Took me 12 years to figure out I was breaking down beef wrong on the band saw

Had a guy from the shop in Tulsa watch me break a whole loin down last Tuesday and he stopped me cold when he saw how I was feeding it into the blade. He said I was pushing through the seam instead of letting the blade track it, which explained why I kept getting those ragged edges and losing yield on every single cut. How do you all keep the loin square when you're going through 30 of them in a morning?

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