The thrift store success comes from older machines that actually mix and knead better than newer ones.

Your usual tricks had the boom listing 3 degrees" - man, that hits close to home. I told myself for years my eye was good enough. @benwilliams, I caved after the ground tried to turn my 50 tonner into a leaning tower of crane. Now I feel like a dummy every time I flip that laser on and realize how much I was guessing.

You're putting a lot of weight on the bone being the flavor source, but that's mostly a myth. The meat next to the bone doesn't get more circulation or anything special. Your boneless loss probably came from surface drying, not the bone. Next time trim the pellicle better and you'll get the same result from boneless without paying for extra weight.