Finally got a clean break on a side of beef after 3 months of struggling

I've been trying to learn splitting a hindquarter cleanly since I started at the shop back in January. Last Thursday I finally nailed it on a 180 pound steer. The joint just popped open like it was supposed to. My coworker said "about time" but I could tell he was a little impressed. What was the trick that clicked for you when you were learning the big cuts?

3 comments

3 Comments

hannah4001mo agoMost Upvoted

Bevel angle was my lightbulb moment. Slight tilt on the last cut changes everything.

miller.emery1mo ago

Yeah I feel you on this one hard. There's nothing quite like that moment when something you've been battling finally just clicks into place. It's a grind but that payoff is worth all the frustration.

rowan9691mo ago

Yeah the bevel angle thing is huge. I was always cutting straight down and wondering why the bone would grab and chatter. Once I started tilting the knife just a few degrees on the last pass through the joint capsule it was like night and day difference. The trick for me was keeping the angle consistent through the whole motion instead of changing it halfway through.