I really liked that. Interesting that the Boston Butt and Picnic were still in one piece. I liked the cutting gloves and belly guards. I wonder why knives aren't allowed to be ground too thin. My favorite thing was that quality of workmanship was important too, not just quickness.
I really liked that. Interesting that the Boston Butt and Picnic were still in one piece. I liked the cutting gloves and belly guards. I wonder why knives aren't allowed to be ground too thin. My favorite thing was that quality of workmanship was important too, not just quickness.
I still get the picnic and butt together they cal thems newyorks
I like that! I used to wear a Kevlar glove on my right hand (I'm left handed) but no mesh apron. I have to admit I used to hate boning pork shoulders! We used to have them on sale for $69 cents/lb and Asians would come in and give you a dozen to bone out. I'd like to see one of them "world champion" steak slicers do this!
I like that! I used to wear a Kevlar glove on my right hand (I'm left handed) but no mesh apron. I have to admit I used to hate boning pork shoulders! We used to have them on sale for $69 cents/lb and Asians would come in and give you a dozen to bone out. I'd like to see one of them "world champion" steak slicers do this!
Me too. 69 cent picnics. People would ring the bell with ONE in their hand and ask if we'd grind it. As soon as soon as we said yes, they'd reach into their basket and give us an armload of them. It was kind of a pain to skin, bone, and grind them, but 8 hours work is 8 hours pay no matter what you do.
I really liked that. Interesting that the Boston Butt and Picnic were still in one piece. I liked the cutting gloves and belly guards. I wonder why knives aren't allowed to be ground too thin. My favorite thing was that quality of workmanship was important too, not just quickness.
I still get the picnic and butt together they cal thems newyorks
I have never seen them together except on the whole carcass. Also, didn't know they were called newyorks. Interesting.
that would be something to have something like that here But I say lets do a beef round hanging on a hook lol I heard of a guy once with A&P in Atlanta that boned 137 of them in a 40 hours week, worked up all the cuts as he went.An only used a steak knife.
I remember the days of whole sirloin tips, customers would get you on that one, been a lot of evenings I would be late getting out because of having to grind whole tips. I hear the younger women don't know anything about grinding whole tips, guess mother didn't pass that own to them lol
Do many of you here have to deal with a lot of grinding whole tips ?
I know at the plant they really discourage from let your knife get thin for safety reasons..Most of us sharpen on the tri stone but those that can't take it to the shop to be ground giving you what we call a sticker knife...The fine tip passes through the mesh gloves like butter...And here when the butt n picnic n hock are still attatched we call it a full shoulder lol..*shrugs*
