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Old timer told me I was boning out hogs wrong...
Been a butcher for about 8 years now, learned from this guy named Sal who ran a shop in Philly. He insisted on leaving the rib bones in for loin roasts, said it kept the meat from drying out. Last month I started pulling them out same as my new boss wants, and honestly the roasts cut way easier and customers haven't complained once. Anybody else have an old habit you had to unlearn that actually turned out better?
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lauras836d ago
Old timer told me I was boning out hogs wrong" - honestly, who cares if it's wrong if the customers are happy and the roasts cut easier? Sounds like a personal preference thing, not some sacred butcher law. You didn't ruin anything by switching methods.
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jessica_hall496d ago
Hang on though, why is everyone so quick to throw away a method from a guy who spent decades doing this? Sal's point about the rib bones keeping moisture in makes sense to me, I've seen plenty of dry loins from boneless roasts that sat too long. Maybe your customers don't notice yet, but give it a summer of heat and a few bad cooks, they might start asking why the meat is tougher.
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