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A retired butcher in Cleveland set me straight on trimming briskets with the grain I had backwards
Stopped by a small counter in Cleveland last month while visiting my brother, and the guy behind it had been cutting meat for 41 years. He watched me trim a brisket and said, "You're fighting the grain, son, flip it and it'll slide like butter." Sure enough, the knife went through with half the push. He also told me to keep my boning knife at 15 degrees instead of the steep angle I'd been using, and my yield on the last two primals went up about a pound each. He wrote the angle on a scrap of paper and taped it to his case. What little habits did you pick up from someone who'd been at it longer than you, and did they stick?
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