That old beef hindquarter technique my first boss showed me finally clicked

Last month I was breaking down a 300 lb steer at my shop in Austin and I remembered how my first boss from 3 years ago used to split the sirloin flap in a specific diagonal cut. Tried it again after watching a YouTube video that explained the muscle grain direction, and it saved me 20 minutes on trimming. Has anyone else had a random old trick suddenly make sense years later?

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the_spencer1d ago

Same thing happened to me with a flank steak trick my old pit boss showed me. Took me like 4 years and a random BBQ forum post to finally get what he meant.