first like always. He showed me the slices and they were all raggedy and torn up, not the nice clean strips you want for serving. Switched to the point end next time and said it was night and day better, no more fighting with the meat.
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the_riley1d ago
Honestly, that "starting at the rib end tears the meat" thing hits home. I had this buddy who insisted on trimming his brisket like a madman, cutting off way too much fat from the point end before he even fired up the smoker. Told him he was wasting all the good stuff, but he thought he was being fancy. Next time I saw him do a brisket he left more fat on and the bark came out perfect, no tearing at all on the slices. Funny how one little change can mess up everything.
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