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Took me 10 years to figure out I was trimming briskets wrong the whole time
I used to trim my briskets with a straight edge knife and always fought with tearing the fat cap. Then this old timer at a competition in Austin showed me he uses a curved breaking knife instead. The curve lets you follow the muscle shape without digging in. I tried it on my next shift and cut my trimming time from 20 minutes down to 12. Has anyone else had a tool swap that completely changed their cut quality?
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kai_west1d ago
Dude, same here. Switched to a curved boning knife and it was like magic.
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brookepark15h ago
Honestly, I don't think it's a curved boning knife you're looking for. A curved boning knife is for trimming meat, not for filleting fish or breaking down poultry. You probably mean a curved stiff boning knife or maybe just a curved fillet knife, they're different tools.
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