Pro tip: Taking extra time on a pork loin trim was worth it for me.

Lots of folks say to zip through it, but I found careful work reduces waste. Had a customer specifically ask for my cuts after that.

3 comments

3 Comments

the_michael3mo ago

So you mean rushing it makes worse meat?

the_mary3mo ago

I learned that the hard way, @the_michael, when my rushed steak turned into shoe leather.

the_blair3mo ago

Exactly! If you don't let it rest after cooking, all the juices just run out when you cut it. And if you don't sear it right because you're in a hurry, you miss that whole flavor crust. What part of the process do you think gets ruined the most when people rush?