That old deboning trick my granddad showed me that I ignored for 10 years
So I've been doing this 15 years now. When I first started out, my granddad who'd been a butcher since the 60s kept telling me to run my knife along the bone in one smooth motion instead of sawing back and forth. I thought he was just old school and took forever to learn it my way. Last month I was breaking down a whole pig and got so frustrated with the torn meat I finally tried it his way. One clean cut, no waste, took half the time. I felt like an idiot. Anybody else have a trick from an older butcher that turned out to be right after all?