Saw a whole pig breakdown at a small shop in Portland, changed how I trim

I stopped into this little butcher shop off Division Street last Saturday, just to grab some sausage. The guy behind the counter was breaking down a whole hog, and I stood there way too long watching. He did the belly and loin in about 20 minutes, no wasted motion, and he trimmed the fat cap on the shoulder way thinner than I ever do at my station. Asked him about it and he said he leaves more silver skin on his chops on purpose, says it keeps them from drying out on the grill. I tried that on a couple pork chops at home yesterday, seemed to work. Anyone else picked up a trick just by watching someone work a carcass in person? How long did you stay quiet before asking questions?

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ray3564d ago

Hell yeah, that silver skin trick is worth stealing.