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Vent: My shop's pork belly yield went up 15% after we switched to a new supplier in Des Moines.
For about a year, we were getting bellies from our old vendor that were just too thin, maybe averaging 1.5 inches. We switched to a new farm six months ago, and their bellies are consistently over 2 inches thick. The extra fat cap means way less trim waste when we're squaring them up for bacon. Anyone else seen a big jump in yield just from changing where you source a specific cut?
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the_ryan7mo ago
Way less trim waste" sounds like a dream. My guys could turn a 2-inch belly into a 1-inch strip with their eyes closed.
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hart.parker7mo ago
My last attempt at trimming a belly looked like a toddler with safety scissors went to town. Pretty sure I created more waste than usable meat.
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