Okay guys, what do you use?
Six days a week I start my shift by breaking down a ribeye primal or two. It's cathartic in a weird Dexter way, and I get a kick out of challenging myself to go faster and improve my yield; the problem is, I'm positive I'm using the wrong tool for the job.
Most of the time, I just use the same 270mm gyuto I use for 99% of my prep: it's pointy enough to navigate around the fat and silverskin, and I can cut steaks straight out without changing tools. It doesn't exactly excel in either capacity though. As an alternative, I'll sometimes use a 6" flexible filet knife to clean and trim, then switch to the gyuto for portioning.
Anyone else spend hours of their lives wrist deep in cow guts, and have a more efficient suggestion?
Six days a week I start my shift by breaking down a ribeye primal or two. It's cathartic in a weird Dexter way, and I get a kick out of challenging myself to go faster and improve my yield; the problem is, I'm positive I'm using the wrong tool for the job.
Most of the time, I just use the same 270mm gyuto I use for 99% of my prep: it's pointy enough to navigate around the fat and silverskin, and I can cut steaks straight out without changing tools. It doesn't exactly excel in either capacity though. As an alternative, I'll sometimes use a 6" flexible filet knife to clean and trim, then switch to the gyuto for portioning.
Anyone else spend hours of their lives wrist deep in cow guts, and have a more efficient suggestion?