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I started trimming whole loins on a Tuesday morning instead of after lunch and my yield went up almost 3 pounds
For about 5 months I was breaking down whole pork loins after the lunch rush because that's when the walk-in had space, and I kept coming up short on my 8 ounce chops, maybe 2 to 3 pounds lost per loin. Last week I switched to doing it first thing at 7am before the shop opened, cold meat, cold room, sharper focus, and I hit 24 full chops off a 10 pound loin with barely any trim waste. Is it just me, or does the time of day change how steady your knife hand is when you're doing repetitive cuts?
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charlie_kelly1d ago
Man, this hits home. I do my chicken breakdown at night after close and I always figured I was just tired, but now that you say it, the cold meat part makes a lot of sense too. Warm meat smears and stretches under the knife and you end up guessing where the cut line is. When I get in early and everything is still fridge cold, the cuts come out clean and I stop second guessing myself. Plus nobody is asking me questions mid cut, which probably saves me more than the knife work does. I'm switching my pork loins to the morning slot starting next week.
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