it went smoothly and well conducted.. just wondering why he didnt take off more of the chime bone from the loin. i dont know about you, but i dont want to eat spinal cord.
@89zeiler in supermarket,every single ounces of weight is money,in other words no waste,me myself don't want to eat those spinal cords leftovers...just a little secret from the markets....thanks for commenting..
now its going to take him half an hour to trim it he should have trimmed it before he cut it and should have marked his loin chops and legs because the saw blade wont give the meat a nice red bloom so really that was pretty average
@coznaboi ,Breaking the lamb took me three minutes,trimmings,packaging,wrapping and marking them for display is 20 minutes,we need to cut it in the saw for faster service,that's what we do in supermarket,slow service makes costumer mad..that's MICHIGAN my friend...
@coznaboi I agree, I also believe that anyone can be fast with a ban saw. The test of real skill is all old school with a boning knife and hands on skill. In my opinion anyway. Cheers Ian
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lol as soon as he grabbed that big ass knife i knew job was done
wiinzyngaazking 4 weeks ago
lol as soon as he grabed that big ass knife i knew jobs done
wiinzyngaazking 4 weeks ago
good job!
2relos 1 month ago
You need to get Hobart to replace that bad bearing in your saw.
kneegreaux1 2 months ago
it went smoothly and well conducted.. just wondering why he didnt take off more of the chime bone from the loin. i dont know about you, but i dont want to eat spinal cord.
89zeiler 2 months ago
@89zeiler in supermarket,every single ounces of weight is money,in other words no waste,me myself don't want to eat those spinal cords leftovers...just a little secret from the markets....thanks for commenting..
agapitonosis 2 months ago
@agapitonosis makes sense haha
89zeiler 2 months ago
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Holy shit how many people have cut their arms off with that thing?
Teskulthor 4 months ago
hmm this is wack...
nemz2011 6 months ago
IF YOU ARE A MASTER BUTCHER,YOU DON'T HAVE TO MARK EVERY SINGLE LOIN TO CUT,YOU WILL KNOW EXACTLY WHERE THE BLADE AND KNIFE GO,IT'S ALL A SKILL..
agapitonosis 6 months ago
now its going to take him half an hour to trim it he should have trimmed it before he cut it and should have marked his loin chops and legs because the saw blade wont give the meat a nice red bloom so really that was pretty average
coznaboi 7 months ago
@coznaboi ,Breaking the lamb took me three minutes,trimmings,packaging,wrapping and marking them for display is 20 minutes,we need to cut it in the saw for faster service,that's what we do in supermarket,slow service makes costumer mad..that's MICHIGAN my friend...
agapitonosis 7 months ago
@coznaboi I agree, I also believe that anyone can be fast with a ban saw. The test of real skill is all old school with a boning knife and hands on skill. In my opinion anyway. Cheers Ian
MackyB06 3 months ago
To all aspiring butchers,learn and watch.
agapitonosis 9 months ago
@agapitonosis ...how do you still have 10 fingers?! lol
TheBrradsullivan 2 months ago
This is Jose sison,trying to break a whole lamb into steaks and roasts for just 3 minutes.The fastest in Michigan..
agapitonosis 9 months ago