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Always thought my beef trimming was fast until I saw a new trick
I trimmed beef cuts quickly but left too much waste. Another butcher showed me how to save more meat. Do you have any shortcuts for trimming fat?
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alexh886mo ago
Wyatt771's thing about feeling where the fat ends really helped me. I used to just slice off big pieces and lose a ton of meat. Now I keep my knife sharp and sort of guide it along the seam between fat and muscle, almost like peeling it. With tougher cuts like chuck, I go slow and let the knife do the work instead of forcing it. Sounds simple but it made a huge difference, my trim looks clean and I save way more usable beef.
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wyatt7716mo ago
Yeah I was the same way, just hacking at the fat. Biggest game changer for me was using the EDGE of my knife to almost scrape the fat off instead of cutting straight down. You get way more control, and you can feel where the fat ends and the good meat starts. Saves so much more of that nice red stuff, and you get a CLEAN, smooth cut. Took my speed down at first but now I'm way faster AND have less waste.
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