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Went to a meat processing demo in Omaha and finally switched from a scimitar to a breaking knife for beef rounds.
Always used a scimitar for everything. The guy running the demo, a retired packer, watched me for about two minutes. He just said, 'You're fighting that round. The curve's wrong for the seam.' Handed me his 10-inch breaking knife. One clean pull through the natural seam and the top round fell off. I felt like an idiot for not trying it sooner. It's not about having one knife for everything. What's a cut you all use a specific blade for that most people wouldn't think of?
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reese_hill1mo ago
Ever try a fillet knife on a pork shoulder? The flex gets right under the silver skin.
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