A old butcher in Des Moines watched me cut a whole ribeye into steaks and asked if I was mad at it

Emma Clark · 2026-10-01T15:55:05.573872+00:00

I've been cutting for 11 years, so when a retired butcher came through my shop in Des Moines last month and said that, I laughed it off at first. Then he asked if he could watch me break down the next one, and about 30 seconds in he says it again, quieter this time. Turns out I was cutting straight down with all my weight, which was bruising the meat and squashing the eye. He showed me to let the knife do the work and go with the seam, guiding rather than forcing. I tried it on the rest of that ribeye and the slices came out cleaner and the yield was better by maybe 4 ounces. I picked up a 10 inch cimeter the same week and switched my whole flow around. Now I want to know, does anyone else cut with this little pressure and if so what knife are you running?

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A old butcher in Des Moines watched me cut a whole ribeye into steaks and asked if I was mad at it | Butchers - Thought Shares