/ck/ - Food & Cooking

>>4188025
Store has been there 14 years, I think. The chart has prolly been on the wall the whole time. I refer to it a lot, when someone asks for something by a name I'm not familiar with.

Right now I have a Forschner 12" cimeter, an 8" breaker, and a 6" non-flexible boning. Was thinking of adding a 10" butcher (pictured, but plastic, cuz I have no money) and an 8" flexible boning.

See, porterhouses are a lot more popular here, so we get as much as we can from that end. I can see how starting with a bit of an angle might get you another t-bone tho, have to try it out. (When no one is looking) Still pretty scared of the saw, old guys think it's funny.

Two of the guys I work with have been at it forever. One for grocery stores, one for butcher shops. (Yes they argue.) No lack of experience here. Both are fully capable of breaking down a whole side from a hook.

>You can do it whichever way you see fit.
I long for that day!

Not an option for me yet. I do it the way my trainer does it, no other way.