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TIL from a 30 year meat cutter in Louisville that I was trimming briskets all backwards
I was cutting flank steaks last Tuesday when this older guy named Ray came up to my block. He has been cutting meat for 30 years at a shop in Louisville and was just visiting my spot in Nashville. He watched me for maybe 2 minutes and then said, "You're fighting the grain, bud, flip it 90 degrees and your knife will glide." I tried it and the difference was nuts, like night and day on a 12 pound brisket. I have been doing it the same way since I started 4 years ago and nobody ever said a word. Ray told me the old guys at his shop used to make new hires cut 50 pounds of chuck before they even touched a brisket, just to build the feel. So now I am wondering how many other basic moves I have been doing wrong this whole time. Any of you ever get corrected on something you thought you had down pat?
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