Had an older fella show me a ribeye trim trick at the shop last Wednesday

I was breaking down a whole ribeye primal and this retired butcher comes in just to watch. He said 'son, you're leaving too much chain on the cap' and offered to show me. He took my knife and made this long sweeping cut that saved me maybe 6 ounces of meat per roast. Has anyone else gotten random tips from old timers that just completely changed your yield numbers?

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williamschmidt3h ago

Six ounces per roast sounds high but you might be thinking of the spinalis yield on a whole primal. Some guys cut closer to the eye than they should and end up with cap meat that falls apart.