Remember when we used to break down whole sides in the walk-in?

Last week I watched a new guy pull out a pre-portioned box of steaks and I just stood there for a second. Three years ago at Keeler's Market on Grand, we got whole carcasses in on Tuesday mornings and it took four of us until lunch to break them down. I know it's faster now but I miss that rhythm of working through the primal cuts together. Any of you old-timers still getting whole animals in, or is everyone on boxes now?

2 comments

2 Comments

oscarc5312d ago

You ever have a new guy try to trim a whole striploin and watch him butcher it? I feel you. Last spring we got a whole pig in for a special and the kid kept asking where the loin ended. Made me miss the old days at Roselli's on 7th. We'd break down three lambs before coffee. Now everything's cryovaced and labeled. Sad but that's the business now.

kelly_craig12d ago

That bit about the new guy asking where the loin ended really hit me. I've seen that exact same look on a cook's face when they're staring at a whole strip loin like it's a puzzle box. But here's my pointed question for you: do you think that loss of muscle memory from breaking down whole animals actually affects the way they handle the pre-portioned stuff? Like, they don't understand the grain or where the silver skin really hides because they never had to chase it out of a primal cut? I've noticed the younger guys on my crew can't seam out a flat iron to save their lives, but they've got the portion weight down perfect. It's a different kind of skill, yeah, but I wonder if the old-school feel is worth missing or if it's just nostalgia talking. That rhythm of four guys working a carcass together, that's hard to replace with a box cutter and a labeled bag.