Hit 1,000 pork bellies processed this week, never expected that number

Been keeping a count in my head since January and just realized Tuesday's batch put me over the thousand mark for the year. My old mentor in Cleveland always said the numbers sneak up on you, but I thought he was just being nice. Anyone else keep a running tally of cuts or pieces they handle in a season?

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abbyc3318d ago

Wait, thousand? As in a full thousand in one week? I've been running a small shop for six years and my best week was maybe 400 bellies. That number is wild to me. You must have some serious cooler space and a line of buyers out the door. I keep a tally of briskets and ribs, but I lose track by March every time. Honestly, I'd be happy just to hit 600 in a week. How do you even keep your saw from overheating with that kind of volume?