Took me 6 years to realize I was boning beef ribs wrong

Been cutting beef ribs since I started at the shop on 14th St. Always went straight down the middle of the bone line with the saw. Last Tuesday an old timer came in, watched me for a minute, and goes, "you're fighting the curve, not following it." He showed me how to angle the blade and work around the rack instead of forcing it straight through. Took me maybe 2 minutes to see the difference. Way less waste, cleaner cuts, and my wrist doesn't ache after a full rack order. Made me wonder what else I've been doing backwards. Anyone else had a customer or older butcher point out a basic move you were messing up for years?

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kaib187h ago

How long did it take before the lightbulb went off for you? Same thing happened to me with breaking down chickens, this older guy at my first shop showed me to feel for the joint instead of guessing where to cut. Felt like an idiot for about a week but man my yields got so much better after that.

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