Warning: watched a pro break down a whole hog and now I question everything about my cuts

I cover a Saturday shift at a specialty shop downtown while their regular guy was out. He walked in, no big deal, and broke down a 200 lb hog in like 40 minutes. I always thought my method was fine until I saw him flip the shoulder blade and slice under it in one motion, no wasted meat. Now I'm torn between sticking with my safe, slower approach and going full speed with his technique. Anyone else ever watch someone work and wonder if you've been doing it wrong this whole time?

2 comments

2 Comments

brooke76723d ago

Watching someone with that kind of muscle memory is humbling for sure. But the real trick isn't just speed, it's how they read the animal's structure before they even pick up the knife. That shoulder flip works because they know exactly where the cartilage gives, not because they're rushing. Stealing that one move without understanding the pressure points might cost you more meat than your slow way ever did.

benclark22d ago

Buddy of mine worked at a butcher counter for years, same kind of thing. Watched a guy from the old school break down a lamb and he nearly cried. Turns out the old guy was using a boning knife he sharpened on the bottom of a coffee mug. My friend went home, tried to copy that exact wrist flick, and ended up slicing through a tendon he didn't even know was there. Took him a month to get his confidence back. So yeah, watching that kind of skill can mess with your head, but your slow method probably has a reason behind it. Best move is to pick one small thing to practice, not the whole dance.