A butcher in Chicago told me to always feel for the seam between muscles

I was breaking down a pork shoulder about five years ago, struggling to get clean cuts, and he just put his hand over mine on the knife. He said 'stop looking, start feeling' and guided the blade along a natural separation I couldn't see. Has anyone else had a moment like that where a simple piece of advice from another cook changed your whole approach to a basic task?

2 comments

2 Comments

tara34510d ago

Ever try that with other meats?

ben_shah9310d ago

Oh man, totally. My buddy smoked a whole salmon once and it was a disaster, turned into salty fish jerky. He used the same rub as his ribs, didn't even think about it. We still ate it but man, it was a choice. Some things just don't translate.