Went to a lamb processor outside Boise, whole different world

Stopped by a small family run lamb processor near Boise last month, just to see how they handle the older ewes vs the spring lambs. What got me was how they grade the fat cover by feel alone, no calipers or anything. The guy running it has 30 years in and can call the yield within a couple percent. Made me rethink how much I lean on my scale and charts at the counter. Anyone else ever watch an old timer work and realize you been overcomplicating the whole craft?

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