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Saw a guy at the butcher shop in Fort Wayne bone out a whole lamb in 11 minutes, now I feel slow
I have been cutting meat for 14 years and I always figured speed like that meant sloppy work. Last week I stopped by a shop in Fort Wayne to pick up a beef order and watched this older guy break down a whole lamb on the block. He had the whole thing boned, trimmed, and ready for the case in 11 minutes flat, and every cut was cleaner than mine on a good day. What got me was how little he moved his knife, just short strokes and let the seams tell him where to go. I have been muscling through silver skin and joints this whole time when I could have been reading the meat instead. So for the guys with more years than me, did anyone actually teach you that, or did you just pick it up after enough carcasses?
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