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Had to pick between hand-cutting sides or switching to a band-saw for beef ribs back in 2018
My old shop in Columbus had me doing all the rib racks by hand with a breaking knife, but after 3 weeks of wrist pain I finally gave in and bought a used band-saw off a retiring butcher in Newark. The first few racks came out jagged and I lost maybe 2 pounds of meat from bad cuts, but now I can knock out 40 racks in under an hour. Any of you guys ever switch from hand work to a machine and regret it at first?
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quinna8917d ago
Buddy of mine tried it and said his first batch looked like a beaver chewed them.
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murphy.aaron17d ago
Yeah that's pretty much what happens when you don't score the edges enough before cooking. You gotta make real deep cuts all the way around the edge, like a quarter inch deep, or the skin tightens up and curls everything into a weird shape. Also if your heat's too high the outside sets before the inside renders and you get that chewed up look. Tell him to try starting in a cold pan next time and let the fat render slowly, then crank it up at the end.
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wesleyb2017d ago
Hold on, is a misshapen pork chop really that big of a deal?
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