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Showerthought: I finally counted my scrap pile and hit 400 lbs, and that number made me switch how I break down primals
I used to trim fast and toss anything with a little silver skin, but once I saw 400 lbs on the scale in my Chicago shop over one month, I started slowing down and cutting closer, and now I want to know how you all handle trim so it does not just become sausage filler.
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knight.dylan11d ago
Man, that 400 lb number hits hard once you actually see it on a scale. I had a similar thing happen when I started weighing my trim instead of just eyeballing the bin, and it turned out I was tossing way more than I thought, mostly stuff I could have cleaned up with an extra ten seconds per primal. What got me was realizing how much of that trim was perfectly good meat I was grinding into sausage just because it was easier than sorting it. Now I keep two bins going, one for the clean stuff that goes into burger or ground, and one for the actual fat and junk, and it takes almost no extra time once you get the habit. The tricky part is getting whoever else is on the block to do the same thing, because one guy rushing will undo your whole system. How are you sorting yours, by cut or by how clean it comes off the blade?
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