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PSA: watched a guy break down a whole hog in 38 minutes at the Ohio State Fair
I always figured speed like that meant sloppy work, cutting around the seams with a saw and losing yield. Then I stood there and watched him do it with just a 6 inch boning knife and a breaking knife, and his trim pile was smaller than mine on a quarter of the animal. Turns out he was a retired butcher named Dale from a shop in Sandusky, and he said the trick was never gripping the knife hard, just letting the blade find the joint gaps. Been trying that on pork butts this week and my yield is up, so now I want to know if anyone else was taught the loose grip thing or if that is just a Dale-ism.
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