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That old fella at the counter changed how I trim fat...
Had a retired butcher come in last Tuesday, watched me work for a minute, then told me I was leaving too much silver skin on the loin. He showed me a trick with the knife angle that took maybe 30 seconds off each cut... anyone else pick up something from a customer that stuck with you?
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faithf7718d ago
30 seconds off a cut doesn't change much unless you're doing hundreds of them. Sounds like you were already fast enough.
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sarah_brown17d ago
I started doing timed sets instead of counting reps and it made a bigger difference than shaving seconds off individual cuts. Just a thought if you want to push pace without overthinking it.
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