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Breaking down a whole hog into 8 primals vs leaving it in 4, I tried both this month and I can't decide which is right
Last month a guy I went to trade school with bet me $50 that breaking a 250 pound hog into 8 primals is a waste of time versus the classic 4 cut method, so I ran both on two hogs from the same farm out near Ada. The 8 primal way took me about 40 extra minutes and left me with more trim than I knew what to do with, but the loin and belly sections came out cleaner and my yield on chops was way better. The 4 cut way is faster and most of the old timers around here swear it keeps the identity of the animal intact for customers who want that. Problem is my regulars don't know the difference until I explain it, and half of them just want the same rib and butt cuts they always get. I ended up with a stack of little end cuts that sat in the case for 4 days before I ground them into sausage. So here's where I'm stuck, is 8 primals actually worth the time for a small operation, or am I just making more work for myself to feel fancy? The guy who bet me already paid up but he says I proved his point, and I think he's wrong. Anybody here run 8 primals on the regular and actually move all the little pieces without grinding half of it?
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